SAMPLE MENU

 

Olives 3.5  | Treacle Soda Bread & Butter 5 | Whipped Cod’s Roe On Toast 6  | Salted Almonds 3.5

 

Welsh Rarebit 11

Curried Parsnip Soup & Lime Buttermilk (v) 10

New Season Nutbourne Tomato Salad & Pickled Walnut (vg) 12.5

Coronation Cockerel Croquettes, Wild Garlic & Prune Ketchup 12.5

Gurnard Crudo, Calamansi Orange, Olive & Bottarga 13.5

Chicken Liver Parfait, Kumquat Marmalade & Toast 13

Wye Valley Asparagus, Brown Crab Mayonnaise & Crispy Egg 15

Grey Oyster Mushroom Carpaccio, Lincolnshire Poacher & Truffle (v) 16.5
 

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Fermented Pearl Barley, Marrowfat Peas, Morels & Slipcote Cheese (v) 29

Chalk Stream Trout, Braised Gem, Brown Shrimp & Seaweed 28

Barnsley Chop, Puy Lentils & Wild Garlic 28

Belted Galloway Wing Rib with Green Peppercorn & Parsley Butter 95

(for two, with Crispy Potatoes & Mixed Leaf Salad)
 

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Crispy Potatoes (v) 6 

Mixed Leaf Salad (vg) 5

Fava Bean & Nettle Gratin (v) 6.5

Buttered Spring Greens (v) 6

Grilled Broccoli, Smoked Chilli & Garlic (v) 6.5

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Apple & Brown Butter Sundae with Calvados Butterscotch 10

Goat’s Curd Mousse, Rhubarb & Walnut 11

Chocolate Stout Pudding, Crème Fraîche & Treacle Honeycomb 12

Lincolnshire Poacher & Devon Blue with Apricot Chutney 12.5

Petit Four 7