Henry Vigar's three- or six-course set menus (with or without paired wines) are the name of the game here. Opt for the six courses and you’ll kick off with the likes of caramelised onion soup – a riff on the traditional French dish with a crisp curl of crouton and a cheesy croquette (chef's speciality). Next up is a fresh tomato jelly with roast baby beetroot, crunchy puffed quinoa and paprika. Then comes a tartiflette with crispy ham hock, charred Dalewood Superlatif cheese, and an artichoke truffle purée.
For the next three courses, choose between the likes of rich lamb neck with black garlic paste and buffalo milk yoghurt, or an earthy mushroom dish with hazelnut pasta, chestnut purée, café au lait sauce and a parmesan brioche crumble. Other proteins on offer include yellowtail and pork belly.
For the penultimate course, take your pick between perfectly pink duck with parsnip purée, potato rösti, pickled shiitake and charred cabbage; beef fillet with blue cheese cream, truffle pommes dauphine, walnuts and smoked bordelaise (an umami bomb); line fish with garlic cream, charred leeks and a lentil crust; or herb gnocchi with parmesan cream, marinated beetroot and mushrooms.
For dessert, the melting play on a Ferrero Rocher is a gift for chocoholics, presenting as a salted hazelnut oil parfait and praline cremeux with chocolate sauce. To end things on a fresh note, opt for the lemon meringue with mascarpone, lemon leaf snow and wood sorrel. There is also a 'cheese picnic' and a goat’s milk and honey ice cream with honeycomb, honey cake and grapefruit purée.
The wine list is excellent and includes offerings from some unusual estates, MCCs and French Champagnes. The selection available by the glass is also good.
Warm, professional and knowledgeable.
Sit outside in the leafy courtyard in summer and, in winter, cosy up by the fireplace.
No time for the full experience? Pop in for croquettes and a glass of wine whenever you like.
Eat Out critics dine unannounced and pay their own way. Read our full editorial policy here.