Starters

Cornish sea trout tartare
Summer pea mousse, pea and lemon dressing, black onion seed tuile

Longhorn beef carpaccio
Japanese horseradish, pickled Asian vegetables, crispy noodles

Cured salmon and crab
Avocado, yuzu, wasabi cracker

Asian cured Yellowfin tuna
Black sesame, avocado, ponzu dressing

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

Seared Loch Duart salmon
Beetroot carpaccio, horseradish, lemon

“Chicken Caesar”
Chicory, parmesan, anchovy

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

Griddled Hereford asparagus (v)
Burrata, baby leeks, salsa verde

Marinaded tomato tartare (v)
Crispy goats cheese, salsa verde, black olives

Heritage beets (v)
Lemon feta, beetroot, horseradish

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

Celariac scallops (vegan)
Summer truffle, asparagus, black garlic

Mains

Roast Sussex lamb
Crushed Jersey Royals, summer asparagus, mint hollandaise

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

Roast Goosnargh chicken
Tarragon gnocchi, confit leg, charred baby gem, summer peas

Maize Farm beef
Pressed dauphinoise potato, charred hispi cabbage, celeriac purée, horseradish crisps

Gressingham duck breast
Charred peaches, hispi cabbage, summer squash

Smoked Hereford beef
BBQ short rib, sweetcorn purée, chimichurri

Grilled seabream
Smoked chowder, summer chard, parsley

Miso glazed cod
Kimchi and black bean risotto, bok choy

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

Asian pork belly
Spring onion mash, Swiss chard, crackling

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

Pea and mint cannelloni (v)
Ricotta, asparagus, lemon thyme hollandaise

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

Mushroom and leek wellington (vegan)
King oyster mushrooms, truffled duxelle, tarragon jus

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

Summer squash steak (vegan)
Chimichurri, roast corn, tenderstem broccoli

Deserts

Valrhona chocolate tart
Raspberries, sea salt, chocolate sorbet

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

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

Strawberries and cream
Burnt cream, strawberry textures, vanilla

Apricot tatin
Honey ice cream

Rhubarb and custard
Profiteroles, caramelised white chocolate, pistachios

Treacle pudding
Milk ice cream, honeycomb

“Chocolate orange”
Meringue, marmalade, chocolate cremeux, blood orange sorbet

Roasted pineapple
“Pina Colada”, coconut sorbet, fruit tartare

Honey cake
Fig leaf ice cream, glazed figs, lemon thyme

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.

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