A glimpse, not a final card. Yours will be written for your evening — adapted around allergies, diets, and the way you like to host.
Late-summer heritage tomatoes from Isle of Wight growers, dressed only with a thirty-year sherry vinegar, cold-pressed basil oil, and Maldon salt. A summer-only dish — when the tomatoes are right, nothing else needs to happen.
Hand-dived Orkney scallops, seared briefly in nut-brown butter, set over a smooth purée of slow-cooked cauliflower with a finish of capers and lemon. A signature opener — the dish Janice will not take off the menu.
Herdwick lamb rump, rested pink, with beetroot baked whole in a salt crust and a wild-garlic salsa verde brightened with mint and gherkin. A spring main when the wild garlic is in — the spice is in the salsa, not on the plate.
Line-caught sea bass, skin crisped over a hot pan, finished in olive oil with brown shrimp, samphire, and a squeeze of lemon. A clean main — built for a midweek supper or the second course of a longer dinner.
A long-bake Amalfi lemon tart on a thin, biscuit-edged sweet pastry, served with a single quenelle of cold crème fraîche. Sharp, set firm, no torch on top — sweet pastry done properly is the point.
A 70% Valrhona fondant, baked to order so it falls open on the spoon, pooled with salted caramel and crème fraîche. The classic, kept where it should be — restrained sweetness, a deep chocolate note, nothing else.
Try removing a chip, or reset to see the full menu.
