Paulo / Menu
What is on this week
Written each Tuesday and changed as the deliveries change. Prices include service; there is no cover charge.
To begin
Ember bread, cultured butter9
Baked in the coals, torn at the table.
Grilled oysters, burnt lemon18
Six, opened over the fire.
Charred leeks, walnut, aged sheep's cheese16
Cured trout, cucumber, dill oil19
Smoked almonds and olives7
From the coals
Rib for two, forty days96
Rested twenty minutes, carved in the room. Order at the start of service.
Whole sea bream, fennel, olive42
Lamb shoulder, mint, yoghurt38
Six hours over low embers.
Pork chop, apple, sage32
Celeriac in the coals, hazelnut26
The vegetarian centrepiece. Cooked whole, four hours.
Alongside
Hispi cabbage, brown butter, capers15
Potatoes in beef fat11
Bitter leaves, mustard dressing9
Grilled corn, chilli, lime10
Bread and butter, second basket4
Set table
Six courses for the whole table, 85 a head. Chosen the morning of your booking from whatever came in. Wine pairing 55.
After
Burnt honey tart12
Chocolate, olive oil, salt13
Cheese from the trolley17
Three, with quince and oat crackers.
Coffee and a madeleine6
Sunday lunch
Roast for the table34
Per person. Rib, potatoes, greens, gravy from the bones.
Children under ten16
Sunday set, three courses48
To drink
Thirty-odd bottles, mostly low intervention, mostly from growers we have met. Everything on the list is available by the glass on Sundays.
By the glass
Skin contact, Alentejo11
Chilled red, Loire12
Fino, half glass8
House vermouth, on ice9
Bottles
Vinho verde, low sulphur38
Douro red, five years56
Etna rosso64
Champagne, grower92
No alcohol
Fermented apple and thyme7
Smoked tea, cold6
Seville tonic, bitters7