OUR MENUS
MENU 33 Lunch
MENU 33 Lunch
Amuse bouche
Homemade breads
—
Torched Mackerel
Curried cauliflower, capers, sultanas, yeast, parsley
Corned Beef
Onion broth, pickled shimeji, chive
—
Roast Partridge
Crispy potatoes, romanesco, redcurrant, peppercorn sauce
Sea Trout
Salsify, Puy lentils, orange & grapefruit, red amaranth
—
White Chocolate Mousse
Sea buckthorn sorbet, cocoa nib, apple marigold
English Apple
Calvados, sable, almond brittle, caramel ice cream
3 courses £33
Our 500ml carafe of lunchtime wines include:
Honu sauvignon blanc, New Zealand £17
Picpoul de Pinet, dom. St Louis, France £16
Primitivo, Senza, Italy £14
Parlez vous Mal bec, France £15
Marcin Martin Shiraz rose, France £14
—
For any allergies, please inform a member of staff.
For tables of 5 or more, a discretionary 10% service charge will be added to the bill
MENU 44 Dinner
MENU 44 Dinner
Amuse bouche
Homemade breads
—
Torched Mackerel
Curried cauliflower, capers, sultanas, yeast, parsley
Corned Beef
Onion broth, pickled shimeji, chive
—
Roast Partridge
Crispy potatoes, romanesco, redcurrant, peppercorn sauce
Sea Trout
Salsify, Puy lentils, orange & grapefruit, red amaranth
—
White Chocolate Mousse
Sea buckthorn sorbet, cocoa nib, apple marigold
English Apple
Calvados, sable, almond brittle, caramel ice cream
3 courses £44
For any allergies, please inform a member of staff.
For tables of 5 or more, a discretionary 10% service charge will be added to the bill
MENU 55 Lunch / Dinner
MENU 55 Lunch / Dinner
Amuse bouche
Homemade breads
—
Sashimi Tuna
Pickled mooli, avocado, yuzu, mustard frill
Chicken Liver Parfait
Preserved damson, pear, dandelion, red wine & onion “hobnob”
Crispy Duck Yolk
Autumn truffle, sweetcorn, mizuna
—
South Coast Plaice
Mussels, buttered leeks, samphire, kohlrabi, oyster leaf, champagne & caviar
Duo of Cornish Lamb
Fillet & slow cooked shoulder, toasted pearl barley, carrots, mint ketchup
Aberdeen Angus
Fillet & cheek, smoked bone marrow, gnocchi, pumpkin,
girolles, nasturtium, Madeira jus
—
Banana Souffle
Lime sorbet (Please allow 20 minutes cooking time)
Chocolate Delice
Callebaut & praline, vanilla ice cream
Cheeses
Selection of English/ European cheeses
3 Courses £55
For any allergies, please alert a member of staff.
For tables of 5 or more, a discretionary 10% service charge will be added to the bill
MENU 77 Taster 6 Course Lunch /Dinner
TASTER - 6 Course Lunch / Dinner
Chicken Liver Parfait
Preserved damson, pear, dandelion, red wine & onion “hobnob”
—
Crispy Duck yolk
Autumn truffle, sweetcorn, mizuna
—
South Coast Plaice
Mussels, buttered leeks, samphire, kohlrabi, oyster leaf, champagne & caviar
—
Aberdeen Angus
Fillet & cheek, smoked bone marrow, gnocchi, pumpkin,
girolles, nasturtium, Madeira jus
—
Banana souffle
Lime sorbet (Please allow 20 minutes cooking time)
—
Cheeses
Selection of English/ European cheeses
6 course tasting menu £77 / pairing wines £55
Tasting menu to be enjoyed by the whole table
Our Paring Tasting Wines £55
This is a blind tasting with carefully selected wines to pair with each course.
SUNDAY LUNCH Lunch
SUNDAY LUNCH Lunch
Amuse bouche
Homemade breads
—
Torched Mackerel
Curried cauliflower, capers, sultanas, yeast, parsley
Corned Beef
Onion broth, pickled shimeji, chive
—
Roast Partridge
Crispy potatoes, romanesco, redcurrant, peppercorn sauce
Sea Trout
Salsify, Puy lentils, orange & grapefruit, red amaranth
Traditional Sunday Roast
38 day aged Rump cap with trimmings
(£5 supplement)
—
White Chocolate Mousse
Sea buckthorn sorbet, cocoa nib, apple marigold
English Apple
Calvados, sable, almond brittle, caramel ice cream
3 courses £33
Our 500ml carafe of lunchtime wines include:
Honu sauvignon blanc, New Zealand £17
Picpoul de Pinet, dom. St Louis, France £16
Primitivo, Senza, Italy £14
Parlez vous Mal bec, France £15
Marcin Martin Shiraz rose, France £14
—
For any allergies, please inform a member of staff.
For tables of 5 or more, a discretionary 10% service charge will be added to the bill
VEGETARIAN MENU
VEGETARIAN MENU 33
Amuse bouche
Homemade breads
—
Onion Broth
Pickled shimeji, lyonnaise, chive
Crispy Duck Yolk
Autumn truffle, sweetcorn, mizuna
—
Cauliflower Steak
Toasted pearl barley, curried cauliflower, capers, sultana, yeast, parsley
Potato Gnocchi
Puy lentils, pumpkin, carrot, pickled girolles, watercress, red wine reduction
—
Banana souffle
Lime sorbet (Please allow 20 minutes cooking time)
White chocolate mousse
Sea buckthorn sorbet, cocoa nib, apple marigold
Cheeses
Selection of vegetarian cheeses
3 courses £33
For any allergies, please alert a member of staff.
For table of sor more, a discretionary 10% service charge will be added to the bill
VEGETARIAN MENU 66
Amuse bouche
Homemade breads
—
Onion Broth
Pickled shimeji, lyonnaise, chive
—
Crispy Duck Yolk
Autumn truffle, sweetcorn, nasturtium
—
Cauliflower Steak
Toasted pearl barley, curried cauliflower, capers, sultana, yeast, parsley
—
Potato Gnocchi
Puy lentils, pumpkin, carrot, pickled girolles, watercress, red wine reduction
—
Banana souffle
Lime sorbet (Please allow 20 minutes cooking time)
—
Cheeses
Selection of vegetarian cheeses
6 course tasting menu £66 / pairing wines £55
For food allergies please inform a member of the restaurant team
CHILDREN'S MENU
CHILDRENS MENU
Macaroni cheese
Avocado with prawns
—
Sausage mash & beans
Fish fingers, chips, peas
—
Chocolate "surprise"
Ice cream and sorbets selection
£15
Menu designed by
Jessica CheaI & Phoebe Cheal
(Aged 11 & 9)
