Gastronhome promotes traditional French cuisine with a modern touch

Les Entrées

Le Céleri. Salt baked celeriac, green celery and apple puree, heritage beetroot and chestnut (V)


Le Poulet.  Chicken liver parfait, cranberry jam, golden brioche and port reduction

Les Plats

La Barbue.  Slow cooked Brill fillet in a lemon butter, parsnip, sand carrot and liquorice sauce


L’Agneau. Braised milk fed Lamb shoulder, cheese and potato Aligot, glazed salsify, watercress and rosemary jus

Les Desserts

La Poire. Caramelized pear, Brittany shortbread, salted butter caramel sauce and vanilla cream


Le Chocolat. Dark chocolate and hazelnut cylinder, white chocolate cream and cocoa biscuit

Lunch Menu, Two course £24, Three course £29

A discretionary 12.5% service charge will be added to the final bill.