Yorkshire fillet of beef with beef tea, pepper sauce and fries. 28.90
East coast Stonebass, curry, brown shrimps, vadouvan parsnip crisps and pickled shallots. 22.00
Lamb kleftico:- slow cooked leg of lamb in a paper parcel with garlic lemon, oregano and rosemary with Greek tomato butter beans. 22.00
Salt baked celeriac hash browns with roast mushroom stuffed with and wilted spinach and creamy feta, balsamic roasted onions and tomato fennel fondue, horseradish dressed lambs lettuce. 17.90
Ginger and lemon baked chicken breast melted white onions with Gordal olives stuffed with blood orange and smoked almonds, pancetta and goats cheese croquette, fig molasses. 21.00
Grilled hake with prawn, lemon, coriander and gruyere gratin with tomato fondue and pomme Anna. 23.90
Cannon of pork fillet wrapped in Serrano ham with white onion puree, spiced plums, confit of belly pork and crackling. 22.00
Hibiscus salted blistered Padron peppers4.00
Gimbals legendary chopped salad. 4.00
The menus are inspired by the seasons and the good fortune of what our British countryside and wondrous seas have to offer.
We use these elements to create our menus on that day, fresh and wild.
Please let a member of staff aware of any allergies