Starters

• 6.75 Brocolli & hedgerow garlic soup

• 9.00 Endive, pear & gorgonzola salad

  with candied hazelnuts

• 9.75 Heritage beetroot salad

  creamed goat's cheese & truffled honey walnuts

• 10.25 Deep fried lamb's sweetbreads

  ravigote sauce & watercress

• 12.50 Whitfield Estate partridge on toast

  with quail's egg & grain mustard

• 16.50 / 25.75 Scallops in the half shell

  with chilli & coriander

• 10.50 Atlantic prawn salad

  with fennel & avocado

• 12.25 Fragrant duck salad

  with pomelo & spiced cashews

• 12.75 Squid tempura

  with green chilli & yuzu mayonnaise

• 11.50 Char-grilled squid

  with chorizo, chickpea & sumac

• 17.50 Dressed Dorset crab 

  with celeriac & watercress

• 12.50/18.75 Wild mushroom risotto

  with pecorino

• 10.75 / 16.25 Mozzarella & artichoke tortelloni

  withbarba di fratte

• 10.50 / 19.75 Steak tartare

• 16.25/ 24.25 Spiced tiger prawns

  lime & mango salsa

Heritage Cocktail List

• 9.50 Martinez

  Beefeater, Carpano Antica, maraschino, bitters

  Menu Info
  Invented by Jerry Thomas, California, 1880s

• 9.50 Manhattan

  Sazerac Rye, Carpano Antica, bitters

  Menu Info
  Origin unknown, invented in 1880s

• 8.75 Bloody Mary

  Stolichnaya, tomato juice, spices

  Menu Info
  Invented by Fernand Petiot, Harry's NY Bar, Paris, 1920s

• 9.50 Hemingway Daiquiri

  Havana Especial, pink grapefruit, maraschino, lime juice

  Menu Info
  Invented by Constantino Ribalaigua, El Floridita, Cuba, 1930s

• 9.50 Bellini

  Prosecco, peach puree

  Menu Info
  Invented by Giuseppe Cipriani, Harry's Bar, Venice, 1930s

• 8.75 Bramble

  Beefeater, crème de mûre, lemon juice, sugar

  Menu Info
  Invented by Dick Bradsell, Fred's Club, London, 1980s

• 9.00 Tommy's Margarita

  Tapatio Blanco, agave nectar, lime juice

  Menu Info
  Invented by Julio Bermejo, Tommy's, San Francisco, 1990s

• 12.50 Twinkle

  Gaston Chiquet NV, Stolichnaya, elderflower

  Menu Info
  Invented by Tony Conigliaro, The Lonsdale, London, 2002

• 9.00 St James's

  Stolichnaya, Cointreau, Earl Grey syrup, basil leaf

  Menu Info
  invented by Matteo Bosco, Le Caprice, London, June 2011

Main Courses

• 15.75 Chicken alla Milanese

  with parsley, lemon and garlic

• 16.00 Caprice burger

  with club sauce, dill pickle & pommes allumettes

• 16.25 Salmon fishcake

  with buttered spinach and sorrel sauce

• 17.50 Deep-fried fish

  with minted pea puree, chips and tartare sauce

• 22.00 Pot-roast guinea fowl

  foie gras stuffing, prunes & armagnac

• 22.50 Pan-fried slip soles

  with spiced shrimp butter

• 21.50 Veal kidneys

  cauliflower mash, caramelized onions & black cabbage

• 23.50 Fillet of cod

  with crab risotto & wilted sea greens

• 23.00 Black Mount venison

  with bashed neeps & haggis

• 18.75 Confit duck

  with celeriac dauphinoise & sour cherry sauce

• 19.75 Organic sea trout

  with braised endive & blood orange

• 26.50 Thai-baked sea bass

  with fragrant rice

• 34.50 Bannockburn rib eye

  with pommes allumettes & bearnaise sauce

• Our fish are responsibly caught from sustainable sources

Desserts

• 10.75 Cropwell Bishop Stilton

  with port jelly & fruit cake

• 7.00 Rhubarb Bakewell tart

  with clotted cream

• 7.00 Alphonso mango & lime panna cotta

• 7.50 Baked vanilla cheesecake

  with golden plums

• 7.50 Bramley apple and blackberry pie

  with custard

• 9.50 Baked Alaska

  with griotte cherries

• 8.50 Wild Bolivian chocolate pudding souffle

  with praline

• 7.00 Blood orange jelly

  with ripple ice cream

• 10.75 Cheeseboard

  Crozier Blue, Montgommery Cheddar, St Eadburgha

• 7.50 Honeycomb ice cream

  with hot chocolate sauce

• 6.50 Ice cream

  brownie, butterscotch, cherry yoghurt

• 6.50 Sorbets

  pear, blackberry, passion fruit

Weekly Specials

• 7.75 Cornish red mullet soup

  with saffron mayonnaise

• 12.50 / 18.75 Rigatoni

  with wild rabbit ragu

• 8.50 Grilled sardines

  with spiced quinoa & preserved lemon

• 26.50 Seared fillets of John Dory

  with wilted sea greens & surf clams

• 18.50 Great Garnett pork

  carrot mash, caramelised apples & calvados

• 19.75 Braised beef short rib

  with winter vegetables & roasted bone marrow

• 22.50 Roast sirloin beef

  with Yorkshire pudding

• 7.25 Steamed chocolate sponge

  with Seville marmalade

• 7.75 Tropical fruit plate

  with guava sorbet

Sunday Brunch

• 14.00 Pitcher of Virgin Mary (for 4)

• 42.00 Pitcher of Bloody Mary (for 6)

• 55.00 Pitcher of Buck's Fizz (for 8)

• 4.75 Bagel, homemade preserves and cream cheese

• 9.75 Bagel, smoked salmon and cream cheese

• 15.50 Caesar salad

  with char-grilled chicken

• 22.50 Roast rib of beef

  with Yorkshire pudding

Afternoon Menu

• 10.75 Cheeseboard

  Kirkham's Lancashire, Dorstone, Beauvale

• 12.50 Rigatoni

  with wild rabbit ragu

• 6.00 Cheltenham beets, goat's cheese, ruby leaves & honey

• 8.00 Griddled sardines

  with spiced quinoa & preserved lemon

• 8.00 Squid tempura

  with wasabi mayonnaise

• 8.50 Haddock goujons

  with tartar sauce

• 9.00 Caprice burger

  with club sauce

• 10.50 Steak tartare

• 4.00 Medium cut chips/allumettes

Vegetarian

• 6.75 Broccoli & hedgerow garlic soup

• 7.50 Pomelo & green mango salad

  with Thai herbs & cashews

• 9.00 Endive, pear & Gorgonzola salad

  with candied hazelnuts

• 9.50 Cheltenham beets

  with caprissima goat's cheese ruby leaves & honey

• 9.00 / 12.75 Linguine pomodoro

• 6.75 / 13.25 Eggs Florentine

  with fried hash browns

• 10.50 / 15.75 Butternut squash tortelloni

  with pumpkin pesto

• 12.50 / 18.75 Woodland mushroom risotto

Set Menu

2 courses - £21.75 / 3 courses - £26.25
Available weekday lunches | every day 5.30pm - 7pm and 10.15pm - midnight 

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Broccoli & hedgrow garlic soup

Chickpea & chorizo salad

Heritage beetroot salad
with creamed goat's cheese

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Salmon fishcake
with wilted spinach & sorrel sauce

Grilled chicken breast
with roasted squash & wilted treviso

Wild mushroom risotto
with pecorino

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Honeycomb ice cream
with hot chocolate sauce

Blackberry & apple pie

Montgomery Cheddar
with quince jam & biscuits
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Includes cover charge. A discretionary service charge of 12.5% will be added to your bill