Chablis, 1er Cru ‘Montée de Tonnerre’ 2019
£68
Chalk, oyster shell and a long dry finish. Poured with the scallop and the turbot.
Seasonal composition
The menus
Our menus evolve with the landscape. Each ingredient is chosen at its most expressive, then handled with restraint.
From the cellar
Three bottles we are pouring now.
The full list runs to 480 lines and changes constantly. These are simply what is open at the moment.
Château Haut-Mouleyre 2016
£145
Truffle, cedar and black plum. Our default red when a table wants something serious and says nothing.
Etna Rosso ‘Contrada Rampante’ 2021
£74
Wild strawberry, volcanic ash and grip. The bottle that convinced us to start pouring Etna at all.
Priced by the glass from £28 · half bottles of most whites available on request · a zero-proof botanical flight is poured alongside every pairing.
Dietary & allergens
Reading the menu.
Two marks appear beside dishes. They tell you what we can do, not what you must do — the kitchen will always try to meet a requirement, given notice.
- V Vegetarian. A full vegetarian menu is available on every service, with 48 hours’ notice.
- GF Made without gluten. Our kitchen is not a gluten-free facility, so cross-contamination is always possible.
- Allergens Every dish contains fourteen declarable allergens. Please tell us when you reserve, and again when you arrive.
- Anything else Fussy, allergic, faith-based or simply unsure — write to us and Elena will answer personally.
A note from the kitchen
“A menu is an argument about what deserves attention this week. If you cannot see a dish you love on here, ask. We are not precious about it.”
Elena Vale, Chef-Patron
