Quo Vadis
Menu with Prices in the UK

Thick-sliced toasted white sourdough layered with oak-smoked English eel, punchy grated horseradish cream, and pickled shallots.

Sweet hand-picked Devon crab meat bound in spiced clarified butter with cayenne, nutmeg, and crisp sourdough Melba toast.

Crisp golden Provençal chickpea flour fritters dusted with sea salt and rosemary, served with rich saffron-garlic aioli.

Fragrant cream broth infused with Cornish mussels, mild Madras curry spices, leek, and Spanish saffron threads.

Silky whipped duck liver parfait topped with Madeira jelly, served alongside warm brioche and spiced plum chutney.

Creamy Pugliese burrata paired with bitter Castelfranco radicchio, sweet blood orange segments, toasted hazelnuts, and olive oil.

Chargrilled British green asparagus spears drizzled with warm lemon-butter Hollandaise sauce and cracked black pepper.

Slow-braised and crisp-fried Berkshire pig's cheek served with tart Bramley apple purée and watercress.

35-day dry-aged Herefordshire ribeye grilled over charcoal, served with roasted Roscoff onion, watercress, and Béarnaise.

Thick-cut heritage Saddleback pork chop with blistered crackling, braised cavolo nero, Bramley apple sauce, and cider jus.

Prime South Coast Dover sole grilled on the bone and basted with nutty brown butter, capers, lemon, and flat-leaf parsley.

Free-range Suffolk half chicken roasted with garlic and tarragon butter, served with sweetcorn, smoked bacon, and pan gravy.

Melt-in-the-mouth beef cheek slow-cooked in red wine and shallots, served over buttered potato purée with gremolata.

Crisp-skinned wild sea bass fillet over tender braised baby fennel, cherry tomatoes, black olives, and saffron aioli.

Chargrilled Lake District Herdwick lamb cutlets served pink with fresh garden mint sauce, peas, and Jersey Royals.

Flaky North Sea cod loin roasted with brown shrimp butter, crisp marsh samphire, and crushed new potatoes.

Wild British mallard breast roasted pink, accompanied by celeriac purée, braised red cabbage, and sharp blackcurrant jus.

Carnaroli rice slowly simmered with chanterelles, cep mushrooms, aged Parmesan, and shaved Périgord black truffle.

Generous golden puff-pastry sharing pie filled with seasonal game or steak and kidney, served with greens and rich gravy.

Bone-in dry-aged British rib steak carved tableside, accompanied by beef dripping chips, watercress, and Béarnaise.

Whole Cornish turbot roasted on the bone with samphire, buttered new potatoes, and warm Hollandaise sauce.

Five-hour braised lamb shoulder glazed with rosemary and anchovy, served with gratin dauphinois and minted peas.

Hand-cut Maris Piper potatoes twice-cooked in rendered beef dripping until crisp outside and fluffy within.

Steamed seasonal new potatoes tossed in salted Normandy butter and chopped fresh garden mint.

Tender baby leaf spinach folded into double cream, Parmesan, and freshly grated whole nutmeg.

Chargrilled British purple sprouting broccoli dressed with extra-virgin olive oil, garlic, and red chilli flakes.

Crisp baby gem lettuce leaves tossed in classic French Dijon mustard and shallot vinaigrette.

Warm emulsified butter sauce infused with white wine vinegar reduction, shallots, and fresh tarragon.

Rich beef stock and double cream reduction studded with whole pickled green peppercorns and a splash of Cognac.

Pungent freshly grated horseradish root folded into lightly whipped crème fraîche and lemon juice.

Decadent flourless dark chocolate cake baked to a velvety fudge texture, served with cool crème fraîche.

Crisp-chewy meringue nest crowned with poached Yorkshire rhubarb, vanilla bean custard, and whipped cream.

Moist Medjool date sponge drenched in hot butterscotch toffee sauce with clotted cream ice cream.

Slow-baked nutmeg rice pudding topped with caramelised skin and plump prunes steeped in Armagnac.

Two scoops of sharp, refreshing Sicilian blood orange sorbet with candied citrus peel.

Selection of British artisan cheeses including Colston Bassett Stilton and Montgomery's Cheddar with oatcakes and quince.

House-churned Madagascar vanilla bean ice cream drowned in a freshly pulled shot of dark-roast espresso.

Dry-cured streaky bacon, Cumberland sausage, black pudding, fried Burford Brown eggs, grilled tomato, mushroom, and sourdough.

Silky buttered scrambled eggs folded with chives and served alongside Severn & Wye smoked salmon on toasted sourdough.

Spiced basmati rice studded with flaked oak-smoked haddock, coriander, crispy shallots, and a soft-poached egg.

Thick-cut smoky streaky bacon tucked into a warm toasted brioche bun with house-made spiced brown sauce.

Creamy pinhead oatmeal cooked with whole milk, topped with spiced poached pear, toasted almonds, and heather honey.

Chilled freshly squeezed Sicilian blood oranges served over ice with zero added sugar.

Sparkling British elderflower cordial muddled with fresh garden mint leaves, cucumber ribbon, and crushed ice.

Sharp, zesty sparkling lemonade crafted with pressed Sicilian lemons and lightly sweetened cane sugar.

Non-alcoholic brewed ginger beer with warm root ginger spice, lime juice, and sparkling water.

Rich double shot of ethically sourced dark-roast Arabica espresso with dense golden crema.

Double espresso topped with steamed Estate Dairy whole milk or barista oat milk.

Fragrant black tea leaves scented with Calabrian bergamot oil, brewed to order in a bone china pot.

Bottled Hampshire chalk-filtered sparkling spring water served chilled with fresh lemon slices.