Bistro Oxblood.

Sourdough from the oven at four. V

Anchovy, guindilla pepper and olive on a stick. GF

Soft egg, Dijon, chives. V GF

Onion jam, toasted brioche.

Cornichons, pickled shallot, toast.

Roast and raw beetroot, hazelnut, dill. V GF

Frites and béarnaise. Cooked medium rare unless you say. GF

Mussels, fennel, aioli on the side. GF

Choucroute, grain mustard, cider jus. GF

Puff pastry, leaf salad, mustard dressing. V

Beef dripping or sunflower, ask. VG GF

Soft leaves, shallot dressing. VG GF

Charred, brown butter, crumbs. V

Cream, garlic, nutmeg. V GF

Dark caramel, set this morning. V GF

Olive oil and sea salt. V GF

Quince paste, oatcakes. V

Apples, puff pastry, crème fraîche. V

Grenache and syrah from the Ardèche.

Plum, pepper, made for the bavette.

Salty, bright, made for the mussels.

Chenin blanc, fine bubbles.

Dry, bottle conditioned, 330ml.

Made here, no alcohol. VG