What Guy or­dered

The Daily Telegraph - Telegraph Magazine - - The Cut Table Talk -

Comté fries, saf­fron aioli

£6.50

Cod crudo, grape­fruit, tar­ragon

£8.50

Caramelised cele­riac ravi­oli, Jerusalem ar­ti­choke, dashi but­ter

£9.50

Roast hal­ibut, sprout­ing broc­coli, vin jaune

£16.50

Potato, black trompette & Vacherin pie

£14.50

Pump­kin sor­bet, seed brit­tle

£4.50

Espresso & hazel­nut choux bun

£6.50

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