Two courses for £34 | Three Courses for £43


APÉRITIFS
 
Sloe Gin Fizz
13.50
   
Cucumber Gimlet
10.00
   
Lemon Drop
9.50
   

STARTERS
 
Smoked scallop and crayfish Scotch egg, carrot and bergamot purée  
   
Roasted and pickled Heritage beetroot, goat’s cheese, nut and seed granola and olive tuile  
   
Braised lamb shank faggot, pease pudding and bacon, buttered spring veg  
   

MAINS
 
Veal chop, mixed cocoa bean casserole, wild mushrooms, Maderia sauce  
   
Roast Heritage vegetables, root vegetable dumplings, red pepper ketchup  
   
Fillet of venison Wellington, mustard glazed Heritage carrots, truffled potato mousseline, toasted almonds (£5.50 supplement - Evenings only)  
   
Pot-roasted chicken, confit sweet potato, cavolo nero, peas and baby onions  
   

Pan-fried market fish, wild black sticky rice, chicory, buttered artichokes

   
   

SIDES
 
Herb leaf salad
3.80
   
Hand cut chips
4.60
   
Truffle chips
4.95
   
Buttered greens
4.30
   

DESSERTS
 
3-Way salted caramel - salted carmel pot, ice cream and brownie
   
Sour cherry pie cinnamon ice cream sundae with Viennese whirls  
   
White chocolate ice cream, Patron XO café liqueur  
   
British cheese selection with oat cakes and house chutney (add a glass of port £6.00 or recioto della Valpolicella £9.00)  
   
   
   

A pre-order and cash deposit/credit card number is required for all bookings

This menu is subject to a preorder 48 hours in advance


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Opening Times

Restaurant

Monday to Thursday: 1200 - 1500
& 1700 - 2200
Friday/Saturday: 1200 - 1500 & 1700 - 2230
Sunday: 1200 - 1630

Bar

Monday to Friday: 1200 - late
Saturday: 1200 - late
Sunday: 1200 - 1800