Gallery
Courses from recent evenings
Plates as they were sent to the table. Menus change every booking, so nothing here is a fixed offering – it is a record of how we cook.
Plates
The photographs
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Land - duck, wheat field, aged jus
Ocean - langoustine, citrus, borage
Garden - cocoa lattice, confit vegetables
Consomme - tomato, golden crisp
Dessert - honeycomb dome, wildflower honey
Pre-dessert - matcha cone, garden herbs
Film
Service, in motion
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Short clips from the pass. Sound is off by default – use the controls to play with audio.
Gold leaf, finished at the pass
The cloche, lifted at the table
Sauce poured to order
A course set down
Reserve the evening
Your table could be next
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Every menu here was written for one specific table. Yours will be written for you.