Crispy Middle White Pork belly on sage and parmesan polenta and pickled plums, with braised Ham hock, mange tout, pimientos de Padron and coriander salad
This is one of a selection of dishes past and present from the restaurant. Menus change
all the time: if you have a favourite, please check with the restaurant before your
visit to see if it's on the menu.
Photograph Jonathan Gregson