The Carte · est. MCMXCVIII

The menus, by candlelight

One kitchen, one evening, a single seating. Below: the eight-course tasting served from dusk, a short à la carte for the bar room, and the cellar pairings poured alongside. The card changes with the season and the market, never with the clock.

The Tasting · Eight Movements

Le Grand Soir

Served to the whole table, from the first cold bite to the last warm spoon. Allow three hours. The kitchen sets the pace; the candlelight does the rest.

A signature course, plated and ready to serve under candlelight
Per guest£225

Wine pairing £165 · taken by the whole table

  1. The Opening Dark

    To Open

    Ossetra caviar, crème fraîche, buckwheat blini, dill oil

    A single cold bite. The darkness before the first candle.

  2. Root and Smoke

    From the Earth

    Smoked celeriac, black truffle shaving, aged parmesan foam, walnut

    Earth pulled from winter ground and held over embers.

  3. Sea, Before Dawn

    From the Sea

    Line-caught turbot, brown butter, sea herbs, roe

    The coast in a single plate.

  4. The Slow Hour

    The Slow Hour

    Hay-smoked duck liver, quince gel, bitter cocoa soil, brioche

    Thirty hours of patience. Yielding in a breath.

  5. Between Courses

    To Cleanse

    Black garlic sorbet, champagne granita, micro basil

    Silence between movements.

  6. The Red Season

    The Main

    Wagyu A5 striploin, bone marrow butter, oxblood jus, wild mushroom

    The richest colour on the table. A single slice.

  7. Aged and Still

    The Cheese

    36-month Comté, honeycomb, walnut bread, fig mustard

    The pause after the main. Deliberate. Unhurried.

  8. The Last Light

    To Close

    Valrhona 70% fondant, salted caramel, candied fennel frond, gold leaf

    The evening closes. A single flame extinguished.

A vegetarian counterpoint is composed nightly. Please tell us of any allergies or intolerances when you reserve, and the kitchen will set the table around you. A discretionary service charge of 12.5% is added.

The Bar Room · From Six

À la carte

A shorter card for the eight stools at the marble. No reservation, no sitting; a glass of something old and a few plates as the room fills and the candles take.

First Plates

Native Oystersgf
£28

Three Carlingford oysters, mignonette, black vinegar gel

Alba Truffle Toast
£68

Sourdough, cultured butter, shaved white truffle, sea salt

Langoustine Crudogfdf
£42

Raw langoustine, yuzu kosho, freeze-dried olive, bronze fennel

Main Courses

Dry-Aged Duckgf
£52

28-day duck breast, plum, red cabbage, duck jus, caraway

Stone Bassgfdf
£48

Wild stone bass, fennel cream, samphire, lemon verbena nage

Crown of Celeriacvegf
£38

Roasted celeriac, hazelnut cream, aged balsamic, herb oil

gfGluten freeveVeganvVegetariandfDairy free
Red wine poured against darkness
From the Cellar

Six pours, chosen to walk the tasting from first light to last. Our sommelier reads the table before the wine is poured; substitutions and a non-alcoholic flight are offered with the same care.

The Pairing

Billecart-Salmon Blanc de Blancs NVChampagne, FR
Domaine Leflaive Puligny-Montrachet 2021Burgundy, FR
Château d'Yquem 2019 (50ml)Sauternes, FR
Pétrus 2018Pomerol, FR
Aged Tawny Port, 20-yearDouro, PT
Château Climens Barsac 2020Bordeaux, FR

Bottles from the full list are poured at the table on request. Corkage is offered for a single bottle of significance, by prior arrangement.

One Table, Each Night

The card is set. The candles are not yet lit.

Reserve a table