Sir Charles Napier  
   
Bar Photo
  Mushroom risotto with chanterelle and crispy quails egg 14.50
Salt cod brandade with rye bread, cherry tomato and balsamic dressing 10.50
Seared foie gras with endive marmalade, blackcurrant and granola 15.50
Roast quail with imam bayildi, burnt tomato and smoked dressing 10.50
Double baked smoked haddock and cheddar soufflé 11.50
Diver caught scallops with spiced peanut granola, lime and date puree 15.50
Cornish crab with celeriac remoulade, apple, frisee and wasabi mayonnaise 12.50

Roast grouse, pearled spelt, blackberry broth, foie gras and sweet onion bread sauce 25.50
Yuzu glazed goosnargh duck, confit leg, croustillant, carrot and anise puree 27.50
Loin of roe deer, pithivier, savoy cabbage, pickled beetroot, cocoa nibs and hazelnuts 26.50
Roast monkfish with sweet and sour puy lentils, mussels and spiced butternut squash 27.50
Cornish cod with celeriac and apple puree, salsify, ceps, calvados apples and pancetta 25.50
Sea bream with roast cauliflower, tenderstem, sultana and caper dressing 23.50
Violet artichokes with lentils, onion pakora and honey soused baby vegetables 19.50

tenderstem broccoli │ savoy cabbage and bacon

side dishes 4.00      Puddings 8.50      British & French Cheeses from 10.50   Coffee 2.95

Plus 12.5% suggested service charge
Menu & Prices are subject to change

CLICK TO DOWNLOAD MENU

A LA CARTE | WEEKDAY | SET MENU | SUNDAY | TASTING | DESSERT