Kytchen Table

A Kyran Becker Restaurant

Menus

Our kitchen is guided by the calendar. We believe the best food is found right here, right now, which is why our menu is a direct reflection of the seasons. Our À La Carte Menu celebrates the freshest produce from local farms and trusted suppliers. For the full journey, choose our Signature Tasting Menu, a curated, multi-course experience showcasing the best seasonal ingredients of the week. Please be aware that, due to the hyper-seasonal nature of our ingredients, dishes are subject to change. All 14 major allergens are clearly identified on both menus to ensure you can dine safely and with confidence.

Signature Tasting Menu

  • Herb & Sourdough Cracker with Smoked Butter
    A thin, house-made savoury cracker served with a single quenelle of smoked, cultured butter.
    ( A: Cereals, Milk )
  • Beetroot Terrine Pavé
    A small, precisely layered square of roasted beetroot and fresh goat's cheese, compressed and served chilled with a balsamic reduction.
    ( A: Milk, Sulphites )
  • Black Garlic & Mushroom Velouté
    A warm, intense velouté featuring forest mushrooms and a depth of black garlic, finished with hazelnut oil.
    ( A: Celery, Milk, Nuts )
  • Hake & Samphire Bonbon
    A crisp, breaded bonbon filled with flaky Hake fish and buttered samphire, served over a saffron aioli.
    ( A: Cereals, Eggs, Fish, Milk )
  • Rosemary-Crusted Lamb Fillet
    A precisely portioned, pan-seared fillet of lamb, coated in rosemary and served with a celeriac gratin and red wine jus.
    ( A: Celery, Milk, Sulphites )
  • Pear & Ginger Fizz
    A refreshing, sparkling granita combining pear and ginger, topped with a candied walnut shard.
    ( A: Nuts )
  • Dark Chocolate & Peanut Butter Delice
    A dense, layered chocolate and peanut ganache set on a chocolate crumb base.
    ( A: Cereals, Milk, Peanuts, Soya )

À La Carte

  • Beetroot & Goat's Cheese Terrine
    Layers of earthy roasted beetroot and creamy goat's cheese, with candied walnuts, watercress, and a delicate balsamic glaze.
    (A: Milk, Nuts, Sulphites )
  • Celeriac & Apple Soup
    Velvety celeriac soup with a hint of crisp apple, finished with toasted hazelnuts and a swirl of sage oil.
    (A: Celery, Milk, Nuts )
  • Charred Pepper & Almond Dip
    Smoky, slow-roasted red peppers blended with toasted almonds and fresh basil. Served with crisp, house-made flatbread brushed with herb oil.
    (A: Cereals, Nuts )
  • Focaccia from Our Hearth
    Warm, house-baked focaccia with rosemary and sea salt, served with whipped cultured butter and our own green olive oil.
    (A: Cereals, Milk )
  • Smoked Trout Pâté
    Lightly smoked local trout blended into a delicate pâté, served with pickled cucumber, horseradish crème fraîche, and grilled sourdough
    (A: Cereals, Fish, Milk )
  • Forest Mushroom & Pearl Barley Risotto
    A comforting, creamy risotto featuring seasonal wild mushrooms, leeks, aged Parmesan, and fresh thyme, finished with truffle essence.
    (A: Celery, Cereals, Milk )
  • Heritage Pork Loin
    Succulent pan-roasted heritage pork loin, served with smoked applewood mash, caramelised apple, and a cider-mustard sauce.
    (A: Milk, Mustard, Sulphites )
  • Pan-Seared Market Fish
    Sustainable catch of the day with saffron-infused crushed new potatoes, buttered samphire, and a vibrant lemon-chive beurre blanc.
    (A: Fish, Milk )
  • Roasted Duck Breast with Cherry
    Perfectly pink roasted duck breast with confit leg bonbon, parsnip purée, wilted cavolo nero, and a sour cherry reduction.
    (A: Celery, Milk, Sulphites )
  • Slow-Cooked Herdwick Lamb Shoulder
    Tender, slow-braised lamb shoulder from a nearby farm, served with creamy potato dauphinoise, braised red cabbage, and a rich rosemary jus.
    (A: Celery, Milk, Sulphites )
  • Spiced Butternut Squash & Chickpea Tagine
    A warming, slow-simmered tagine featuring cubed butternut squash, chickpeas, dried apricot, and preserved lemon. Served with fluffy coriander couscous and a dollop of cooling vegan crème fraîche.
    (A: Cereals )
  • Roasted Root Vegetables with Honey & Thyme
    A colourful medley of heritage root vegetables (such as carrots, parsnips, and beetroot) roasted until tender and caramelised. Glazed with a touch of local honey and aromatic fresh thyme.
  • Seasonal Greens with Lemon & Garlic Butter
    A vibrant selection of the freshest seasonal greens, lightly blanched and tossed in rich, melted butter infused with fragrant garlic and bright lemon zest. A simple, perfectly executed classic.
    (A: Milk )
  • Sesame-Glazed Tenderstem Broccoli
    Tenderstem broccoli spears, flash-steamed and sautéed, then finished with a rich sesame and soy glaze, scattered with toasted sesame seeds and a pinch of chilli flakes.
    (A: Sesame, Soya )
  • Truffled Mac & Cheese with Crispy Pancetta
    Our indulgent take on a comfort classic. Macaroni pasta is baked in a creamy, three-cheese sauce, heightened with luxurious truffle essence. Finished with a crisp, golden crust and shards of salty crispy pancetta.
    (A: Cereals, Milk, Mustard )
  • Dark Cherry & Coconut Pavlova
    A crisp, chewy meringue made from aquafaba, topped with a tart dark cherry compote and a swirl of whipped coconut cream, finished with toasted coconut flakes.
  • Dark Chocolate & Salted Caramel Tart
    Rich, decadent dark chocolate ganache in a crisp pastry shell, with a gooey salted caramel centre and a scoop of pistachio ice cream.
    (A: Cereals, Eggs, Milk, Nuts, Soya )
  • Pear & Ginger Pudding
    Steamed pear and ginger sponge, warm and comforting, with butterscotch sauce and a scoop of crème fraîche sorbet.
    (A: Cereals, Eggs, Milk )
  • Selection of Local Artisan Cheeses
    A curated board of three regional cheeses, served with quince paste, house-made chutneys, and oat biscuits.
    (A: Cereals, Milk, Sulphites )
  • Warm Apple & Blackberry Crumble
    Classic crumble with locally sourced apples and blackberries, topped with a buttery oat crust, served with vanilla bean custard or homemade clotted cream ice cream.
    (A: Cereals, Milk )