First Enticements - Appetizers
The Venison Affair
Scotch egg of Aynhoe park venison with a curious hint of valhrona chocolate, black garlic, and a sharp whisper of pickled mustard
Half a Dozen, Quietly
Cooley Gold oysters with pickled shallot—brisk, briny, and best enjoyed without haste
Golden Indulgence
Silken cloud of house-smoked cod’s roe
The House Courtesy
Bread and butter
A Gentle Introduction - Starters
The Country Confidence
A composed terrine of corn fed chicken and Tamworth pork with pickled wild mushrooms and wye valley asparagus
A River’s Whisper
Cured river trout with embered beetroot, elderflower, smoked crème cheese, and braised fennel
The Cornish Secret
A rich Cornish crab soup with potted crab and tarragon
A Verdant Interlude
Pea and watercress soup with Isigny Sainte-Mère fromage blanc
The Main Affair
The Slow Seduction
Braised tamworth pork chop with garam masala lentils and chimichurri
A Cornish Encounter
Cornish Cod with anchovy sauce, broccoli purée, and purple sprouting stems
The Yard’s Indulgence
Herefordshire beef fillet with peppercorn sauce, English nduja terrine, and cabbage fondue—rich, unapologetic
A Delicate Proposition
Orkney hand dived Scallops pan fried with heritage curried carrot purée, Eric Roy carrots, and tarragon—light, but persuasive
Pasta and rice
The Garden Conspiracy
Spaghetti with pesto, lemon, and toasted pine nuts—simple, but not without intent
The Burrata Indulgence
Troffie with spinach, lemon, and La Latteria burrata—decadence, barely restrained
The Vegetable Reverie
Eggplant and coconut curry—softly spoken luxury
Quiet Accompaniments
Sauté spinach
Green salad
Fries with truffle mayo
Wye valley asparagus
Crispy potatoes
Fries
For Two, Preferably
The Grand Conspiracy
Westholme tomahawk (1.2kg), served with chimichurri—lavish, excessive, and entirely worth it
Desserts
Great Scotland Yard Chocolate Mousse
Our bespoke Valrhona chocolate mousse—rich, dark, and impeccably smooth. Finished with a delicate crumble for contrast, precise and considered.
Bread and Butter Pudding
Our signature interpretation, crafted from fresh viennoiserie. Slow-baked and generously soaked, served warm with classic crème anglaise—a timeless comfort with unmistakable London character.
Eton Mess
A Great Scotland Yard take on the British classic. Clouds of cream and crisp meringue, lifted by smoked strawberry compote—familiar, yet intriguingly unexpected.
Let us help.
If you have allergens or dietary restrictions, please let our staff know.