Cured salmon and crab
Avocado, yuzu, wasabi cracker

Sumac spiced beef tartare
Quail’s egg yolk, juniper, salsify crisps

Seared Loch Duart salmon
Treacle glaze, celeriac, mustard

Black forest duck
Goosnargh duck, plum jelly, sourdough toast, hazelnuts

Roast Norfolk quail
Ras el hanout, roast squash, pomegranate molasses

Asian cured Yellowfin tuna
Black sesame, avocado, ponzu dressing

Seared Scottish scallops (£6.50 supplement)
Creamed cauliflower, bacon and cauliflower brittle

Chicken ballotine
Cep purée, winter truffle, salsify

Wild mushroom Scotch egg (v)
Confit celeriac, truffled hollandaise, watercress

Honey baked parsnip (v)
Truffle, goat’s cheese, pecan brittle

Artichoke and shallot tart (v)
Crème fraiche, horseradish, thyme

Seared butternut scallops (vegan)
Sumac, imam bayildi, coconut raita, coriander, squash puree

Kimchi and sesame wontons (vegan)
Vermicelli noodle salad, crisp lotus root, lime and soy dressing


Catalan chicken
Bath Pig chorizo, pressed patatas bravas, salsa verde

Salmon en croute
Crab mousse, spinach, shellfish butter

Roast Sussex lamb
Potato rosti, charred carrot, mint and caper relish

Maize Farm beef
Pressed dauphinoise potato, charred hispi, Chantry carrot purée, salsify crisps

Grilled sea bream
Shellfish bouillabaisse, chorizo, saffron potatoes, roast garlic

Roast Goosnargh chicken
Confit leg, winter squash gnocchi, cavolo nero

Asian pork belly
Spring onion mash, Swiss chard, crackling

Grilled stonebass
Black olive tortellini, smoked tomato, artichoke, sauce vierge

Roast beef “bourguignon”
Short rib, parsley mash, smoked pancetta, burnt white onion

Moroccan spiced lamb rump
Braised shoulders, apricot and coriander cous cous, mint raita

Roast Goosnargh duck
Duck leg ragu, burnt orange, pumpkin canneloni

Leek and emmental ravioli (v)
Charred bitter leaves, salsify, citrus balsamic butter

Baked heritage beetroot (v)
Beet risotto, Kiddleton Ash fritter, pickled girolles

Pumpkin hash (v) (vegan version also available)
Whipped Oxford blue, charred cabbage, chestnuts

Celeriac and artichoke wellington (vegan)
King oyster mushrooms, truffled duxelle, tarragon jus

Szechuan aubergine (vegan)
Ginger and chilli rice, lotus root, kimchi cabbage


Warm chocolate fondant
Blackcurrant sorbet, blackberry textures, cocoa soil, chocolate macaroon

Rhubarb and custard
Profiteroles, caramelised white chocolate, pistachios

Treacle pudding
Milk ice cream, honeycomb

Apple strudel
Calvados, cinnamon, crème fraiche ice cream

Chestnut fondant
Medjool dates, glazed figs, date ice cream

Poached pear tatin
Vanilla mascarpone, mulled wine

“Lemon tart”
Lemon thyme, pecan nuts, raspberry pearls

Chocolate and orange bread pudding
Butter loaf, marmalade ice cream, orange gel, citrus tuile

“Ferrero Rocher”
Coffee mousse, hazelnut praline, sour cherry sorbet

We take great pride in sourcing the best British produce available; we may however very occasionally have to use imported alternatives due to seasonality.

Due to the nature of heirloom and heritage produce we use, shapes, sizes and appearance of these varieties may vary, although the taste will remain consistent.

Wordpress Social Share Plugin powered by Ultimatelysocial