MENU
Head Chef Elliot Miller creates our lunch and dinner menu with the seasons in mind - using the very best ingredients available, showcased at their best. Changing the menu regularly, Elliot uses simple but exact cooking methods, and also offers daily specials.
Snacks
£3.5 each
Duck liver parfait tartlet & quince
£3.5 each
£21 - £40
6-12 Maldon rock oysters & chardonnay pickled shallots
£21 - £40
£20
Artisanal charcuterie and pâté board, cornichons & caperberries
£20
Starters
£17
Chicken, leek & mustard pate en croute, bitter leaves, apple & pear chutney
£17
£17
Salmon gravadlax, smoked rillettes, pomelo, pickled cucumber & dill mayo
£17
£15
Burrata, Castelfranco, Treviso, pumpkin seed, blood orange & pomegranate
£15
£16
Beef tartare, pickled mushrooms, capers, croutons, parmesan & Caesar dressing
£16
£18
Brown crab parfait, Cornish crab, shimeji, radish, sesame & jalapeño relish
£18
Mains
£29
6oz rump steak, mesclun salad, rosemary fries & béarnaise sauce
£29
£38
Grilled stone bass, cauliflower, samphire & scallop bisque
£38
£36
Cornish hake, mussels, chorizo, butter beans & smoked eel velouté
£36
£37
Venison haunch, boudin noir, pearl barley, braised red cabbage, salsify & ju
£37
£25
Truffle mozzarella tortellini, squash, cavolo nero, chanterelles & truffle emulsion
£25
Sides
£7
Buttered cavolo nero
£7
£7
Skin on skinny fries & rosemary salt
£7
£7
Mesclun leaf salad, pickled onions & mustard vinaigrette
£7
Desserts
£10
Chocolate cremeux, brownie kirsch cherries & cherry ripple ice cream
£10
£10
Sticky toffee pudding, toffee sauce, pecan praline & banana ice cream
£10
£10
Lemon meringue tart with vanilla ice cream
£10
£10
Mango & passionfruit trifle
£10
£10
Warm vanilla rice pudding, plum compote & stem ginger ice cream
£10
£22
Apple tarte tatin & clotted cream for 2 people
£22
£15
/
£20
Selection of seasonal French cheeses 3 types / 5 types
£15
/
£20
