Lady of the Grapes
Covent Garden 

Green fleshy olives from the Valle del Belice area of South-Western Sicily. They have a distinct bright green colour due to the early harvesting.

Mignonette

Espelette, Cantabrian anchiovies, trout caviar

harissa mayo

Lardo di Colonnata, girolles

pickles, horseradish sauce

egg yolk

Homemade Brioche, sauce tartar

Dijon mustard vinaigrette, sauce Gribiche, croutons

beurre blanc, samphire, trout and herring caviar, mussels

wild mushrooms, Jus, Raclette, Jambon Blanc

Chanterelles Saucisson is a French dry-cured pork sausage made with chanterelle mushrooms. Firm and savoury, it combines rich pork with the delicate earthy, nutty and subtly fruity flavours of chanterelles.

Saucisson aux 3 Poivres is a traditional French dry-cured pork sausage seasoned with three varieties of pepper. Firm and savoury, it offers aromatic peppery notes with a gentle warmth and a rich, meaty finish.

Jambon Cuit au Torchon is a traditional French cooked ham that is wrapped in a cloth (a tea towel or muslin) and gently poached in an aromatic vegetable broth.

Ventricina Piccante is a traditional Italian cured pork salami from Abruzzo, made with coarsely chopped pork and seasoned with chilli, sweet paprika, and spices. Firm and rustic, it has a rich, savoury flavour with a distinctive spicy kick and a long, warming finish.

Sardinian Speck is a lightly smoked, dry-cured pork delicacy from Sardinia. Slowly aged, it has a tender texture with delicate smoky aromas, balanced by savoury, slightly sweet flavours and a long, elegant finish.

Coppa is a traditional Italian cured pork made from the neck and shoulder. Dry-cured and slowly aged, it has a delicate marbling that gives it a tender texture and a rich, savoury flavour with subtle notes of spice and sweetness.

Air-dried, salted and smoked beef made using premium cattle breeds from the Galician region. + £2 supplement on board

Bison Saucisson is a French-style dry-cured sausage made with bison meat. Lean and rich in flavour, it has a firm texture with deep, savoury notes and a delicate gamey character.

Any 3 cheese(s) or charcuterie(s) served with bread baguette, fruits and condiments.

Brillat-Savarin is a French triple-cream cheese made from cow’s milk. Soft, rich and exceptionally creamy, it has a delicate bloomy rind with buttery, milky flavours and subtle mushroom notes.

Brun de Noix is a French cow’s milk cheese with a distinctive rind washed in walnut liqueur. Semi-soft and creamy, it offers rich, nutty flavours with earthy notes and a delicate sweetness, finishing with a subtle hint of walnut.

Taleggio is a traditional Italian washed-rind cow’s milk cheese from Lombardy. Soft and creamy, it offers buttery, fruity flavours with earthy notes and a distinctive aromatic rind, finishing pleasantly tangy and savoury.

Tomme Brûlée is a Basque ewe’s milk cheese made from local breeds, including Basco-Béarnaise and Manech sheep. Matured until its rind develops, the surface is then carefully torched by Beillevaire, creating delicate smoky notes. Its smooth, supple paste has a rich, fruity flavour and an elegant finish.

Cantal is a traditional cow’s milk cheese from the Auvergne region of France. Firm and dense, it has a rich, buttery flavour with notes of hazelnuts, grass and gentle spice, becoming more robust and savoury with age.

This Comté is matured for 3 years and well known for its fruity and nutty flavour with a smooth/buttery texture and crispy milk “crystals”. + £2 supplement on board

It is a goat cheese made from raw goat's milk. It has a natural, thin, ashy and slightly wrinkled rind. It has a dense texture, and is ivory in colour

Gorgonzola Dolce is a creamy Italian blue cheese made from cow's milk. Soft and buttery, it offers delicate blue veining with mild earthy notes, balanced by a sweet, rich finish.

Any 3 cheese(s) or charcuterie(s) served with bread baguette, fruits and condiments.

physalis, almond bricelet