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Menu with Prices in the UK

6oz dry-aged Aberdeen Angus beef patty, melted Montgomery cheddar, black truffle mayonnaise, crispy pancetta, caramelised red onion marmalade, and baby gem lettuce in a toasted brioche bun, served with skin-on fries.

Two 3oz smashed British beef patties, double American Monterey cheese, house burger relish, dill pickles, and crisp lettuce in a glossy butter bun, served with seasoned fries.

Crisp corn-fed chicken thigh soaked in buttermilk, glazed with habanero hot honey, creamy apple and celeriac slaw, and house aioli on toasted brioche with fries.

Plant-based patty topped with melted vegan Applewood smoked cheese, chimichurri sauce, beef tomato, and crisp baby spinach in a seeded vegan bun with hand-cut chips.

Three miniature Japanese Wagyu beef sliders topped with smoked bacon jam, truffle cheese, and sweet pickled cucumber in toasted mini brioche rolls.

Chilled poached Cornish lobster meat and Atlantic king prawns bound in lemon tarragon mayonnaise, stuffed into a warm toasted buttered brioche roll with chives.

Slow-braised British ox cheek encased in crispy panko crumb, served with burnt onion purée, wild rocket, and 24-month aged shaved Parmesan.

Prime aged beef fillet hand-diced with French shallots, caperberries, cornichons, house Worcestershire emulsion, and a confit Clarence Court egg yolk, with sourdough crisps.

Artisan oak-smoked salmon served with pickled baby cucumbers, caper berries, lemon crème fraîche, Avruga caviar, and Melba toast.

Delicately sliced sashimi-grade yellowfin tuna with roasted sesame emulsion, pickled mooli radish, togarashi chilli, and soy-lime dressing.

Jumbo tiger prawns seared on the plancha grill with garlic, red chilli butter, smoked sea salt, fresh parsley, and charred lemon aioli.

Marinated multi-coloured Isle of Wight tomatoes served with refreshing tomato & elderflower sorbet, courgette ratatouille, and chilled Virgin Mary dressing.

Tender flash-fried baby squid tossed in Sichuan pepper and Maldon sea salt, served with yuzu lime aioli and fresh coriander.

Crisp-skinned Brixham sea bream fillet served over toasted fregola sarda pasta, baby garlic prawns, fresh tarragon, and a rich shellfish lobster bisque reduction.

Free-range corn-fed chicken breast with crispy skin, miniature chicken and tarragon pithivier pie, wilted baby spinach, and roasting juices.

Prime British sirloin cooked over British charcoal, served with roasted bone marrow garlic butter, grilled Portobello mushroom, charred vine tomatoes, and triple-cooked chips.

Thickly cut, richly marbled charcoal-grilled ribeye steak accompanied by roasted garlic bulb, watercress salad, peppercorn sauce, and hand-cut chips.

Pan-fried gluten-free potato gnocchi tossed with sautéed king oyster and chanterelle mushrooms in a velvety porcini cream sauce with crispy sage.

Sustainably sourced North Sea cod loin served with crushed jersey royal potatoes, brown shrimp butter, tender samphire, and lemon caper emulsion.

12-hour braised featherblade beef short rib glazed in sticky red wine reduction, served with velvety truffle potato purée and honey roasted heritage carrots.

Triple-cooked British Maris Piper chips tossed in white truffle oil and heavily dusted with 24-month aged Grana Padano.

Hand-cut fries smothered with slow-cooked shredded beef rib, melted Montgomery cheddar sauce, jalapeño relish, and crispy shallots.

Flash-grilled broccoli tossed in toasted garlic chips, red chilli flakes, and cold-pressed rapeseed oil.

Ripe colourful heritage tomatoes with creamy Puglian burrata cheese, fresh basil leaves, and aged balsamic glaze.

Sweet Spanish onions in light craft beer batter, served with smoked garlic aioli.

Warm fresh sourdough loaf slices served with whipped cultured British sea salt butter.

Cumberland heritage pork sausages, dry-cured smoked streaky bacon, two fried Clarence Court eggs, grilled flat mushroom, roasted tomato, Stornoway black pudding, baked beans, and buttered sourdough toast.

Toasted artisan sourdough loaded with fresh crushed avocado, lime, chilli flakes, toasted pumpkin seeds, and two soft poached free-range eggs.

Toasted English muffin halves topped with London-cure smoked salmon, soft poached eggs, and silky warm citrus hollandaise sauce.

Spiced tomato, roasted bell pepper, and cumin sauce baked with two runny eggs, crumbled Greek feta, fresh coriander, and grilled flatbread.

Fresh golden buttermilk waffle served with crispy smoked streaky bacon rashers and warm 100% Canadian pure amber maple syrup.

Freshly baked warm sticky toffee madeleines filled with chocolate drops, served with warm caramel sauce and artisan rum & raisin ice cream.

Classic baked rich vanilla custard with a brittle blow-torched caramelised sugar crust, served with spiced ginger biscuits.

Warm baked 70% dark Valrhona chocolate fondant with an oozing liquid centre, served with salted caramel gelato and honeycomb shards.

Selection of three fine British cheeses (Keen's Cheddar, Colston Bassett Stilton, and Baron Bigod Brie) served with pear chutney, grapes, and crackers.

Malfy Rosa pink grapefruit gin, St-Germain elderflower liqueur, sparkling Prosecco DOC, ruby grapefruit juice, and soda water.

Woodford Reserve bourbon slowly stirred with house demerara reduction, Angostura and chocolate bitters, served over a hand-carved ice sphere with orange twist.

Absolut vanilla vodka, Passoa passion fruit liqueur, fresh lime juice, vanilla syrup, passion fruit purée, and a shot of chilled Champagne.

Tanqueray No. Ten gin, Campari bitter, and Antica Formula sweet vermouth, smoked tableside with torched fresh rosemary.

Bombay Sapphire gin, freshly pressed lemon juice, sugar cane syrup, laced with Crème de Mûre blackberry liqueur over crushed ice.

Muddled blackberries and raspberries, fresh mint, lime juice, apple nectar, and sparkling soda water.

Italian blood orange soda, elderflower cordial, fresh lemon juice, and a fragrant bruised rosemary sprig.

Authentic Italian blonde lager poured fresh on draught, smooth and lightly malty.

Crisp local London craft lager brewed in Camden, combining pilsner clean finish with rich helles body.

Choice of Indian Tonic, Refreshingly Light Tonic, Ginger Beer, or Mexican Lime Soda.

Classic Coca-Cola served chilled with ice and fresh citrus slice.

Sugar-free crisp cola served cold.

Naturally effervescent Italian mineral water in glass bottle.

Smooth, refined Tuscan spring water in glass bottle.

Specialty Brazilian single origin roast espresso with hazelnut crema.

Silky micro-foamed organic steamed milk poured over double espresso.