Chris Pople:
Grilled Wye Valley asparagus Poached duck egg, 12 years old Parmesan
Chris Pople:
Open crab ravioli Cornish crab, fresh peas, chilli, mint, sauce vierge, crab bisque
Chris Pople:
Grilled Wye Valley asparagus Poached duck egg, 12 years old Parmesan
Chris Pople:
Roasted halibut Charred onion, confit orange peel & nasturtium leaves, passion fruit & honey dressing
Chris Pople:
Sardines on toast, seaweed bread, saffron mayonnaise, pickled vegetables, confit red pepper, bouillabaisse jelly
Chris Pople:
Tuna tartare, Cherry gel, baby radicchio leaves, frozen foie gras
Chris Pople:
House bread with smoked salt butter and normal butter
Chris Pople:
Bubbles
Chris Pople:
Tanqueray 10 Signature cocktail
Chris Pople:
A negroni I think
Chris Pople:
Tanqueray 10 Signature cocktail
Chris Pople:
Nibbles
Chris Pople:
Aqua Shard interior
Chris Pople:
Aqua Shard interior
Chris Pople:
Aqua Shard interior
Chris Pople:
Champagne on ice
Chris Pople:
Aqua Shard interior