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 being harvested early.

£5.50

FROM THE KITCHEN

We recommend 2 to 3 dishes per person.

Sourdough Bread & Butter

Sourdough bread with Normand crystal salt butter.

£5.75

Carlingford oyster (each)

Oyster from Ireland

£3.75

Gratinée Onion Soup

Cévennes Onions, Emmental, Chicken broth

£16

Barbecued Wild Mushrooms Tarts

black garlic

£10.5

Barbajuan (each)

stuffed with raclette, black trumpet mushroom, spinach

£7.5

Battered Devon Whitebait

tartare sauce

£14.5

Pollock Crudo

clementine vinaigrette, nduja oil

£18

Barbecued Leeks

Chanterelle fondue, vin jaune sabayon, herbs

£18.5

Poached Halibut

baked bisque rice, mussels

£28

Mount Grace Farm Braised Lamb Breast

cannellini beans, pistou

£25

Sweet Bread & Pheasant Vol-au-Vent

Madeira sauce, foie gras fat, fresh Lazio black truffle

£36

CHARCUTERIE

Truffle Jambon Blanc

Cooked ham with black truffles

£12

Beal's Farm Coppa

Coppa made in England from Mangalista (Hungarian pork breed), air dried for four months.

£11

Smoked Duck Breast

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

£13

Italian Speck

Cured and smoked pork from Sardinia.

£9.25

Goat Saucisson

Saucisson made from goat and porc meat. These sausages are known for their intense, slightly gamey, and aromatic goat flavour. It is produced in Rhône-Alpes French region.

£10

Girolles Saucisson

Giroles mushroom and pork dry sausage from Bourgogne-Franche-Comté region of France.

£10.5

Rosette de Lyon

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

£9.5

Brési

Smoked cured beef fillet from Jura in France. It is made from Montbéliarde cow is used to provide both the milk for the Comté and its filet for the Brési. It is cured for 3 weeks, alongside various spices (onion, bay leaf, thyme and juniper) and is then smoked for 3 weeks using resinous wood.

£11.75

Spianata Calabrese

It is a spicy soft and flat salame from Calabria region in Italy. It is made with free range pork meat blended with red pepper and local red chillies and it is matured for at least 45 days. It is quite spicy, strong to the palate, meaty and round.

£10.25

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 month

Comte 30-36 months, is matured during three years and has a smooth and buttery texture with crispy milk “crystals”. + £2 extra on board

£13

St Marcellin

St. Marcellin is a soft, creamy French cheese from the Rhône-Alpes region, made from raw cow's milk. It has a smooth, white rind and a mild, earthy, slightly tangy flavour.

£9.75

Fourme d'Ambert

Crumbly strong French blue cheese

£9.5

Munster au Cumin

Strong-smelling soft cow cheese with a subtle taste, complemented by the warm, aromatic flavour of cumin seeds throughout. It is made from milk from the Vosges, close to Alsace in France.

£11.5

Truffled Baron Bigod

Creamy, white bloomy-rind cheese. Brie like cheese made in Bungay, Suffolk and stuffed with Lazio black truffle in our kitchen.

£10

Black pepper Pecorino

Hard cheese aged from 60 to 120 days, made from raw sheep's milk with a black pepper corn. It taste creamy and spicy. It's an organic cheese coming from Sardinia.

£11

Valencay

Valençay is a cheese made in the Berry in central France. Valençay is made from raw goats-milk cheese. It has a blue-grey colour is made by the natural moulds and darkened with a dusting of charcoal. It has a fresh acidity and nutty taste.

£10

Smoked Westcombe

Westcombe Smoked Cheddar is an artisanal, unpasteurised cheese, aged for 15 months and cold-smoked over beechwood for 48 hours. It has a deep coffee and caramel notes into the rich, nutty cheddar. It offers an intense, authentic smoky depth.

£11.5

Marbré des Alpes

A French cheese inspired by Morbier, characterised by a layer of vegetable ash, a creamy interior, and a semi-firm, washed rind. Made from cow’s milk, it offers savoury, subtly fruity, and herbaceous flavours. Its name, meaning “marbled from the Alps,” reflects both the marbled effect created by the ash line and its mountainous origins in the Auvergne-Rhône-Alpes region of France.

£10

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

Maraschino cherries, chocolate crumble

£8

Custard & Rhubbarb Tart

£9.75

FULL WINE LIST - BOTTLES