Margaux Menu

wild nettles and garlic blended into a smooth vegan velouté, with earthy morel mushrooms and crispy polenta croutons

Creamy burratina served with tender broad beans, sweet confit baby tomatoes, toasted pine nuts, aromatic basil oil and lemon zest

Charred artichokes and tender asparagus on crisp castelfranco lettuce, finished with freshly shaved black truffle and honey mustard vinaigrette

Black ink tortelloni, filled with succulent crab meat and bathed in a decadent lobster emulsion. Available as a starter or main portion.

Tender grilled octopus served with creamy butter beans, caper berries, and finished with fresh lemon and aromatic oregano oil

Fresh ribbon pasta with a rich, slow-cooked rabbit ragù

Classic hand-chopped beef tartare served with crusty olive ciabatta

Hand-cut tuna tartare with creamy avocado, crisp green apple, cucumber, dressed in a vibrant ponzu sauce

Fresh seabass and salmon cured in citrus, accompanied by charred sweet corn, tender sweet potato, fresh coriander, chili and finished with lime

Ginger Marinated chicken breast served with chantarelle mushrooms, crushed Jersey Royal potatoes, wilted spinach, and a wild mushroom sauce

Our signature Beef Bourguignon, a classic French dish featuring tender beef slow-cooked in red wine sauce, infused with aromatic herbs, mushrooms, pearl onions and pancetta. Paired with a side of creamy polenta

Roasted Halibut fillet with grilled artichoke hearts, roasted datterini tomatoes, and a velvety lemon verbena beurre blanc

Wild Sea bass filler with charred fennel, delicate courgette and saffron-infused potatoes, finished with a classic Provençal bouillabaisse sauce

Lamb rack encrusted with fresh herbs, served with broad bean purée, grilled courgette, smoky aubergine, fresh basil, and classic jus de rôti

Glazed garden vegetables, truffle madeira jus.

Honey and lavender duck breast, served with summer squash purée, tender gem lettuce, caramelized figs, and a rich port jus

Salmon fillet glazed with miso, accompanied by tender baby pak choi in a delicate sweet and sour sauce, topped with fresh, peppery mizuna leaves

Seared kohlrabi ‘scallops’, accompanied by meaty king oyster mushrooms, charred purple sprouting broccoli, silky kohlrabi crème, and fresh dill

Vanilla ice cream.

Meringue nest filled with fresh strawberries and delicate vanilla and lime Chantilly cream.

Vibrant assortment of mixed berries, accompanied by a refreshing fruit sorbet. This is a vegan and gluten-free dessert

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