Est. 2018 · Fine Dining
La Maison
A culinary journey through seasonal flavours, local ingredients, and timeless technique.
Reserve a TableOur Philosophy
Every dish tells a story of the land, the season, and the hands that crafted it.
Chef Laurent Mercier sources exclusively from local farms and artisan producers within 50 miles of the restaurant. Our menu changes weekly, reflecting what the earth offers at its peak.
The Menu
To Begin
Beetroot Tartare£16
Horseradish cream, pickled shallots, rye
Hand-Dived Scallops£22
Cauliflower, golden raisin, brown butter
Autumn Soup£14
Butternut squash, sage, truffle oil
Main Course
Slow-Roasted Duck£34
Cherry jus, celeriac purée, seasonal greens
Wild Sea Bass£32
Fennel, samphire, saffron velouté
Heritage Tomato Risotto£26
Burrata, basil oil, aged parmesan
Interior
Signature Dish
The Kitchen
"One of the most remarkable dining experiences in the city. Every course was a revelation."
— The Times Food Critic