Written this morning. It will read differently next week, and that is deliberate.
Service included. Add the pairing to see the wine against each course.
Cold, sharp and over in two mouthfuls. It is meant to wake your palate up rather than impress you.
Baked at four in the afternoon so it reaches the table warm. The butter is churned here on Tuesdays.
Whatever came in best that morning, cured lightly for four hours and dressed at the pass.
Rolled at eleven, cooked to order. The crab is picked here and takes two people most of the morning.
The only choice on the menu. The celeriac takes six hours and is not the lesser option.
Three cheeses from one affineur in Lyon, at the point they should be eaten rather than the point they arrived.
Not too sweet, because the point of dessert here is to finish rather than to defeat you.
Yes, and properly — tell us when you book and the kitchen writes you a parallel menu rather than removing components. We handle coeliac, vegan, shellfish, nut and dairy every week. Twenty-four hours' notice is enough.
No. Thirty-two covers and one menu is the only way a kitchen this size can cook at this level. If you want to choose your own dishes, we are the wrong restaurant and we would rather say so now.
About two and a half hours for the first seating and three for the second, because nobody is waiting for your table. Book the 18:30 if you have somewhere to be.
Yes. The menu price is what you pay — no service charge added at the end, no cover charge, no water upsell. Tipping is not expected and staff are paid properly instead.
