food-page.jpg

Food & Drink

Our approach is simple: we source the best seasonal ingredients from Britain and Europe and serve them up skilfully yet naturally. Complementing our a la carte menu are a selection of biodynamic wines, cocktails and craft ales. New on the beer taps this winter is an oatmeal stout from Four pure brewery.

Menus change on a weekly basis depending on what’s in season and available. We serve brunches at weekends and roast dinners every Sunday, with regular events running throughout the week.

Menus

 

18th May 2019 Dinner 5-10pm                                             

 

Heirloom sourdough 1pp

 

Snacks 5

Beef fat chips, aioli / Merguez sausages, red peppers / Lord Burgh cheese fritters (v) 

Brown crab & fresh peas on toast / Spring salad, Cornish gouda (v)

Crispy pork belly, apple / Halloumi & bbq veg skewer (v) / Lamb bbq skewer

 

Black pudding, grelot onion, aioli, bacon 6

Burrata, pine nuts, red vain sorrel, mustard cress (v) 9

Isle of Wight asparagus, Devon crab, fennel 9

Candy beetroots, cumin, baby choi, nasturtium pesto (v) 6

 

Spring leg of lamb, aubergine, baby choi 16

Miso carrots, chicken of the woods, nashi pear (v) 14

Whole lemon sole, fresh peas, mint, radish 20

Turbot, white asparagus, broad beans, chorizo 19

(All the above served with new potatoes)

Hereford dry aged sirloin, leaf salad, beef fat chips 28

Beef Fore-rib, leaf salad, beef fat chips, roasted mushrooms 60 (for 2/3)

 

Chocolate sorbet, raspberries, hazelnut 6

Lemon posset, shortbread, rhubarb 6

Gelato selection (2 each)

British cheese board, chutney, biscuits 10

———————————————

Sunday 19th May  

 

Snacks 5 each

Merguez sausages, red peppers / Lord Burgh cheese fritters (v)

Brown crab & fresh peas on toast / Halloumi & bbq veg skewer (v)

 

Beer battered cod, herb mayo, spring salad 7

Burrata, pine nuts, red vain sorrel, courgette (v) 9

Isle of Wight asparagus, Devon crab, fennel 9

Candy beetroots, cumin, baby choi, crème fraiche (v) 6

 

Mains

Cornish cod, white asparagus, broad beans, chorizo 17

Miso carrots, baby leeks, chicken of the woods, nashi pear (v) 14

 

Roasts

Hereford beef rib-eye 20

Spring leg of lamb 18

Welsh black, rare breed pork shoulder 16

Roasted cauliflower, mushroom (v) 14

Hispi cabbage, roast potatoes, courgette, sandy carrot, Yorkshire pudding

 

Dessert

Chocolate sorbet, raspberries, hazelnut 6

Sticky toffee pudding, butterscotch, vanilla ice cream 6

Lemon posset, shortbread, rhubarb 6

Gelato selection (2 each)

British cheese board, chutney, biscuits 10