OUR MENUS
MENU 33 Lunch
MENU 33 Lunch
Amuse bouche
Homemade breads
—
Pheasant Terrine
Turnip, pickled onion, sourdough, balsamic
Mussel & Saffron Soup
Crumpet, rouille, samphire, avruga
—
Pork belly & Cheek
Pomme puree, curly kale, prune, caper & marjoram
Skate
Buttered leeks, trompettes, cucumber, brown shrimp, horseradish cream
—
Lemon Tart
Vanilla mascarpone
Chocolate Fondant
Specluloos biscuit ice cream
3 courses £33
Our 500ml carafe of lunchtime wines from £18 include:
Honu sauvignon blanc, New Zealand
Picpoul de Pinet, dom. St Louis, France
Primitivo, Senza, Italy
Parlez vous Mal bec, France
Marcin Martin Shiraz rose, France
—
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
—
Pheasant Terrine
Turnip, pickled onion, sourdough, balsamic
Mussel & Saffron Soup
Crumpet, rouille, samphire, avruga
—
Pork belly & Cheek
Pomme puree, curly kale, prune, caper & marjoram
Skate
Buttered leeks, trompettes, cucumber, brown shrimp, horseradish cream
—
Lemon Tart
Vanilla mascarpone
Chocolate Fondant
Specluloos biscuit 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
—
Windrush Goats Cheese Tart
Beetroot, pear, dandelion,Verjus, amaranth
Sea Trout
Cauliflower & brown crab risotto, seaweed, nasturtium
Crispy Duck Yolk
Confit Chicken, toasted pearl barley, celeriac, truffle, sorrel
—
Cornish Sea Bass
Miso glazed Jerusalem artichoke, hazelnut, watercress, smoked butter sauce
Gressingham Duck
Pumpkin, Parmesan gnocchi, passion fruit, pistachio, port reduction
Aberdeen Angus
Fillet & rib ,bone marrow marmalade, carrot & vanilla puree, tender stem, madeira
—
Apple Crumble Souffle
Caramel ice cream (Please allow 20 minutes cooking time)
Rhubarb Trifle
White chocolate, stem ginger ice cream
Cheeses
Selection of British 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
Windrush Goats Cheese Tart
Beetroot, pear, dandelion,Verjus, amaranth
—
Crispy Duck yolk
Confit Chicken, toasted pearl barley, celeriac, truffle, sorrel
—
Cornish Sea Bass
Miso glazed Jerusalem artichoke, hazelnut, watercress, smoked butter sauce
—
Aberdeen Angus
Fillet & rib, bone marrow marmalade, carrot & vanilla puree, tender stem, madeira
—
Apple Crumble Souffle
Caramel ice cream (Please allow 20 minutes cooking time)
—
Cheeses
Selection of British 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
—
Pheasant Terrine
Turnip, pickled onion, sourdough, balsamic
Mussel & Saffron Soup
Crumpet, rouille, samphire, avruga
—
Pork belly & Cheek
Pomme puree, curly kale, prune, caper & marjoram
Skate
Buttered leeks, trompettes, cucumber, brown shrimp, horseradish cream
Traditional Sunday Roast
38 day aged Rump cap with trimmings
(£5 supplement)
—
Lemon Tart
Vanilla mascarpone
Chocolate Fondant
Specluloos biscuit ice cream
3 courses £33
Our 500ml carafe of lunchtime wines from £18 include:
Honu sauvignon blanc, New Zealand
Picpoul de Pinet, dom. St Louis, France
Primitivo, Senza, Italy
Parlez vous Mal bec, France
Marcin Martin Shiraz rose, France
—
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
—
Cauliflower Risotto
Truffle, pear, parsley, yeast
Crispy Duck Yolk
Toasted pearl barley, celeriac, wood sorrel
—
Parmesan Gnocchi
Pumpkin, passion fruit, trompettes, pistachio, port reduction
Miso Glazed Jerusalem Artichoke
Curly kale, pomme puree, hazelnuts, watercress, smoked butter sauce
—
Apple Crumble Souffle
Caramel ice cream (Please allow 20 minutes cooking time)
Chocolate Fondant
Specluloos biscuit ice cream
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
—
Cauliflower Risotto
Truffle, pear, parsley, yeast
—
Crispy Duck Yolk
Toasted pearl barley, celeriac, wood sorrel
—
Parmesan Gnocchi
Pumpkin, passion fruit, trompettes, pistachio, port reduction
—
Miso Glazed Jerusalem Artichoke
Curly kale, pomme puree, hazelnuts, watercress, smoked butter sauce
—
Apple Crumble souffle
Caramel ice cream (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)
