26/09/2026
Three plates people are loving, all new on our autumn menu.
Sprouting broccoli with a duck egg and black garlic aioli that’s doing more work than a first course really needs to.
Confit chicken wings gone katsu, with a curried egg for good measure.
And an open crab lasagne that’s lasagne in name only — lobster bisque, confit fennel, and considerably more oomf than the average lasagne.
Order one as a starter, or all three and call it dinner!
Sprouting broccoli, duck egg, black garlic aioli, rosemary breadcrumb, shallot (v)
Sounds like a side dish. Isn’t one. The black garlic aioli is addictive, and the rosemary breadcrumb a delight.
Open crab lasagne, lobster bisque, tarragon, confit fennel.
The lasagne bit is doing it a disservice — there’s a lobster bisque underneath carrying so much flavour, and confit fennel making sure it doesn’t get too rich.
Confit chicken wings, katsu sauce, curried egg, carrot, cumin, coriander, sesame
Katsu and a curried egg together shouldn’t work this well on a wing, but it does, repeatedly, which is why it’s been the most popular starter.
