This week's menu.

Hand-cut, coal oil, capers, cornichon, crisp shallot, quail egg. Brown soda bread.

Coal-roasted, smoked butter, toasted hazelnuts, aged parmesan, preserved lemon.

Half dozen, natural. Mignonette, brown bread, Kerrygold butter.

Heritage tomato, basil oil, Maldon salt, sourdough. Available May to September.

300g, coal-fired, rested. Bone marrow butter, triple-cooked chips, watercress.

For two. Free-range, slow-roasted in the coal oven. Tarragon butter, roasting juices, green salad.

48-hour braise, finished in the coal oven. Creamed potato, pickled walnut, deep beef jus.

Roasted whole on the bone. Brown butter, capers, grilled lemon. Ask your server for today's fish.

Smoked aioli.

Coal-fired, anchovy butter, toasted breadcrumbs.

Rooster potato, Parmigiano Reggiano, brown butter.

Valrhona 70%, salted caramel centre, crème fraîche, cocoa tuile. Allow 12 minutes.

Classic crème brûlée. Seasonal compote. Ask your server for today's fruit.

Three pieces. Selection changes with the season. Chutney, crackers, celery. Ask your server what's on today.