27/05/2026
Cold soup season.
This weekend’s set lunch menu starts with gazpacho: very ripe tomatoes, olive oil, garlic and sherry vinegar, served chilled with Iberico ham, soft boiled egg and sourdough croutons. The sort of thing you want to eat slowly with a glass of something cold while the city melts slightly around you.
The rest of our menú del día follows the same mood: charcoal grilled trout with watercress and crème fraîche, pork schnitzel with celeriac remoulade, duck egg with hen of the woods mushrooms and parmesan, and sheep’s milk yoghurt panna cotta with strawberries.
Two courses £23. Three courses £25.
Available Friday and Saturday at lunch only, alongside the full à la carte menu.
