Morning-baked brioche, softly scrambled eggs finished with a spoon of Osetra, chive crème fraîche.
Two made-to-order blinis, Imperial Beluga, soured cream and a whisper of shallot.
Osetra, Baeri and trout roe served in threes — the house way to begin lunch.
House-cured salmon, Osetra gold reserve, rye from the morning bake and caper butter.
Whatever Chef Margaux is opening that day — a 50g tin, blinis, butter and a glass of house champagne.
Golden waffle, whipped crème fraîche, Baeri caviar and wild dill — breakfast, done properly.
Aged eighteen months in-house, served on mother-of-pearl with blini and champagne pairings.
Oscietra Royal, two blinis and a poured flight of three champagne house pairings.
Hampshire trout roe, crisp potato blini, dill oil and soured cream — bright and moreish.
Native lobster, brandy cream, Baeri pearl and a burnt-lemon crumb — the dinner signature.
Three-egg omelette, Osetra Royal, fines herbes and a side of toasted brioche.
Our rarest tin: large-grained Beluga matured twenty-two months, served with gold-leaf blini.
Smoked duck breast, Baeri pearl, pickled cherry and rye crisps — savoury, silky, clean.
Osetra gold reserve, edible gold leaf, blini and a small pour of iced vodka — for the occasion.
Baeri over orange-blossom honey parfait, rye tuile and a final pour of champagne.
£85
£120
£18