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Spring 9 Course

Bread and goats' butter

Taste of cheese and pineapple - cheese and pineapple - emotions of "soixante-dix"

Poached duck egg yolk - cauliflower - black pudding - bacon - birch syrup

Beetroot mousse - horseradish crumble - salted beetroot

Orkney scallop - mussel chowder - dill - potato cooked in beurre noisette

Monkfish masala GBM 2009

Roast loin of veal - butter confit tomato - green asparagus - scorched squid - shallot puree

Mango and passionfruit - lime gel - spring flowers - white chocolate

Burnt English custard egg surprise 10/10/10 - "Rhubarb and Ginger"

Mint choccy chip 

* Swap for "Haddock and Eggs"

Menu priced at £88.00 per person.  Menu formats and prices are subject to change.

Two wine flights to accompany your menu are available priced at £95.00 per person and £150.00 per person


A discretionary 12.5% service charge on all menus will be added to your final bill

Please make us aware of any allergies or dietary requirements when you order. We do not specialise in vegetarian menus, we would be happy to create vegetarian dishes using ingredients on our menu but we do not have an alternative menu available.

Reservations are taken up to 90 days in advance.

You can book online for Restaurant reservations of up to 5 people and Living Room reservations of up to 8 people. Please be aware that you will need to provide a card number for all online bookings.

Reception is open for all bookings and enquiries on 0121 212 9799 option 1 from 10am Tuesday to Friday and from 4pm on Saturdays. A voicemail facility is available if your call cannot be answered or you are calling out of hours. Please note, if you leave a message on a Sunday or Monday, your call will be returned on Tuesday.