The Rose Bar's Frank Roberts joins former Le Cirque executive chef Hopson for a showcase of modern American cuisine with market-fresh ingredients and classical French techniques, alongside a drinks menu from James Beard nominated mixologist Charlotte Voisey. So much attention is paid to each dish that the menu may appear anemic at first glance, but a closer perusal of the options quickly proves otherwise: appetizers like a rabbit, fava bean, and grape salad in verjus vinaigrette, a spring pea soup with comte cheese dumplings, marinated big eye tuna in avocado tapende, a grab flan with crisp pork belly and malt caramel; then there are the main courses, stunning options like a branzino in quinoa vinaigrette, confit king slamon, duck breast with rhubarb and sunchokes, grass-fed beef with a bone marrow flan, ramp jus, and red onion toast, to name a few.