20 Stories
Menu with Prices in the UK

Hand-dived Scottish king scallops seared in noisette butter, served with crisp pancetta crumb, cauliflower velouté, and green apple purée.

Finely diced prime Cumbrian beef fillet seasoned with shallots, capers, smoked egg yolk, cornichons, and served with toasted sourdough crisps.

Salt-baked golden and candy heritage beetroots, whipped Yorkshire goat's curd, candied walnuts, watercress, and blackberry dressing.

Silky smooth chicken liver parfait infused with black truffle and port wine glaze, served with spiced plum chutney and warm toasted brioche.

Citrus and gin-cured Scottish salmon slices with pickled kohlrabi, crème fraîche, dill oil, and avruga caviar pearls.

Velvety roasted celeriac soup drizzled with white truffle oil, toasted hazelnuts, and sourdough croutons.

Grass-fed native British ribeye dry-aged for 35 days, char-grilled over English oak embers, served with roasted bone marrow butter and grilled vine cherry tomatoes.

Center-cut prime British fillet seared to order on the charcoal grill, tender and lean, accompanied by watercress and charred shallots.

The pinnacle cut of British beef tenderloin carved tableside for two guests, served with confit garlic, Béarnaise and red wine Bordelaise sauces.

Prime British sirloin steak aged on the bone for 30 days, exhibiting bold marbling and intense beef flavour, seared over charcoal.

Three succulent salt-marsh lamb cutlets grilled with rosemary and garlic, served with crushed minted peas and roasting juices.

Marinated corn-fed Yorkshire chicken grilled with lemon, thyme, smoked paprika glaze, and charred lemon.

Wild North Atlantic halibut pan-roasted in foaming butter, accompanied by samphire, brown shrimp butter, crushed new potatoes, and lemon velouté.

Lancashire duck breast roasted pink with honey and lavender glaze, sweet parsnip purée, braised red cabbage, and sour cherry jus.

Pan-fried fillet of sea bass served on a bed of Mediterranean ratatouille, olive tapenade, and basil oil.

Slow-simmered pearl barley with sautéed king oyster and chanterelle mushrooms, aged Parmesan, crispy shallots, and fresh black truffle shavings.

Cheshire pork belly braised for 14 hours with crackling shards, Bramley apple compote, black pudding croquette, and cider reduction.

Handcrafted potato gnocchi tossed with caramelized squash, sage noisette butter, toasted pine nuts, and aged Pecorino shavings.

Triple-cooked British Maris Piper fries tossed in aromatic white truffle oil, sea salt, and grated 24-month Parmigiano Reggiano.

Fresh baby spinach folded in velvety double cream, garlic, and freshly grated nutmeg.

Thinly layered King Edward potatoes baked with double cream, garlic, thyme, and golden Gruyère cheese crust.

Vibrant mixed Isle of Wight tomatoes with pickled red onion, basil leaves, and aged balsamic glaze.

Colossal white onion rings encased in crispy Manchester craft ale batter, served with smoked garlic aioli.

Steamed tenderstem broccoli florets sautéed in garlic butter and topped with flaked toasted almonds.

Elevated regional classic featuring sweet shortcrust pastry, raspberry jam, silky vanilla custard, toasted desiccated coconut, and maraschino cherry gelato.

Molten-centre 70% dark chocolate cake served with honeycomb crunch and salted caramel ice cream (please allow 12 minutes).

Rich Medjool date sponge drenched in boiling butterscotch toffee sauce, paired with clotted cream vanilla pod ice cream.

Caramelized English Bramley apples on buttery puff pastry, served with Calvados crème anglaise.

Selection of four artisan cheeses: Colston Bassett Stilton, Montgomery's Cheddar, Baron Bigod, and Ragstone Goat's Cheese, with Peter's Yard biscuits and fig chutney.

Refreshing trio of raspberry, mango-passionfruit, and green apple sorbets with fresh summer berries.

Manchester Gin, local wildflower honey syrup, fresh lemon juice, chamomile cordial, finished with bee pollen rim.

Warner's Rhubarb Gin, Aperol, rhubarb cordial, Fever-Tree soda water, topped with chilled Prosecco DOC.

Woodford Reserve Bourbon, Angostura & orange bitters, demerara sugar cube, smoked tableside with cherrywood smoke.

Elegance and freshness from Tours-sur-Marne, delicate citrus and white peach notes with fine persistent bubbles.

Everleaf Forest non-alcoholic aperitif, cloudy apple juice, elderflower cordial, fresh mint, and soda water.

Choice of Premium Indian Tonic, Refreshingly Light, Ginger Ale, or Sicilian Lemonade.

Pure natural British mineral water from the Hampshire countryside, available Still or Sparkling.