Our march menu celebrates the new and the old, preservation and process. Showcasing a variety of preserved foods from the cold winter months and the seasonal fruits and vegetables marking the arrival of spring.

London porter rugbrød

Salmon Gravlax
or Carrot lox (v)
with beetroot chrain and vanilla vinegar

Salt beef
with half sour gherkins and fermented potato latkes

or Celeriac three ways (v)
with apple and tarragon slaw

Custard cake with rhubarb and cardamom jam