04/09/2026
it’s autumn, and we’ve changed our menu. it’s class, it’s indulgent as always. anyway, a menu change is never easy. there’s a lot that goes into it.
here’s a snapshot:
1. firstly, choosing what we're changing. sometimes, we need to let the big sellers go.
2. costing it up ! boring, least favourite part.
3.recipes recipes recipes: we need to make sure it works
4. testing and tasting: favourite part
5. chef team training: most important, of course.
6. front of house team training: again, also extremely important
7. content, photos, print menus: over to the marketing team for this one...
8. mise en place for days: the big changeover, is and always will be a bit brutal won't it? any chefs, tips welcome!
9. guest feedback: tweaking recipes based on actual guest feedback is crucial
10. finally finalising the menu, no more tweaks. only for us to want to change it again
so, here’s to our new menu and some of our new dishes:
new snack;
prawn & lobster toast - la yu emulsion - sesame
new small plates:
cured trout - barbecued beetroot - pickled grape - smoked almond ajoblanco
bbq king prawns - gochujang - harissa butter - sourdough
black cod - xo sauce - charred pak choi - crispy garlic
wasabi mackerel - kombu dashi - mooli - pickled shimeji
pappardelle - crab - chilli - lemon pangrattato - tomato
new sides:
triple-fried chips - duck fat - nori salt - kelp mayo
corn ribs - hot honey - lime
caesar salad - parmesan - brioche - anchovies
charred hispi cabbage - orange miso caramel - edamame
new desserts:
sticky toffee loaf - tunworth - truffle honey - quince - apple
mille-feuille - lemon curd - white chocolate crémeux - cherry
