Fifi's Kota Zone

1 Chilled pea velouté

Crème fraîche, mint oil and pea shoots.

Vegetarian · Gluten-Free

2 Hand-dived scallop

Brown butter, yuzu, cauliflower and sea herbs.

Gluten-Free

3 Beetroot tartare

Horseradish, dill, smoked beetroot jus and toasted rye.

Vegan

4 Beech-smoked trout

Buttermilk, cucumber, dill and trout roe.

Gluten-Free

5 White asparagus

Hollandaise, wild garlic and a crumb of aged Comté.

Vegetarian

6 Aged duck breast

Cherry, smoked jus, turnip and a duck-leg croquette.

7 Wild halibut

Leeks, mussels and a champagne beurre blanc.

Gluten-Free

8 Lamb rump

Smoked aubergine, sheep's curd and rosemary jus.

Gluten-Free

9 Celeriac baked in salt

Hazelnut, black garlic and morels in brown butter.

Vegetarian · Gluten-Free

10 Dry-aged beef fillet

Bone marrow, shallot purée and pommes Anna.

Gluten-Free

11 Pommes purée

Brown butter and chives.

Vegetarian · Gluten-Free

12 Hispi cabbage

Charred, with anchovy butter and a herb crumb.

13 Garden leaves

Soft herbs and a mustard dressing.

Vegan · Gluten-Free

14 Three French cheeses

Quince, honeycomb and walnut bread.

Vegetarian

15 Rhubarb and custard

Poached rhubarb, vanilla custard and ginger crumble.

Vegetarian

16 Dark chocolate crémeux

Olive oil, sea salt and a cocoa nib tuile.

Vegetarian

17 Brown butter madeleines

Warm from the oven, with lemon curd.

Vegetarian

18 Seven courses

The season in small plates, chosen by the kitchen.

19 Wine pairing

Five glasses chosen by our sommelier.

20 Non-alcoholic pairing

Pressed juices, ferments and teas.