There were four of us so we ordered almost everything save a couple of salad-y dishes. I ought to have taken a photo of the menu, as it's changed somewhat from the current website [rhubarb season is over?]. It was definitely shorter.
The '4 bites' [we ordered 8 bites] comprised a ball of pork rillettes, a potato, egg salad on sesame toast, and a roasted shishito pepper. I rather liked the potato: can't recall if it was baked or fried, but it tasted like a 'potato skin' topped with bonito instead of bacon bits. The aged beef small plate was very good: tiny slices rare enough to verge on carpaccio though thicker and browned on the edges. The nasturtium leaves, fried spring onions, and cherries were nice accents, the pickled morels less so.
The 'pickled things' were various pickled veg flavoured with [anise?] hyssop. These tasted like pickled veg.
I don't understand the minted peas in yoghurt. They're coated with shaved horseradish: much more than this photo, sufficient to make horseradish the overwhelming flavour rather than a condiment. We got these first but tried to save them till the beef.
Fava beans with 'lamb xo' are served on pain de campagne: great textures owing to the bread, but everything tasted like Willow's version of XO. Perhaps unsurprisingly the two diners with me who'd lived in Hong Kong really liked the dish. The potato pierogi are no longer served in a kimchi sauce. Without sauce they taste like...potato. No garlic scapes or spring onions, but lots of morels.
The main proteins [not too smallish, as they aim for five-ounce portions] were perhaps the biggest disappointments. Best was the hake, soft and delicate, if undercooked a tad for my taste [I believe Wilfrid shares my preference for cooking white fish somewhat firmer]. I don't really know if watercress was the proper complement. Unlike the photo, there were no visible bits of lobster. [Edited: I think they substituted uni for the lobster? I didn't try any.]
The boar belly looks awfully nice, no? The actual portions were thicker [ie taller] slices with a far greater proportion of fat and less of the caramelisation you see in their pics. The snap peas were fresh and lovely but again seemed an odd choice for the protein. There were a lot of snap peas.
The final 'main' was the skirt steak, which had been cooked past medium rare. I believe the beef would still have tasted fine if not for the fact each of the three cooks in the kitchen took it upon themselves to salt the dish. The last two slices tasted completely of salt. I like greens with meat, so I enjoyed the charred lettuce as a side. They also helped to dilute the salt.
The bread course [free, served at the beginning] was a round sourdough flatbread with some sort of green-flecked butter.
Edited: the aged strip loin was not available.