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Hand-laminated organic French butter croissant baked fresh every morning in the HIDE open bakery.

Crisp flaky sourdough pastry filled with twin batons of single-origin 70% dark chocolate.

Twice-baked brioche soaked in orange blossom syrup, topped with roasted Sicilian pistachio frangipane.

Toasted oat, buckwheat, and seed granola served with whipped sheep's milk yogurt and poached English berries.

Two rich-yolked organic Cacklebean eggs poached to order on toasted dark rye with cultured butter and chives.

Soft-folded organic scrambled eggs enriched with Normandy butter and shaved black Perigord truffle.

Artisan ham, aged Comté cheese, and truffle béchamel pressed between crisp toasted brioche.

Dry-cured streaky bacon, Cumberland sausage, Cacklebean eggs, black pudding, field mushroom, and sourdough toast.

Poached native lobster tail on toasted English muffin with Champagne hollandaise and Oscietra caviar.

Cold-pressed English apple, celery, cucumber, ginger, and lemon tonic pressed daily.

Blistered sourdough flatbread brushed with rosemary oil and served with whipped smoked sea salt butter.

Steamed Cacklebean egg in toasted hay with smoked butter, woodland mushroom dashi, and sourdough soldiers.

Chilled West Mersea rock oysters served over crushed ice with shallot mignonette and fermented chilli.

Thinly sliced raw Orkney scallop dressed with yuzu kosho, gooseberry, and cold-pressed rapeseed oil.

Hand-cut aged beef fillet seasoned with smoked bone marrow emulsion, pickled walnut, and crispy sourdough.

Whole woodland maitake roasted over charcoal with fermented black garlic glaze and toasted hazelnuts.

Prime fatty bluefin tuna belly with pickled ginger, Oscietra caviar, and crisp nori rice crackers.

Weekly changing seasonal starter, charcoal-grilled main or fish course, and dessert served within 60 minutes.

Five-course showcase of HIDE Ground's finest seasonal British fish, game, and pastry creations.

Ollie Dabbous's flagship multi-course fine dining tasting journey served in the upstairs dining room.

Wild Cornish turbot cooked on the bone over white charcoal with Champagne beurre blanc and sea aster.

Lake District Herdwick lamb seared over embers with wild garlic pesto, charred baby gem, and lamb jus.

Grass-fed British ribeye grilled over birch charcoal, served with smoked marrow butter and watercress.

Whole line-caught Dover sole pan-roasted in nutty brown butter with capers, lemon, and parsley.

Acquerello carnaroli rice cooked in roasted cep stock with chanterelles, aged Parmesan, and thyme.

Whole dry-aged organic duckling roasted over birch wood, glazed with meadowsweet honey and served tableside.

Split British native lobster grilled over charcoal with garlic herb butter and charred lemon.

Confit and crisped French Ratte potatoes tossed with flaky Cornish sea salt and fried rosemary.

Castelfranco radicchio, endive, and watercress dressed in aged sherry vinegar and toasted walnut oil.

Sweet pointed cabbage blistered on the grill and basted with cultured smoked butter and caraway.

Silky whipped potato purée enriched with Normandy butter and fragrant black truffle oil.

Classic tarragon-infused Béarnaise emulsion or slow-reduced cracked black peppercorn beef jus.

Six freshly baked warm butter madeleines scented with meadowsweet blossom, served straight from the oven.

Signature HIDE woodland dessert with roasted hazelnut praline, dark chocolate ganache, and coffee ice cream.

Caramelised puff pastry layered with Madagascar vanilla diplomatic cream and forced Yorkshire rhubarb.

Toasted buttery brioche served with Cornish clotted cream ice cream and salted caramel.

Curated board of aged British farmhouse cheeses with quince paste, walnuts, and sourdough crackers.

Ethically sourced specialty espresso roasted in London with notes of dark cocoa and stone fruit.

Double shot of HIDE house espresso textured with velvety steamed Minor Figures oat milk.

Delicate floral Himalayan black tea brewed tableside in a handmade stoneware pot.

In-house botanical infusion of English elderflower, crisp grape verjus, and sparkling spring water.

Small-batch fermented orchard pear tea with warming stem ginger and oak smoke notes.

Pure Hampshire chalk-filtered natural mineral water served chilled in glass.

Fresh artisanal pasta tossed with cultured Normandy butter and mild aged Parmesan.

Tender grilled free-range chicken breast with crispy mini potatoes and sweet garden peas.

One generous scoop of Madagascar vanilla bean ice cream with a crisp butter wafer.