Our menu, created by new Head Chef Robin Gill, relies on using the highest quality and seasonal produce. Robin's experience draws on over ten years spent in Michelin rated restaurants around Europe and he has used this wealth of knowledge to bring contemporary French to Restaurant Sauterelle. His menu focuses on clean incisive flavours and simplistic presentation.

Our full à la carte menu is available to download, although as Sauterelle relies on only the best seasonal produce, it changes frequently.

This selection is intended as an indication only.

Starters

	12.00
Seared diver caught scallop, smoked white onion, Alsace bacon, lemon dressing

	14.00
Ballotine of foie gras, orange jam, spiced bread, hazelnuts

	13.00
Scottish langoustine and suckling pig belly, pickled vegetables, toasted cauliflower purée

Main Course

	20.00
Suckling pig three cuts, kohlrabi, spiced plum purée

	21.00
Poached Atlantic halibut, fried artichoke, vanilla lime cucumber, fennel rissoto, lemon verbena

	21.50
Anjou squab pigeon, braised chard, haricot blanc, seared foie gras

Desserts

	7.00
Poached fig, vanilla cinnamon rice pudding, honey wafer

	7.00
Deconstructed white chocolate and pistachio cheesecake, white peaches

	7.00
Mango and coriander salad, spiced mango mousse, sesame tuile, coconut ice cream