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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

 

Thursday 24th January

Dinner

 

Bar snacks

Heirloom Sourdough (v) 1 / Mesquite almonds (v) 2.5

Queen green olives (v) 3 / Lord burgh cheese fritters (v) 5

Salt cod croquettes 5 / Beef shin & blue cheese fritters

 

2 Courses 23 / 3 courses 27

Includes a glass of wine to match a chosen dish

Starters

Roasted cauliflower, black garlic, pearl barley salad (v)   

Charred aubergine, pomegranate, labneh, kale crisps (v)

Burrata, beetroots, pine nut pesto, chicory (v)

Cornish mackerel, occa root, cucumber, chilli & apple vinaigrette

 

Mains

Braised lamb shoulder, potato mash, rainbow chard

Gnocchi, keens cheddar, shitake mushrooms, spinach, walnuts (v)

Stone bass, Jerusalem artichokes, cavolo nero, bacon

Pork chop, peppery green salad, aura potatoes, pork & thyme sauce

Aberdeen Angus sirloin, chicory salad, beef fat chips (+7)

Dessert

Pear & apple crumble, vanilla gelato

Treacle loaf, butterscotch, rhubarb, vanilla gelato

Dark chocolate slice, praline, cherry & almond gelato

British cheese board, chutney, biscuits (+ 5pp)