Noble Rot Lamb's Conduit
Menu with Prices in the UK

Freshly sliced artisan sourdough bread served with farmhouse cultured salted butter and Maldon sea salt flours.

Airy deep-fried choux pastry beignets packed with 24-month aged Marcel Petite Comté cheese, served with tangy spiced pickled walnut ketchup.

Plump Spanish Ortiz reserve anchovy fillets preserved in extra virgin olive oil, served with chargrilled sourdough toast.

Bright green Sicilian Nocellara olives and crunchy Spanish Marcona almonds slow-roasted in oak-smoked sea salt.

Pure acorn-fed 100% Ibérico cured shoulder ham, hand-carved paper-thin and served at room temperature with pan con tomate.

Celebrated Basque black pudding pan-fried crisp, balanced with tart Bramley apple and redcurrant compote.

Delicate whole Kentish Dover slipsole pan-roasted on the bone in rich oak-smoked butter, lemon juice, and fresh garden chives.

Coarse country terrine of corn-fed chicken and French duck foie gras, served with Armagnac-soaked prunes, cornichons, and toasted brioche.

Sashimi-quality Cornish bluefin tuna loin dressed with fragrant bergamot oil, sweet mandarin segments, and Basque Espelette pepper.

Warm flaky shortcrust tart filled with molten 24-month Marcel Petite Comté custard, whole pickled walnuts, and frisée salad.

Sharp Roquefort blue cheese, Comice pears, red chicory, roasted Jerusalem artichoke, and walnut oil vinaigrette.

Freshly shucked wild Essex rock oysters served on crushed ice with Cabernet Sauvignon shallot mignonette and lemon wedges.

Silky velouté of roasted Mantuan Delica pumpkin finished with brown hazelnut butter and crispy fried sage leaves.

Herb-fed Yorkshire chicken roasted golden, served with an unctuous sauce of Jura vin jaune wine, dried morel mushrooms, and riz au pilaf.

Thick Cornish brill fillet braised gently in white Burgundy butter sauce with lardons of smoked Alsace bacon and samphire.

Charcoal-grilled Yorkshire hogget chops cooked pink, served with crisp puntarelle bitter chicory, anchovy garlic dressing, and fresh mint.

Pan-roasted breast and braised leg of wild Yorkshire pheasant with hand-rolled buttery spätzle, wild Scottish girolles, and tarragon velouté.

Rich squid-ink infused Venetian black rice topped with pan-seared red mullet fillets, charred octopus tentacle, and steamed clams.

Flaky puff pastry tart loaded with pan-roasted golden chanterelles, sweet roasted pumpkin, braised black kale, and creamy Taleggio cheese.

Line-caught wild sea bass crisp-skinned over foaming butter with potted Morecambe Bay brown shrimps, salted capers, and wilted sea beet.

British ox cheek slow-braised for 14 hours in Northern Rhône Syrah, served over oak-smoked potato purée and caramelised Roscoff onions.

Rotating weekday set lunch menu featuring choice of seasonal starter and main course (served Monday to Friday 12:00 PM – 2:30 PM).

Celebrated weekday set lunch featuring starter, main, and seasonal dessert or artisanal farmhouse cheese course.

Velvety smooth mashed British heritage potatoes emulsified with French PDO Isigny butter and sea salt.

Steamed Tuscan black kale tossed in cultured butter, sweet slow-cooked garlic, and fresh lemon zest.

Crisp seasonal chicory, frisée, and castelfranco leaves dressed in classic Edmond Fallot Dijon mustard vinaigrette.

Sweet heritage baby carrots braised with chicken butter, fresh tarragon, and white wine reduction.

Freshly baked tart with poached Williams pears, buttery almond frangipane, and thick Normandy crème fraîche.

Silky 70% Valrhona dark chocolate mousse drizzled with fruited Tuscan olive oil, sea salt flakes, and crisp honeycomb.

Wobbly vanilla cream panna cotta infused with poached English quince syrup, served with crunchy Bronte pistachio biscotti.

Caramelised Braeburn apples baked in puff pastry upside-down, served warm with freshly churned Madagascar vanilla pod ice cream.

Crisp choux buns stuffed with Madagascar vanilla ice cream, drenched tableside in warm fleur de sel caramel.

Curated farmhouse board featuring 24-month Marcel Petite Comté, English raw-milk Stichelton blue, and goat's Le Saint-Pierre, with rye crackers and quince jelly.

Noble Rot's cult house white from Quinta do Ermizio in northern Portugal. Vibrant, mineral, and spritzy with crisp green apple acidity.

Half-litre carafe of Noble Rot's refreshing house Vinho Verde, perfect for sharing over seafood and slipsole.

Legendary Jura white poured via Coravin; nutty, saline, oxidative complexity pairing sublimely with the vin jaune chicken.

Benchmark Premier Cru Burgundy offering pure limestone minerality, oyster shell freshness, and exquisite tension.

Juicy, blackberry-scented southern Rhône blend of Grenache and Syrah, supple and peppery.

Structured Piedmontese Nebbiolo offering aromas of dried rose petals, tar, red cherry, and fine-grained tannins.

Elegant grower Champagne with delicate fine bubbles, brioche notes, and crisp green pear freshness.

Distilled alcohol-free spirit with aromatic allspice, cardamom, and grapefruit peel served with Mediterranean tonic.

Zesty Devon-crafted sparkling lemonade made with sun-ripened Sicilian lemons and Dartmoor spring water.

Pure British mineral spring water bottled at source supporting WaterAid.

Effervescent British sparkling mineral spring water.

Single origin espresso from nearby Monmouth Street, rich with notes of cocoa nibs and praline.