Björn Frantzén’s tasting menu – 695
(Served only to the entire table)
Gougères with English cheddar
Chestnut honey, fennel seeds & black Sarawak pepper.
Steak tartar with Parmesan & watercress
Pickled white onion, crispy garlic, almonds & caesar aioli.
Pan seared scallop “signature”
Truffle scrambled eggs, “pommes paille” & smoked brown butter.
Line caught ling with pumpkin & yellow chanterelles
Seared ling with saffron beurre blanc, deep fried sage, walnuts & aged cheese.
Pork cheeks ”36h”
Roasted Jerusalem artichoke purée, watercress, truffle vinegar glased beetroot & toasted hazelnuts.
“Eton Mess”
Blueberry, lemon thyme & rye.
Macaron
Blackcurrants, dark chocolate & sea salt.
