Choose wisely.

Then steal a bite from someone else's plate.

Entrées

Hokkaido scallop crudo, olive oil, finger lime gf

Raw, sweet, coastal - with cold-pressed Leccino oil

24

Leek & potato vichyssoise, brown butter, chives v gf •

Served cool, finished at the table

19

Beef tartare, cured yolk, capers, rye •

Hand cut, aged 28 days

26

Grilled courgette, almond, basil, lemon vg gf

From the morning market

18

Line-caught snapper, kohlrabi, verjus gf

Lightly cured, fennel pollen

25

Sourdough, cultured butter, sea salt v

Baked at 4pm daily

9

Mains

Market fish, coastal herbs, verjus beurre blanc gf •

What came in best today

42

Dry-aged duck, beetroot, blackcurrant leaf gf

With its own jus

46

Pork chop, mustard greens, apple gf

Free-range, wood grilled

44

Celeriac, hazelnut, wild mushrooms vg gf

Roasted all afternoon

38

Lamb shoulder, white beans, rosemary gf

Shared, slow cooked

52

Handmade pappardelle, tomato, basil, pecorino v

Simple, late summer

39

Sides

Leaves, vinaigrette vg gf

12

Roast potatoes, rosemary salt vg gf

14

Charred carrots, cumin yoghurt v gf

13

Desserts

Chocolate tart, creme fraiche v

72% Valrhona

16

Olive oil cake, stone fruit, bay v

With cultured cream

15

Affogato, hazelnut biscotti v gf

14
Signature dish plated on handcrafted ceramics in warm evening light
Clementine smiling in a softly lit dining room

Meet Clementine

I started cooking because I liked feeding my friends. Not impressing them - feeding them. The best nights were always around a table that was a little too small, with a little too much food, and nowhere to be afterwards. Clementines is that table. We cook what we want to eat, we pour what we want to drink, and we try to make you feel like you belong here. Nothing pretentious. Just excellent ingredients, treated simply, with a lot of care. Come hungry. Stay late.

- Clementine