Copper. Champagne bar menu template.

Firm and briny, from the Blackwater estuary

Sweet and nutty, in season from September

Clean and mineral, from the Firth of Clyde

Wasabi mayonnaise and pickled cucumber, each

Frozen brut and chervil over a rock oyster, each

Siberian sturgeon, nutty and gently salted

Large grey pearls with a long, buttery finish

A single spoon of Baerii on a warm blini

Horseradish cream and pickled shallot

Pickled apple, brown butter and watercress

Beetroot, dill and buttermilk dressing

Garlic, parsley and a chorizo crumb

Tempura batter, chilli jam and lime leaf mayonnaise

Whipped goat's curd and toasted hazelnuts

Brown butter, capers and parsley

Brown shrimp and samphire butter

Salsa verde and a charred lemon

Crisp and toasty, made for oysters

Chardonnay from the Côte des Blancs

Red berries and a fine, dry finish

Rich and honeyed, a few bottles a night