Seasonal Collection
Our Menu
Our menu reflects the current season. Dishes may vary based on availability and the finest produce of the day.
Heritage Beet
Roasted golden and candy beet, whipped goat cheese, walnut crumble, aged balsamic, micro sorrel
Garden & Sea
Hand-dived Orkney scallops, pea purée, crispy pancetta lardons, pea shoots, lemon butter
Foie Gras Parfait
Pressed foie gras, toasted brioche, Sauternes gel, Granny Smith apple, hazelnut dressing
Smoked Salmon Crudo
Scottish smoked salmon, cucumber water, dill oil, caviar pearls, crème fraîche
Truffle Arancini
Black truffle and Parmesan risotto balls, saffron aioli, micro herbs
Beef Tartare
Hand-chopped Hereford fillet, cornichons, capers, egg yolk, toasted sourdough
Ember-Kissed Wagyu
A5 Wagyu rump, truffle butter, roasted bone marrow jus, heritage potato fondant, wilted spinach
Slow Lamb Shoulder
18-hour braised Welsh lamb, smoked aubergine purée, pomegranate reduction, harissa couscous
Cornish Turbot
Pan-roasted turbot, champagne beurre blanc, samphire, jersey royals, caviar
Duck Confit Royale
Slow-cooked duck leg, cherry and port sauce, celeriac dauphinoise, watercress
Wild Mushroom Risotto
Carnaroli rice, seasonal wild mushrooms, aged Parmesan, white truffle oil, chives
Venison Loin
Scottish red deer, blackberry jus, game chips, roasted beetroot, juniper butter
Chef's Tasting Menu
Seven bespoke courses celebrating the season — Chef Elara's personal expression of RusticFork. Available with optional wine pairing.
The Table d'Hôte
Three-course set menu — a curated selection of our finest seasonal dishes. Available Tuesday through Friday lunch.
Private Chef's Table
An exclusive eight-seat experience at the pass — watch Chef Elara and her team at work while enjoying custom courses.
Dark Forest
Valrhona 70% chocolate délice, cherry compote, vanilla Chantilly, smoked almond praline, micro mint
Golden Citrus Tart
Meyer lemon curd, torched Italian meringue, candied citrus peel, gold leaf, bergamot sorbet
Rum Baba
Warm saffron baba, Havana rum syrup, whipped clotted cream, seasonal berries
Cheese Board
Selection of six British cheeses, house-made quince paste, honey, seeded crackers, grapes
Sommelier Wine Pairing
Curated pairings selected by Head Sommelier Léa Aubert to complement each course of the tasting menu
Signature Cocktails
Bespoke cocktails crafted with house-infused spirits and seasonal botanicals. Alcohol-free versions available.
Artisan Coffee Programme
Single-origin espresso, filter, and cold brew. Paired with house-made petit fours to close the evening.
Herbal Tisanes
House-grown herb tisanes — chamomile, lemon verbena, peppermint, and seasonal blends
Menus are crafted fresh each week based on seasonal availability. For dietary requirements, allergen information, or to discuss the tasting menu, please contact us.
Enquire & Reserve