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The late-summer menu
From the garden, to the table
Tomatoes & peaches
Basil, sherry vinegar, toasted sourdough
Charred aubergine
Tahini, black sesame, a squeeze of lemon
Courgette ribbons
Mint, preserved lemon, white beans
Butter beans in broth
Roasted garlic, sorrel, olive oil
Plum & almond cake
Cultured cream, warm fruit juices
To finish
Fresh mint infusion or a short coffee
Stay for the conversation.
A table should feel generous before the first plate arrives. Low light, a folded napkin and enough space between the glasses. The room follows the same idea as the menu: a few good things, carefully arranged.
The dining study favours shared plates and a leisurely sequence, with something fresh and something warm arriving together.
The sharp note matters.
A ripe tomato needs salt, but it also needs a little acidity. A soft bean needs a crisp edge. Richness finds its balance in a bitter leaf.
The pantry starts with these contrasts rather than a fixed set of dishes: good vinegar, dried beans, fragrant oil, something fermented and herbs with their stems still on.
Read the small print before the first bite.
Which ingredients need an allergy check?
This menu includes wheat, sesame, almonds and dairy. Recipes and preparation methods determine the actual allergen profile; a dish name is never a substitute for checking with the kitchen.
Can a seasonal ingredient be exchanged?
Keep the role of the ingredient in mind. A tart plum and a sweet peach do different work. Adjust acidity, texture and cooking time rather than simply changing the name on the menu.
