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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

 

24th March 2019, Roast

 

Mesquite almonds 2.5 / Heirloom sourdough 1pp

Lord burgh cheese fritters 5 / Queen green olives 3.5

Salt cod croquettes 5 / Merguez salami & pickles 6.5 / Beer stick 2

 

Grapefruit cured trout, grilled chicory, fennel 7

Roast beetroots, cumin, dill, crème fraiche (v) 6

Pork, apple & paprika terrine, toast, hot pickles 7

Risotto, pied blue mushrooms, grelot onion, winter truffle (v) 7

Burrata, mustard leaf, honey mustard, sourdough 9

 

Mains

Skrei cod, salt cod mash, sprouting broccoli, caper butter 16

Gnocchi, romanesco, harissa, pine nuts, peppers (v) 14

 

Roasts

Dry aged Hereford beef rib-eye 22

Slow cooked Hebredian lamb shoulder 18

Welsh black, rare breed pork shoulder 16

Roasted cauliflower, mushroom (v) 14

King cabbage, roast potatoes, parsnip, sandy carrot, Yorkshire pudding

 

Dessert

Lemon posset, rhubarb, caramel oat biscuits 6.5

Dark chocolate slice, vanilla cream, macadamia, blood orange 7

Apple & pear crumble, vanilla gelato 6.5

British cheese board, chutney, biscuits 10

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Mothers Day 2019

 

Mesquite almonds 2.5 / Heirloom sourdough 1pp

Lord burgh cheese fritters 5 / Queen green olives 3.5

Salt cod croquettes 5 / Merguez salami & pickles 6.5 / Beer stick 2

 

Grapefruit cured trout, grilled chicory, fennel 7

Green asparagus, poached egg, brown butter hollandaise (v) 8.5

Burrata, mustard frills, honey mustard, sourdough 9

Beetroots, cumin, baby choi, pickled sultanas (v) 6

White crab, white asparagus, smoked ham 9

 

Mains

Dover sole, capers, sprouting broccoli, Jersey royals 22

Gnocchi, baby leeks, harissa, pine nuts, peppers (v) 14

 

Roasts

Dry aged Hereford beef rib-eye 22

Slow cooked Spring lamb shoulder 18

Welsh black, rare breed pork shoulder 16

Roasted romanesco, mushroom (v) 14

King cabbage, roast potatoes, parsnip, sandy carrot, Yorkshire pudding

 

Dessert

Lemon posset, rhubarb, caramel oat biscuits 6.5

Dark chocolate slice, vanilla cream, macadamia, blood orange 7

Apple & pear crumble, vanilla gelato 6.5

British cheese board, chutney, biscuits 10