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.