Cleaver And Wake
Menu with Prices in the UK

Warm house-fermented sourdough loaf served with cultured British butter whipped with savoury Marmite.

Pan-seared Orkney scallops served with cauliflower purée, crispy pancetta crumb, and curry oil.

Silky Madeira-infused chicken liver parfait with spiced plum chutney and toasted brioche.

Gin and dill-cured Scottish salmon with pickled cucumber, horseradish crème fraîche, and rye crisps.

Glazed slow-cooked Tamworth pork belly with charred apple purée, crackling, and mustard jus.

Finely diced roasted beetroot with whipped vegan goat's curd, candied walnuts, and aged balsamic.

Crisp Parmesan risotto spheres filled with porcini ragù and served over black truffle emulsion.

Stuffed with fresh ricotta and lemon thyme, fried crisp in light tempura batter and drizzled with hot blossom honey.

Thinly sliced Scottish venison loin with pickled hedgerow blackberries, juniper emulsion, watercress, and rye crisps.

Choice of seasonal starter and main course (or main and dessert) served Wednesday to Saturday midday.

Full three-course seasonal British lunch crafted by Laurence Henry's kitchen team.

Pink-roasted British beef sirloin with Yorkshire pudding, duck-fat roast potatoes, cauliflower cheese, and starter or dessert.

Complete three-course Sunday roast dining experience with starter, roast sirloin or pork belly, and dessert.

Artisan roasted chestnut and mushroom Wellington with olive-oil roast potatoes, glazed roots, and vegan gravy.

Dry-aged centre-cut British beef fillet wrapped in wild mushroom duxelles, Parma ham, and puff pastry with red wine jus.

Charcoal-grilled 10oz ribeye rested in beef dripping butter, served with roasted bone marrow and confit shallot.

Prime tenderloin steak cooked over wood embers with charred shallot, watercress, and choice of sauce.

Well-marbled British sirloin seared over charcoal with roasted plum tomato and bone marrow butter.

Crisp-skinned Cornish cod loin with Shetland mussels, sea aster, and smoked mussel chowder.

Classic whole Dover sole on the bone finished with brown butter, capers, lemon, and parsley.

Free-range chicken breast with crispy skin, wild mushroom fricassée, tarragon gnocchi, and chicken jus.

Pink-roasted Lake District lamb rump with smoked aubergine purée, Tenderstem broccoli, and rosemary jus.

Golden puff pastry pie filled with roasted celeriac, truffle, and woodland mushrooms with Madeira vegetable jus.

Thick-cut bone-in pork chop grilled over wood embers with roasted heritage apple, crackling, and sage brown butter.

Pan-roasted halibut fillet resting on buttered samphire, brown shrimp, and white wine caper butter sauce.

Hand-cut Maris Piper chips cooked three times and finished with rosemary sea salt.

Roasted cauliflower folded in Lincolnshire Poacher cheese sauce with black truffle and crisp crumb.

Wood-grilled Tenderstem broccoli dressed with chilli oil and toasted flaked almonds.

Silky French-style buttered potato purée whipped until velvety smooth.

Classic crushed green peppercorn steak sauce or fresh tarragon Béarnaise.

Skin-on thin cut fries tossed with white truffle oil, sea salt, and 24-month aged parmesan cheese.

Steamed French fine beans sautéed in salted British butter with crisp shallots and fresh tarragon.

Warm 70% dark chocolate fondant with molten salted caramel centre and hazelnut praline ice cream.

Caramelised puff pastry layered with poached forced rhubarb, vanilla diplomat cream, and ginger sorbet.

Warm medjool date sponge with butterscotch sauce and sweet white miso ice cream.

Three farmhouse British cheeses served with quince jelly, pickled walnuts, grapes, and sourdough crackers.

Crisp sweet pastry filled with passionfruit curd, whipped white chocolate ganache, and coconut sorbet.

Child's portion of roast beef sirloin with Yorkshire pudding, roast potatoes, carrots, and gravy.

Tender grilled chicken breast served with creamy whipped mash and buttered peas.

Lightly battered Cornish cod goujons with skinny fries and garden peas.

Warm aromatic non-alcoholic spirit with allspice and cardamom served over ice with ginger ale.

Botanical non-alcoholic aperitif with blood orange, sea rosemary, and light tonic water.

Pressed English orchard apple juice served chilled over ice.

Large bottle of crisp Italian sparkling natural mineral water for the table.

Specialty Nottingham-roasted espresso served black or with steamed oat or dairy milk.

Pot of freshly brewed peppermint, chamomile, or Earl Grey loose leaf tea.

Non-alcoholic aperitif made with Pentire botanical spirit, spiced blood orange cordial, and bitters over an ice sphere.