Sessions Art Club
Menu with Prices in the UK

Thick-cut house-baked country sourdough toasted golden with whipped cultured Jersey butter and raw blossom honey.

Silky Clarence Court scrambled eggs folded with chives, served alongside oak-smoked salmon, pickled capers, and warm brioche.

Fresh sheep's milk ricotta whipped smooth over grilled sourdough with roasted black figs, toasted Piedmont hazelnuts, and thyme honey.

Two baked eggs simmered in spiced San Marzano tomato sauce with spiced lamb merguez sausage, crumbled feta, and grilled flatbread.

Provençal chickpea flour fries with a creamy interior and blistered golden crust, dusted in lemon thyme and Maldon salt.

Crisp golden panko croquettes brimming with sweet white crabmeat and potted brown shrimp over zesty lemon aioli.

Paper-thin crisp Sardinian flatbread brushed with extra virgin olive oil and shaved cured grey mullet bottarga roe.

Plump green Sicilian olives paired with salted Cantabrian anchovy fillets in cold-pressed olive oil and rosemary.

Creamy house-whipped taramasalata crowned with olive oil and trout roe, served with crisp breakfast radishes and chicory leaves.

Velvety Marsala-infused chicken liver parfait served with sweet-tart pickled walnuts and toasted buttered brioche.

Crisp seared layered confit potato terrine crowned with smoked English eel, cultured crème fraîche, and sparkling trout roe.

Thinly sliced wild sea bass dressed in Sicilian blood orange juice, shaved crisp fennel, chilli threads, and green olive oil.

Creamy Pugliese burrata paired with ripe black figs, toasted pine nuts, peppery rocket, and 12-year Modena balsamic.

Salt-baked ruby and golden beetroots over whipped English goat's curd with dill oil and toasted buckwheat.

On-the-bone wild Cornish turbot gently steamed and served in velvety roasted crab bisque with sea aster and braised fennel.

Crisp-skinned dry-aged Creedy Carver duck breast roasted pink, plated with charred Victoria plums, braised radicchio, and thyme jus.

Rosy British Herdwick lamb saddle seared over wood embers with anchovy-caper salsa verde and roasted datterini tomatoes.

Whole line-caught Dover sole grilled over charcoal and finished with foaming caper noisette brown butter and Amalfi lemon.

Crispy-crackling Tamworth pork belly slow-cooked with wild fennel pollen, white beans, and sharp apple mustard.

Silky hand-cut egg yolk tagliolini pasta tossed in white crabmeat, garlic, Calabrian chilli, parsley, and olive oil.

Aged Acquerello Carnaroli rice simmered with Spanish saffron, crisp fried baby artichokes, and aged Parmigiano-Reggiano.

Curated sharing menu for two featuring Chickpea Panisse, Crab Croquettes, Sea Bass Crudo, Burrata, Dry-Aged Duck or Turbot, and Crispy Potatoes.

Full table banquet for four guests including Pane Carasau, Panisse, Crab Croquettes, Confit Potato & Eel, Lamb Saddle, Wild Turbot, sides, and Chocolate Tarts.

Twice-fried rosemary baby potatoes tossed with shaved black truffle and aged Parmesan.

Crisp castelfranco, tardivo radicchio, and endive dressed in aged shallot and Dijon mustard vinaigrette.

Wood-charred green broccoli spears finished with crispy garlic chips, chilli flakes, and lemon zest.

House-baked rosemary and sea salt focaccia served warm with cold-pressed olive oil.

Velvety house-emulsified roasted garlic mayonnaise lifted with fresh lemon juice.

Vibrant hand-chopped parsley, mint, caper, and olive oil table condiment.

Rich 70% dark chocolate ganache tart topped with flaky Maldon sea salt and a quenelle of cool crème fraîche.

Wobbling Madagascar vanilla cream topped with rose-poached Yorkshire rhubarb and crisp shortbread crumb.

Silky, zesty Amalfi lemon cream posset paired with buttery baked sablé biscuits.

Warm baked frangipane almond tart studded with sour Morello cherries and whipped ricotta.

Curated trio of Comté, Tunworth, and Gorgonzola served with quince paste, honeycomb, and crisp seed crackers.

Smaller portion of fresh hand-cut pasta tossed in sweet San Marzano tomato sauce, basil, and mild Parmesan.

Gently fried white fish goujons with crisp potato fries and garden peas.

Two scoops of creamy house-churned Jersey milk vanilla gelato.

Distilled non-alcoholic botanical spritz infused with fig leaf cordial, verjus, and crisp sparkling soda.

Pressed fresh watermelon juice layered with Damascus rose water and crisp sparkling spring water.

Chilled lemon verbena leaf infusion sweetened lightly with British blossom honey and sparkling water.

Chilled ruby-red Sicilian blood orange juice pressed fresh daily.

Large chilled glass bottle of Italian sparkling mineral water served with lemon wedge.

Single-origin London-roasted espresso served black or textured with steamed Minor Figures oat milk.