Brunch à la carte

Toasted bread, homemade butter with Madagascar bourbon vanilla and Dordogne honey from Laurent Beugnet

Caviar with homemade Madagascar bourbon vanilla butter (10 g tin)

Will Smoked Meat pastrami plate

Cheese

Smoked tofu cromesquis with herb mayonnaise

Cream of cauliflower soup, goat's milk emulsion, vinaigrette and walnut tuile, madras curry

Perfect egg, potato espuma with Pugliese truffle burrata, shimeji mushroom pickles, toast

Prawn tartare, nuoc mam, parsley and ginger coulis, tarama with dried ink, rice tuile, treviso

Porcini mushrooms a la plancha, pumpkin purée, bread crumble, shallot/red wine emulsion, chive oil

Duck breast, sweet potato purée with lime, raita sauce, chickpea tuile, mustard seed pickles

Tiramisu, marscapone espuma, coffee-hazelnut gel, hazelnut sponge cake

Pineapple marinated in Dordogne chestnut honey