Head Chef, Sean Marshall, has created a menu that is undoubtedly London’s best-kept secret which includes delights such as the must-try pistachio and sage crusted lamb rack with spiced sweet potato, spring greens, morels and port and bacon marinated kidneys or line caught seabass with stuffed steamed baby cabbage, girolle and cockle butter. Inventive and decadent desserts include

the fantastic cardamom and star anise mousse with spinach genoise and lime leaf anglaise; white chocolate fondant with szechuan ice cream and crystallised fruits; or banoffee cheesecake with rich butterscotch sauce and home-made banana sorbet. A choice wine list has also been created to accompany all dishes which can be recommended by our knowledgeable waiting staff.