FOOD | ladyofthegrapes

All are food is homemade, seasonal, with carefully selected ingredients from artisan and farmer respecting the environment. Our kitchen team is composed by Head Chef, Matyas Plzak; Sous Chef, Magdalena Kowalow.

From The Bar

Pecorino & Truffle Mixed Nuts

£5.5

Smoked Almonds

£5.5

Nocellara Olives

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

£5.50

FROM THE KITCHEN

We recommend 2 to 3 dishes per person.

Sourdough Bread & Butter

Sourdough bread with Normandy crystal salted butter.

£5.75

Carlingford oyster (each)

Oyster from Carlingford, Ireland

£3.95

Brandade Croquettes

Crème fraîche, rout roe

£7

Mimolette Gougères

Mornay sauce with 12-month aged Mimolette

£8.5

Seasonal Terrine

Gloucester pork, morels, Lardo di Colonnata

£16

Asparagus Marinière

clams, mussels, herbs

£19.5

Smoked Eel Tartelettes

Eel jelly and horseradish cream

£12

Pollock Crudo

clementine vinaigrette, nduja oil

£18

Jambon Noir de Bigorre 24 month

£25

Mount Grace Farm Braised Lamb Breast

cannellini beans, pistou

£27

Poached Trout

herbs velouté, wild garlic, jersey potatoes

£26

Barbecued Hereford Beef Rump

black pepper sauce, morels

£29

Confit Sladesdown Farm Duck Leg

Le Puy lentils ragout , Morteau sausage

£33

CHARCUTERIE

Truffled Jambon Blanc

Cooked ham with black truffles

£12

Smoked Duck Breast

Cured and smoked duck breast from France. + £2 supplement on board

£13.5

Italian Speck

Cured and smoked pork from Sardinia.

£9.75

Goat Saucisson

Saucisson made from goat and pork meat. This saucisson is well known for its intense, slightly gamey, and aromatic goat flavour. It is produced in Rhône-Alpes, France.

£10

Espelette pepper saucisson

Pure pork dried sausage with piment d'Espelette, a mild pepper from the French Basque County.

£10.25

Rosette de Lyon

A traditional dry saucisson made entirely from pork, originating from Lyon, France. This very large, rustic saucisson is carefully netted and aged for 4 months to develop its rich flavour and soft texture.

£9.5

Lonzo

It is made from a lean pork filet, cured and slightly smoked. Usually from Corsica, but here comes from Savoie, France.

£11.75

Magatello Bresaola

Magatello Bresaola is a lean, tender air-dried beef made from a eye-round cut, taken from the rear leg of the animal. It is cured for 21 to 35 days. It has a delicate flavour with subtle, slightly sweet notes.

£12

SELECTION OF CHEESE AND/OR CHARCUTERIE

Any 3 Charcuterie(s) or Cheese(s) served with bread baguette, fruits and condiments

£28.50

CHEESE

Comté 30 months

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

£13

Black Pepper Pecorino

A hard cheese aged for 60 to 120 days, made from raw sheep's milk with black pepper corns. It tastes creamy and spicy. It's an organic cheese coming from Sardinia, Italy.

£11.50

Valencay

Valençay is made in Berry, Loire, France. It is made from raw goat milk. Its blue-grey coloured rind is made by the natural moulds and darkened by dusting of charcoal. It has a fresh acidity and nutty taste.

£10

Sanglée des Couardis

Made from unpasteurised cow’s milk in Switzerland, this soft cheese has a lightly tangy taste at first, it develops into a rich, complex flavour on the palate. It is hand-washed over four weeks and matured on spruce wood, giving it distinctive depth and character.

£11.5

Wild Garlic La Bouse

A unique, seasonal soft cheese that combines the rich creaminess of added cream with the aromatic flavour of Swiss wild garlic. Made from the finest unpasteurised, silage-free cow's milk, this cheese brings together tradition and nature in every bite. It is a true reflection of its origins in the picturesque village of Zäziwil, located in the heart of Emmental, Switzerland. It’s a perfect example of artisanal craftsmanship, offering a fresh, flavourful experience that’s only available at certain times of the year.

£11

Marbré des Alpes

A French cheese made from cow milk, inspired by Morbier, characterised by a layer of vegetable ash, a creamy interior, and a semi-firm, washed rind. It has savoury, subtly fruity, and herbaceous flavours. The name means “marbled from the Alps,” reflects both the marbled effect created by the ash line and its mountain origin in the Auvergne-Rhône-Alpes, France.

£10

Tomme de Chèvre

This har cheese is a pure goat cheese milk from Pyrenées in France.

£10.75

Blue Tit

Creamy and delicate blue cheese from Switzerland. It is made from raw cow milk.

£10.5

SELECTION OF CHEESE AND/OR CHARCUTERIE

Any 3 Cheese(s) or Charcuterie(s) served with bread baguette, fruits and condiments

£28.50

DESSERT

Homemade Pistachio Ice Cream