Elystan Street Menu

with cured trout dressing, a smoked eel finger sandwich, dill oil and crème fraiche

with Kalamata olive tapenade, tomino, red onion and basil

with buffalo mozzarella, white peach, artichoke heart, black truffle cream and pickled girolles

with new season’s Australian black truffles, chicken stock, farmhouse butter and parmesan

with basil, Amalfi lemon and a frothy bisque

with line caught Cornish blue fin tuna and a sweet pepper, garlic and tomato dressing

with straw potatoes, sweetcorn, Scottish girolles, runner beans & tarragon

with a croustillant of the leg, celeriac purée and blackberries. (Please note our grouse may contain shot)

with a truffle emulsion, melted leeks, mushrooms and small green salad

with stuffed baby squid, baba ganoush, griddled courgettes and apricot harissa

with a little stew of clams, sweetcorn, guanciale, coco beans & white wine

with shallot purée, boulangère potatoes, caramelised garlic, spinach and rosemary

with garlic

with pimento aioli

with a warm brown crab and sriracha buttered English muffin

with a rich cheddar cream and a fine herb salad

with sourdough croutons, caramelised walnuts, pickled greengage and turnips

with new season’s black figs, shaved Iberian ham, hot honey and olive oil

with crème fraiche, capers, pickled cucumber, dill and watercress

with melted leeks and mushrooms, truffle and yeast

with chargrilled Cornish squid, chili and orange glazed fennel, gremolata and citrus aioli

with creamed spinach, glazed carrots, horseradish, Yorkshire pudding and gravy

with a tarte fine of Lyonnaise onions, field mushrooms, hispi leaves and a Madeira cream

with a fricassee of coco beans, sweetcorn, runner beans and baby spinach (for 2)

with a croustillant of the leg, celeriac purée, game jus and blackberries. (£25 supplement)

with macerated cherries and Two Fields olive oil

with bee pollen, salted Marcona almond and chamomile ice cream

with milk ice cream and 100’s &1000’s

with Aleppo chilli, Mezcal and lime zest

with toasted vanilla ice cream, custard and cream

with chutney and seeded crackers

with Kalamata olive tapenade, tomino, red onion and basil

with buffalo mozzarella, white peach, artichoke heart, black truffle cream and pickled girolles

with new season’s Australian black truffles, chicken stock, farmhouse butter and parmesan

with a little stew of clams, sweet corn, guanciale, coco beans and white wine

with a croustillant of the leg, celeriac purée and blackberries. (Please note our grouse may contain shot)

with salted Marcona almonds, bee pollen and chamomile ice cream

with Amalfi lemon wedge and aioli

with black olive caramel and wild garlic purée

with cheese fondue