The Lecture Room & Library at sketch Menu & Prices — London

Shellfish mariniere with leek & a hint of Dijon mustard, Duck foie gras Chantilly, Confit red bell peppers, Nasturtium leaf ice cream

A thick slice of native lobster tail coated in carrot reduction with lemon, Condiments: Borlotti beans, Smoked aubergine, Green strawberry, Courgette, Lettuce stuffed with claw meat, Fromage blanc, Mint, Sweet corn

Tomato foam emulsified with olive oil, Petit Lucques tapenade with pistachio, Dried tomato leaf with oregano

Grilled spinach leaves, Pan fried with chickpea flour, Montgomery cheddar mousse with pink pepper, Clarified consommé with tarragon

Japanese rice, Oscietra caviar, Vodka pearls, Smoked eel sauce infused with pinecones

Wild seabass fillet cooked in Demi-Sel butter & wrapped in a cabbage leaf, Squid with Cantabrian anchovy, Tomatillo, Scallion with chorizo

Bresse chicken rubbed with aromatics and roasted on the crown, The fillet is sliced & served with Perrier-Jouët Brut « Sauce Ivoire », Summer leaves fondue, Fresh almonds, Apricot coulis, Confit thigh, Potato crystalline, Sorrel with raspberry

2022 Priorat Rosat Gratallops, Vi de Vila, Clos Mogador, Catalonia, Spain, 2023 Pinot Bianco, Riserva Vorberg, Cantina Terlano, Alto Adige, Italy, 2023 Bandol Rosé, Ch Pradeaux, Provence, France, 2023 Maranges, La Fussière, Nicolas Perrault, Burgundy: Côte d'Or, France, 2023 Xarello, Vinya del Coll, Vincent Pastorello and Pepe Raventós, Catalonia, Spain, 2019 Côtes de Nuits-Villages, Les Vaucrains, Antoine Petitprez, Burgundy: Côte d'Or, France, 2014 Jurançon, Marrote, Domaine Guirardel, South West, France. Wines are served as a 75ml serving

2009 Xinomavro, Blanc de Rosé, Cuvée R, Thymiopoulos, Naoussa, Macedonia, Greece, 2020 Petit Chablis, Domaine François Raveneau, Burgundy: Chablis, France, 2022 Côtes de Provence, Garrus, Ch d'Esclans, Provence, France, 2023 Vougeot, Clos Blanc de Vougeot, Domaine de la Vougeraie, Burgundy: Côte d'Or, France, 2021 Assyrtico, Ftelos Single Vineyard, Artemis Karamolegos, Santorini, Greece, 2018 Pommard, Les Rugiens-Bas, Michel Gaunoux, Burgundy: Côte d'Or, France, 1976 Vouvray, Moelleux, Le Haut-Lieu, Or, Huët, Loire Valley: Touraine, France. Wines are served as a 75ml serving

Vesuvio tomato compote, Raspberries, Artichokes

Duck foie gras biscuit, Torrefied hazelnut, Shavings of Australian black truffle

Black lime paste, Sour cream with Génépi

Fresh herbs, Forest infusion

Borlotti beans paste with green curry

Oyster « Gaya », Sardine rillette, Frozen banana, Ginger, Portland crab stuffed lettuce, Yuzu mayonnaise, Dorset cockles with green asparagus & tomato water jelly with tarragon, Almond clams cooked with lemon thyme, Roscoff onion compote, Razor clams grilled & rolled in dill, Pickled cauliflower with turmeric, King fish tartare, Vintage soy sauce, Amaranth, Rocket leaves, Oyster ice cream sprinkled with plankton powder, Cucumber gel, Crab bisque, St. Austell mussel, Dijon mustard Chantilly, Crunchy oyster, Pickled shallots. Wine Pairing: 2023 Cinque Terre, Terenzuola, Liguria, Italy. Special Treat Wine Pairing: 2021 Assyrtico, Ftelos Single Vineyard, Artemis Karamolegos, Santorini, Greece

The tail seared in « Beurre Noisette » & flambé with peaty whisky, Apricot coulis, Leek, Fresh almonds, Bisque perfumed with fresh coriander, Zam-Zam, Tempura, Green shiso leaves, Seaweed caramel, Poached in Perrier-Jouët Brut Champagne, Spicy mayonnaise with chervil, Flattened & confit in olive oil, Grapefruit gel, Pink pepper « Opaline ». Wine Pairing: 2023 Pinot Bianco, Riserva Vorberg, Cantina Terlano, Alto Adige, Italy. Special Treat Wine Pairing: 2018 Nuits-St Georges 1er Cru, Clos des Porrets-St Georges, Henri Gouges, Burgundy: Côte d'Or, France

Marinated in cocoa powder then gently roasted with aromatics, The breast is thinly sliced & glazed with Cassis bigarade sauce, Grilled peach, Trombetta courgette, Duck foie gras, Salt-baked beetroot, Rosehip marmalade, The thigh confit & rolled in barbecue sauce, Sorrel purée, Cherry juice emulsified with hazelnut oil, Red sorbet. Wine Pairing: 2015 Hautes Côtes de Nuits, Les Beaux Monts Lussots, Vincent Legou, Burgundy: Côte d'Or, France. Special Treat Wine Pairing: 2021 St Joseph, Gonon, Northern Rhône Valley, France

Rack of veal rubbed with nigella & carvi seeds, Cooked in a cocotte & deglazed with Absinthe, Butterhead lettuce, Spelt « Cuisine », Preserved lemon, Sweetbread raviolo rolled in veal jus perfumed with Angostura, Raisins, Confit shallot, Kidney Rognonade, Dried kale, Pressed calf's head, Rocket leaves, Pine nuts, Black olive juice. Wine Pairing: 2020 Rosso di Montalcino, Poggio di Sotto, Tuscany, Italy. Special Treat Wine Pairing: L.20.17 Ch Palmer, Historical XIXth Century Wine, Margaux, Bordeaux: Left Bank, France