Our Menu

Our menu changes seasonally to showcase the finest ingredients at their peak.

We use traditional techniques with modern approaches to create dishes that are both familiar and surprising.

À La Carte
Tasting Menu
Wine List
Cocktails

Starters

Heritage Tomato Salad

Heirloom tomatoes, buffalo mozzarella, basil oil, aged balsamic

£14

Seared Scallops

Hand-dived scallops, cauliflower purée, pancetta crumb, brown butter

£18

Beef Tartare

Hand-cut beef fillet, confit egg yolk, capers, mustard, sourdough crisp

£16

Wild Mushroom Velouté

Seasonal wild mushrooms, truffle oil, chive crème fraîche

£12

Main Courses

Rack of Lamb

Herb-crusted lamb, heritage carrots, dauphinoise potatoes, red wine jus

£32

Fillet of Sea Bass

Pan-fried sea bass, crushed potatoes, samphire, lobster bisque

£28

Aged Beef Sirloin

28-day aged beef, triple-cooked chips, béarnaise sauce, watercress

£36

Risotto Primavera

Seasonal vegetables, carnaroli rice, parmesan, herb oil

£22

Desserts

Dark Chocolate Delice

Valrhona chocolate, hazelnut praline, salted caramel ice cream

£12

Vanilla Panna Cotta

Madagascar vanilla, seasonal berries, shortbread

£10

Lemon Tart

Sicilian lemon, Italian meringue, raspberry sorbet

£11

British Cheese Selection

Selection of artisanal cheeses, house chutney, oatcakes

£14

Dietary Information

We are happy to accommodate dietary requirements and allergies. Please inform your server of any specific needs when ordering.

Our kitchen uses nuts, gluten, dairy, and other allergens. While we take care to prevent cross-contamination, we cannot guarantee that any dish is completely free of allergens.

A discretionary service charge of 12.5% will be added to your bill.

Chef's Note

"Our menu reflects our commitment to thoughtful cooking that respects ingredients and celebrates seasons. We work closely with our suppliers to source the finest produce, meat, and seafood, often from small, family-run farms and fisheries."

"Each dish is a careful balance of flavors and textures, designed to showcase the natural qualities of our ingredients while applying techniques that enhance rather than mask their character."

— BROS Executive Chef

Reserve a Table