BITES

Irish Mór Oysters – p.p.
Chives and fresh lemon - 5 
Bloody Mary sauce - 6
Steak tartare - 7

Irish Mór Platter – 34
Two with chives and fresh lemon, two with
Bloody Mary sauce and two with steak tartare

Sourdough Bun – 7
Sourdough bun with salted farmer’s butter

Venison Pâté – 16
Pâté of venison with fig compote
and toasted brioche

Bacon-Eel Croquette – 14
Crispy fried bacon and eel croquette (2 pcs.)
served with whole grain mustard mayonnaise

Forest Mushroom & Comté Croquette – 12
Crispy fried forest mushroom & Comté
croquette (2 pcs.) served with fried
parsley and truffle mayonnaise

Smoked Salmon – 16
Smoked salmon with cucumber,
horseradish and crème fraîche

CAVIAR SELECTION

Asetra Caviar
10 gr. Asetra caviar - 35
30 gr. Asetra caviar - 95
50 gr. Asetra caviar - 155

Beluga Caviar
10 gr. Beluga caviar - 50
30 gr. Beluga caviar - 130
50 gr. Beluga caviar - 195

Served with blinis, boiled free-range eggs,
egg white and yolk separated,
chives and crème fraîche

STARTERS

Beef Tartare – 22
Beef tartare with egg yolk cream, shallot mayonnaise, pickled silver onion and toast

Beetroot Burrata – 18
Burrata with smoked dry-aged beetroot,
pickled beetroot, roasted pistachio,
beetroot and vinaigrette

Scotch Egg – 19
Deep-fried egg wrapped in pork sausage,
coated in breadcrumbs and herbs, served
with beurre blanc, lavas oil and mushroom
and truffle duxelles
Supplements: black truffle - 15

Gravlax Salmon – 20
Beetroot and gin salmon, horseradish cream,
bread and butter pickles, lemon oil

Seared Scallops – 23
Scallops with cauliflower cream, pickled cauliflower, beurre noisette, mustard vinaigrette
Supplements: black truffle - 15

MAINS

Steak Diane – 38
Grilled tournedos with sautéed
chanterelles, forest mushrooms,
parsnip cream and Diane sauce
Supplements: black truffle - 15 / foie gras - 15

Sea Bass – 35
Grilled sea bass with fennel,
pearl barley, saffron sauce and mussels

Kohlrabi – 26
Roasted kohlrabi with pickled vegetables,
toasted seeds and nuts, goat cheese,
herbs and herb dressing
Supplement: black truffle - 15

Duck l’Orange – 32
Roasted duck breast with pumpkin,
toasted seeds and fried sage, served
with orange-infused duck sauce

TO SHARE

Rib-Eye – 44 p.p.
A cut of prime rib-eye for two,
grilled and served with Madeira jus
Supplements: black truffle - 15 / foie gras - 15

Williams Pie – 26 p.p.
Traditional shepherd’s pie for two filled with
slow-braised lamb with carrots, onion, thyme, topped with buttery mashed potatoes

Roasted Chicken – 35 p.p.
Roasted chicken for two with morel
cream sauce, finished with chives
Supplement: black truffle - 15

SIDES

Farmer’s Carrots – 7
Glazed carrots, gently roasted
with honey and thyme

Creamed Spinach – 11
Nutmeg infused creamy spinach
with breadcrumbs and grated cheese

Potato Chips – 7
Potato chips with skin, served
with homemade mayonnaise

Mashed Potatoes – 8
Silky mashed potatoes
Supplement: black truffle - 15

Side Salad – 7
Lettuce with herbs, toasted seeds and nuts,
served with Banyuls vinegar dressing

DESSERTS

Chocolate Cookie – 14
Chocolate chip cookie with chantilly
and warm chocolate sauce

Apple Crumble – 12
Classic apple crumble with cinnamon ice cream

Sticky Toffee – 13
Sticky toffee with vanilla ice cream
and caramel sauce

Cheese Selection – 18
A selection of cheeses with homemade
fruit compote and artisan nut bread
Tip: Enhance your experience with a glass of aged Port