Sessions Arts Club
Menu with Prices in the UK

Warm artisanal slow-fermented sourdough loaf accompanied by salted yellow cultured Jersey cream butter.

Plump Queen Gordal green olives marinated with wild crushed fennel seeds, orange peel, and extra virgin olive oil.

Spanish Marcona almonds roasted in olive oil and tossed with flaked Maldon sea salt and fresh garden rosemary.

Crisp golden Provençal chickpea-flour batons scented with wild lemon thyme, served piping hot with garlic aioli.

Light and fluffy fritters of smoked cow's milk ricotta, drizzled with bitter Italian chestnut honey and dried wild oregano.

Silky whipped smoked cod's roe emulsion dusted with Espelette pepper, served with crisp iced French breakfast radishes.

Smoked British eel fillet, warm olive-oil confit Jersey Royal potatoes, freshly grated horseradish cream, and wild watercress.

Fresh picked white and brown Devon crab meat tossed with crisp shaved Florence fennel, Sicilian blood orange segments, and mint.

Thinly sliced Hampshire chalk stream trout cured in Calabrian bergamot juice, crushed coriander seeds, and sea purslane.

Hand-cut dry-aged British beef fillet seasoned with shallots, capers, pickled wild elderberries, and crispy potato shoestrings.

Char-grilled baby squid tenderised over embers, plated with mineral-rich Italian agretti (monk's beard) and glossy squid ink vinaigrette.

Creamy Pugliese stracciatella cheese surrounded by ribbed Sicilian Marinda winter tomatoes, wild marjoram, and green olive oil.

Coal-roasted rainbow baby carrots layered over whipped fresh goat's curd and sprinkled with toasted pumpkin seed Egyptian dukka.

Silky egg tagliolini tossed with sweet Devon brown crab meat, fiery Calabrian red chilli, flat parsley, and salted Amalfi preserved lemon butter.

Delicate handmade egg pasta pillows stuffed with sheep's milk ricotta and foraged herbs, bathed in foaming nut-brown butter and crisp sage.

Feather-light potato gnocchi sautéed with spring French morel mushrooms, wild garlic butter, and 24-month Vacche Rosse parmesan.

Crispy-skinned whole sea bream fillet swimming in aromatic cold-pressed fig leaf and sorrel oil, crowned with tender tempura courgette flowers.

Prime cut of sustainable Cornish brill roasted on the bone, dressed with potted Morecambe Bay brown shrimps and sharp caper butter.

Sweet Dorset palourde clams steamed in dry Alsatian Riesling broth with smoked crisp pancetta lardons and salty sea purslane.

Acorn-fed Spanish Iberico pork chop grilled over coals, accompanied by grilled ripe peaches, bitter red chicory, and pork jus reduction.

Pink-roasted Creedy Carver duck breast with crispy honey-glazed skin, tart sour cherry reduction, and butter-braised Belgian endive.

Twelve-hour slow-braised Welsh salt marsh lamb shoulder falling off the fork, served with Roman globe artichokes and fresh mint salsa verde.

Tender breast and stuffed leg of free-range guinea fowl served with Scottish golden chanterelles, sweetcorn purée, and smoky pancetta jus.

Italian turnip tops sautéed in peppery cold-pressed olive oil with sliced garlic cloves and dried peperoncino chilli flakes.

Heirloom Pink Fir waxy fingerling potatoes roasted crisp, lightly crushed and tossed with sea salt and rosemary butter.

Speckled Castelfranco and purple Treviso chicory leaves dressed in toasted walnut oil vinaigrette and aged balsamic vinegar.

Quartered sweet pointed Hispi cabbage charred over open embers, finished with nutty brown butter emulsion and crushed Piedmont hazelnuts.

Dense cornmeal polenta cake soaked in lemon syrup and extra virgin olive oil, served with spiced poached red plums and mascarpone.

Buttery shortcrust pastry filled with baked sheep's milk ricotta cream, tart Morello sour cherries, and dollop of chilled crème fraîche.

Wobbly, creamy vanilla buttermilk panna cotta paired with pink Yorkshire forced rhubarb compote and stem ginger crumble.

Flourless 70% Valrhona dark chocolate cake with a molten fudge texture, accompanied by salted caramel sauce and espresso cream.

Three curated British and Irish unpasteurized cheeses from Neal's Yard Dairy, served with crisp seeded rye crackers and Membrillo quince paste.

Homemade white apricot purée with a dash of almond liqueur, topped with organic Valdobbiadene Prosecco Superiore.

Bespoke dry London gin, Cocchi Storico Vermouth di Torino, Campari, and charred bitter Seville orange twist.

Artisan English gin, quince and green cardamom cordial, fresh lemon juice, charged with Premier Cru Champagne.

House-infused Clerkenwell fig leaf botanical spirit, dry white vermouth, sparkling soda water, and fresh mint sprig.

Distilled Cornish coastal botanicals (sea rosemary, rock samphire) paired with elderflower cordial and Fever-Tree light tonic water.

Traditional Italian herbal amaro liqueur crafted from 40 aromatic botanicals, served neat or over hand-carved ice.

Locally roasted Clerkenwell single-origin Ethiopian espresso with notes of bergamot, jasmine, and candied citrus.

Pot of freshly picked garden spearmint leaves and dried French lemon verbena steeped in filtered spring water.