Chef's Table
Sample Dinner Menu

£135

• Introduction

  This dish was first introduced as “NG7 2SA” which is our postcode! Turning the idea of the unorthodox location on its head and making it into something delicious plays a great initial start to your menu.

• Smoked eel from Louth

  apple/radish truffle veloute

• Roast Veal sweetbread

  peas/broad beans/mint hay Hollandaise

• Crispy potato

  caviar/samphire seaweed veloute

• Dry aged beef

  200 days plus “inspired by Anish Kapoor”

• Turnip

  dashi infused with bernaise flavours chilled pear/Bellota 5j

• "A plate of Lamb"

  loin/ragu/belly/kidney Spring 2019
• or

  Salmon "Loch duart"

  glazed pork condiments and pickles

• "The Crossover"

  tomato jammy dodger carrot “dib-dab” This dish was introduced to take you from savoury to sweet.

• Lenton Lane

  Inspired by the dessert rocky road.

• Chamomile

  honey/grains/pollen Manni olive oil

• "Conclusion"

  This dish was created after studying Freytag’s Pyramid and wanting to create drama to the final part of the meal as one would have in a play, or film, leaving the guest with an unexpected ending, in essence a plot twist!

A discretionary 12.5% gratuity will be added to your final bill

Chef's Table
Sample Lunch Menu

07 Course £95

10 Course £110

• Introduction *

  This dish was first introduced as “NG7 2SA” which is our postcode! Turning the idea of the unorthodox location on its head and making it into something delicious plays a great initial start to your menu.

• Smoked eel from Louth *

  apple/radish truffle veloute

• Roast Veal sweetbread *

  peas/broad beans/mint hay Hollandaise

• Crispy potato *

  caviar/samphire seaweed veloute

• Dry aged beef

  200 days plus “inspired by Anish Kapoor”

• Turnip

  dashi infused with bernaise flavours chilled pear/Bellota 5j

• "A plate of Lamb" *

  loin/ragu/belly/kidney Spring 2019
• or

  Salmon "Loch duart"

  glazed pork condiments and pickles

• "The Crossover"

  tomato jammy dodger carrot “dib-dab” This dish was introduced to take you from savoury to sweet.

• Lenton Lane *

  Inspired by the dessert rocky road.

• Perilla *

  coconut/cherry/lime

• "Conclusion" *

  This dish was created after studying Freytag’s Pyramid and wanting to create drama to the final part of the meal as one would have in a play, or film, leaving the guest with an unexpected ending, in essence a plot twist!

* denotes 7 course tasting menu

A discretionary 12.5% gratuity will be added to your final bill

Kitchen Bench
Sample Dinner Menu

£135

• Introduction

  This dish was first introduced as “NG7 2SA” which is our postcode! Turning the idea of the unorthodox location on its head and making it into something delicious plays a great initial start to your menu.

• Smoked eel

  apple/turnip/seaweed Manjimup truffle

• Glazed veal sweetbread

  celeriac/remoulade/thyme

• "From the embers"

  potato/kombu/caviar

• Chicken "muesli"

  Rsb 2008 In Situ 2018

• The Glasshouse

  taco/tagliatelle 2014 Vintage parmesan

• Brown Hare

  sweetcorn/kale/beets
• or

  Monkfish XO tempura

  lettuce wrap

• "The Crossover"

  tomato and thyme “jammy dodger” This dish was introduced to take you from savoury to sweet.

• Lenton Lane

  Inspired by the dessert rocky road.

• Chamomile

  honey/grains/pollen Manni olive oil

• "Conclusion"

  This dish was created after studying Freytag’s Pyramid and wanting to create drama to the final part of the meal as one would have in a play, or film, leaving the guest with an unexpected ending, in essence a plot twist!

A discretionary 12.5% gratuity will be added to your final bill

Kitchen Bench
Sample Lunch Menu

07 Course £95

10 Course £110

• Introduction *

  This dish was first introduced as “NG7 2SA” which is our postcode! Turning the idea of the unorthodox location on its head and making it into something delicious plays a great initial start to your menu.

• Scallop *

  Pied de Cochon lentils/red/green

• Veal sweetbreads *

  miso butter peas and mint

• "From the embers" *

  potato/kombu/caviar

• Beef/beets/tubers

• Pot roast turnip

  2013 vintage parmesan Glasshouse pesto

• Anjou pigeon *

  radicchio/prunes/olives

• "The Crossover"

  tomato jammy dodger carrot “dib-dab” This dish was introduced to take you from savoury to sweet.

• Lenton Lane *

  Inspired by the dessert rocky road.

• Rhubarb *

  custard/milk meringue

• "Conclusion" *

  This dish was created after studying Freytag’s Pyramid and wanting to create drama to the final part of the meal as one would have in a play, or film, leaving the guest with an unexpected ending, in essence a plot twist!

* denotes 7 course tasting menu

A discretionary 12.5% gratuity will be added to your final bill

Nucleus
Sample Dinner Menu

£135

• Introduction (n)

  “The five tastes”

• Smoked eel

  apple/turnip/seaweed Manjimup truffle

• "From the embers"

  potato/kombu/caviar

• Aged beef/oyster (leaf) (n)

• Tagliatelle of Kohlrabi

  Glasshouse pesto

• Brown Hare

  sweetcorn/kale/beets

• Truffl’d cheese on toast

• "The Crossover"

• Sweet Corn (n)

  popcorn/passion fruit/soy

• Chocolate biscuit (n)

  “Michel Bras” coffee 25yr old Balsamic

• Chamomile (n)

  honey/grains/pollen Manni olive oil

• "Conclusion"

(n) denotes dishes developed in Nucleus

A discretionary 12.5% gratuity will be added to your final bill

Nucleus
Sample Lunch Menu

£95

• Introduction (n)

  “The five tastes”

• Crab satay

  peanut brittle “jelly”

• Beef/beets/tubers (n)

• Tagliatelle of Kohlrabi

  Glasshouse pesto

• Mallard (shot by Sat)

  pear/parsnip/stilton

• "The Crossover"

• Chocolate (n)

  yoghurt/olive oil 25yr old Balsamic

• Blackberies (n)

  liquorice

• "Conclusion"

(n) denotes dishes developed in Nucleus

A discretionary 12.5% gratuity will be added to your final bill

Restaurant
Sample Tasting Menu August 2019

07 Course £105

10 Course £120

• 'Introduction' *

  The Five tastes sweet/salt/sour/bitter/umami introduction /ˌɪntrəˈdʌkʃ(ə)n/ noun noun: introduction 1. The action of introducing something.

• Smoked eel *

  apple/radish truffle veloute

• Veal sweetbread *

  stewed garden vegetables miso crème fraiche

• Steamed-fried potato

  Rossini caviar/samphire

• Mushroom 'tart' *

  cocoa/cepe

• 'Tagliatelle'

  Glasshouse pesto 2014 vintage parmesan

• Squab Pigeon 'Shawarma spices' *

  melon/feta/mint BBQ sauce
• or

  Monkfish 'Ratatouille'

  candied olives red wine sauce

• "The Crossover" *

  tomato and thyme “jammy dodger” carrot and almond sherbet ‘dib-dab’ This idea was introduced in 2007 to take you from the savoury courses to the sweet part of the menu.

• Chocolate 85%  *

  yoghurt/sea salt Manni olive oil The chocolate comes from the island of St Vincent in the Caribbean and is one of the 360+ plantations producing some of the best chocolate we have tasted.

• Honey from our own Bees July 2019 *

  parfait/grains/pollen/flowers

• 'Conclusion'  *

  The Five tastes sweet/salt/sour/bitter/umami This is to conclude your dining experience and making a complete loop to the Introduction in the theme of the five tastes. conclusion /kənˈkluːʒ(ə)n/ noun 1. The end or finish of an event, process, or text.

* denotes 7 course tasting menu

A discretionary 12.5% gratuity will be added to your final bill