Menus

Classic Tasting Menu

Isle of Harris scallop tartare
sea vegetable consommé

‘Potato and roe’
dulse beurre blanc, herring and trout roe

Roasted cod
Morecambe bay shrimps, Swiss chard, brown butter

‘Lamb carrot
braised lamb, sheep’s milk yoghurt

Rhug Estate venison
”haggis,” pearl barley, Lagavulin whisky

‘Core apple’

Pear and verbena
poire Williams sorbet

£195

Wine pairing – £135 per person

Core Seasons

Steamed Portland crab
sabayon, consommé , caviar

Scottish cep tartlet
Fluffetts farm egg yolk, thyme and toasted yeast

Cornish turbot
grilled mussels, leeks, fennel and pepper dulse

Crispy veal sweetbread
honey, mustard and Norfolk kohlrabi

‘Beef and oyster’
Highland wagyu beef and Porthilly oysters

‘The other carrot’

‘Core-teser’
chocolate, malt, hazelnut

£215

Wine pairing- £135

A la carte

Crispy veal sweetbread 
honey, mustard and Norfolk kohlrabi

Isle of Harris scallop tartare
sea vegetable consommé

‘Potato and roe’
dulse beurre blanc, herring and trout roe

Lobster and spelt 
Fenland celery, caviar and Selim pepper


Roasted cod
Morecambe bay shrimps, Swiss chard, brown butter

Cornish turbot
grilled mussels, leeks, fennel and pepper dulse

‘Beef and oyster’
Highland wagyu beef and Porthilly oysters

Herdwick lamb
sheep’s curd, savoury and black cardamom


Lemonade parfait
honey and yoghurt

English cherry
meringue, almonds and anise hyssop

‘Notting Hill forest’
chestnut, prune, pine and woodruff

‘Core-teser’
chocolate, malt, hazelnut

Lunch – £145
Dinner – £165

Wine

The wine list at Core by Clare Smyth embraces everything Clare and the team love about wine from old, fine and rare to young, new and exciting. Our cellar is home to wines that are already firm favourites, vintages to return to time and time again as well as a host of fresh discoveries waiting to be tried; an authentic reflection on the wine world today.

gareth ferriera

Head Sommelier

Gareth Ferreira MS

Gareth is an award-winning Master sommelier with over a decade of experience in the wine and service industry. In 2021 he became the 270th worldwide and 1st ever South African Master Sommelier.

Previous to Core, Gareth was assistant head sommelier and part of the opening team of the revolutionary wine focused private members club 67 Pall Mall under the tutelage of mentor Ronan Sayburn MS. His career has seen him work at some of the best hotels in the world including The Ritz-Carlton Naples Florida, The Burj Al Arab in Dubai and The Saxon Hotel in his home country of South Africa as Head Sommelier and Beverage Manager.

Some of Gareth's achievements include being named Best Sommelier of South Africa 2016, winner of the U.K. Ruinart sommelier challenge 2016, finalist at the U.K. Sommelier of the year 2017 and 2019. Gareth also represented South Africa at the 2016 A.S.I. Best Sommelier of The World competition in Mendoza qualifying for the semi-final and finishing in the top 15 sommeliers in the world.

Gareth holds a diploma in tourism and the Master sommelier qualification through the Court of master Sommeliers as well as achieving his gold level certification for the A.S.I. sommelier diploma, the highest level. Gareth is also a regular judge at various wine competitions such as the Decanter World Wine Awards.