Contemporary French Gastronomy

Slow-caramelised Roscoff onions simmered in aged beef consommé, finished under toasted sourdough with mature Comté cheese crust.

Rustic country terrine accented with thyme, green peppercorns, cornichons, spiced plum chutney, and warm brioche batons.

Crisp feuilletée pastry loaded with pan-seared girolles, black trumpet mushrooms, shallot purée, and delicate baby chervil.

Warm crusted Sainte-Maure de Touraine goat’s cheese resting on bitter watercress, toasted walnuts, and aged lavender honey dressing.

Silken wild mushroom velouté, finished tableside with hazelnut foam and freshly planed black autumn truffle.

Gentle purée of seasonal Somerset root vegetables, clarified herb oil, toasted pumpkin seed crunch, and crème fraîche.

Prime grass-fed British beef braised unhurriedly for fourteen hours with pearl onions, smoked pancetta lardoons, and button cèpes.

Slow-rendered Gressingham duck leg with shatteringly crisp skin, resting upon braised Puy lentils, wilted Swiss chard, and orange glaze.

Corn-fed chicken breast roasted on the bone with tarragon butter crust, sweet glazed parsnips, and light Madeira jus.

Layered courgette, aubergine, and sweet Isle of Wight tomatoes stewed gently in cold-pressed olive oil, paired with crisp chickpea panisse.

Thinly mandolined King Edward potatoes baked slowly in double cream infused with garlic and fresh nutmeg.

Tender French fine beans and young garden peas tossed gently with browned nutty butter and flaked almonds.

Baby Charlotte potatoes roasted crisp with fresh garden rosemary sprigs, sea salt crystals, and confit garlic oil.

Velvety baked custard enriched with real Madagascar vanilla bean seeds beneath a fragile sheet of caramelised sugar.

Upside-down caramelised Cox apples slowly baked on golden puff pastry, complemented by a quenelle of Isigny crème fraîche.

Warm 70% dark Guanaja chocolate cake with a molten centre, paired with house-churned Tahitian vanilla bean ice cream.

Triple layers of caramelised inverted puff pastry filled with light vanilla diplomat cream and roasted hazelnut praline.

Single-origin beans roasted for Quendari Vesselle by artisan roasters; extracted as espresso, flat white, or French press service.

Whole-leaf loose teas comprising fragrant Bergamot Earl Grey, gentle Chamomile Blossom, or freshly steeped garden mint leaves.

Hand-pressed Sicilian lemon and bergamot cordial infused with garden rosemary and charged with British sparkling mineral water.

Selected bottled pure British and continental spring waters, available still or gently sparkling (750ml).