- Five Course Tasting Menu
- Seven Course Tasting Menu
- Lunch
- Wine
- Aperitifs
- Served Tuesday to Saturday from 6pm
- Five Course Tasting Menu - 45
- Pollock Ceviche | Mustard Seeds | Ponzu | Radish | Green Apple
- Smoked Potato Raviolo | Cauliflower | Summer Truffle | Thyme
- Spun Beetroot | Goats Cheese Curd | Candied Walnut | Orange
- Marinated Lamb Rump | Artichoke | Smoked Grelot | Rosemary Polenta | Black Garlic
- Warm Chocolate Tart | Sichuan Peppercorn Custard
- OR
- Kaffir Lime Parfait | English Strawberries | Coconut Creme Pat | Thai Basil
- ~
- Five Course Vegetarian Tasting Menu - 45
- Tomato & Red Pepper Gazpacho | Quails Egg | Sourdough (v)
- Smoked Potato Raviolo | Cauliflower | Summer Truffle | Thyme (v)
- Spun Beetroot | Goats Cheese Curd | Candied Walnut | Orange (v)
- Crispy Courgette Flower | Pea & Broad Bean Fricassee | Ginger Juice (v)
- Warm Chocolate Tart | Sichuan Peppercorn Custard (v)
- OR
- Kaffir Lime Parfait | English Strawberries | Coconut Creme Pat | Thai Basil (v)
- ~
- Our menu is locally sourced and seasonal, so we may need to make minor last minute changes from time to time
- We are a zero waste kitchen, therefore we cannot 'switch out' courses for the meat & fish/vegetarian equivalent
- Please let a member of staff know of any allergies or dietary requirements
- Served Tuesday to Saturday from 6pm
- Seven Course Tasting Menu - 70
- Pollock Ceviche | Mustard Seeds | Ponzu | Radish | Green Apple
- Smoked Potato Raviolo | Cauliflower | Summer Truffle | Thyme
- Weymouth Crab | Mooli | Yuzu | Coriander
- Spun Beetroot | Goats Cheese Curd | Candied Walnut | Orange
- Sea Bream | Caper | Spring Onion | Wild Mushroom | Cep Cream
- Marinated Lamb Rump | Artichoke | Smoked Grelot | Rosemary Polenta | Black Garlic
- Warm Chocolate Tart | Sichuan Peppercorn Custard
- OR
- Kaffir Lime Parfait | English Strawberries | Coconut Creme Pat | Thai Basil
- ~
- Seven Course Vegetarian Tasting Menu - 65
- Tomato & Red Pepper Gazpacho | Quails Egg | Sourdough (v)(v)
- Smoked Potato Raviolo | Cauliflower | Summer Truffle | Thyme (v)
- Smoked Leek | Grelot | Liquorice | Coriander (v)
- Spun Beetroot | Goats Cheese Curd | Candied Walnut | Orange (v)
- Sweetcorn Polenta | Black Garlic | Pak Choi (v)
- Tempura Courgette Flower | Pea & Broad Bean Fricassee | Ginger Juice (v)
- Warm Chocolate Tart | Sichuan Peppercorn Custard
- OR
- Kaffir Lime Parfait | English Strawberries | Coconut Creme Pat | Thai Basil (v)
- ~
- Our menu is locally sourced and seasonal, so we may need to make minor last minute changes from time to time
- We are a zero waste kitchen, therefore we cannot 'switch out' courses for the meat & fish/vegetarian equivalent
- Please let a member of staff know of any allergies or dietary requirements
- Served Wednesday to Saturday from 12pm
- Two Course Set Lunch - 20
- Starter
- Pollock Ceviche | Mustard Seeds | Ponzu | Radish | Green Apple
- Braised Lamb Shoulder Raviolo | North African Spice | Artichoke Puree | Coriander
- Crispy Chickpea | Fresh Peas | Broad Bean | Lemon Dressing | Brioche Crumb (v)
- ~
- Main
- Treacle Cured Onglet | Baked Tomato | Gremolata | Watercress
- Pan Fried Monkfish | Tomato & Red Pepper Cassoulet
- Tempura Courgette Flower | Tomato & Red Pepper Cassoulet (v)
- ~
- Dessert
- Warm Chocolate Tart | Sichuan Peppercorn Custard (10)
- British Cheese Board | Bath Soft | Cheddar | Stilton | Goats | Quince | Rye Crackers (12)
- Kaffir Lime Parfait | English Strawberries | Coconut Creme Pat | Thai Basil (8)
- Prices in (brackets) are the prices of desserts if ordered as a third course
- ~
- Our menu is locally sourced and seasonal, so we may need to make minor last minute changes from time to time
- Please let a member of staff know of any allergies or dietary requirements
- (Glass/Bottle)
- SPARKLING
- Divina Cava Brut, Spain - 8/35
- Camel Valley Classic Cuvee, Cornwall - 12/50
- Baron De Marck Champagne Brut, France - 13/68
- Peller Estates Ice Cuveé Classic, Canada - 70
- ~
- WHITE
- New | Las Orcas Solar de Randez Viura, Spain - 7.5/30
- Domaine Du Peras Sauvignon Blanc, France - 8/33
- Chateau Ste Michelle Dry Riesling, America - 9/35
- Babylonstoren Chenin Blanc, South Africa - 10/38
- Heinrich Naked White, Austria - 11/40
- Quinta de Lixa QL Flowers Vinho Verde, Portugal - 28
- Grace Koshu Kayagatake, Japan - 50
- Philipp Bründlmayer Gruner Veltliner, Austria - 51
- New | Duex Montille Montagny 1er Cru, France - 80
- Ededia Viña Somoza Godello, Spain - 83
- Roagna Solea DOC, Italy - 99
- ~
- RED
- Mesta Garnacha, Spain - 7/28
- Uggiano Prestige Chianti Classico Reserva, Italy - 7.5/31
- Las Piedras Pura Vid Malbec, Argentina - 8/33
- New | Telmo Rodriguez Corriente Rioja, Spain - 9/38
- Babylonstoren Shiraz, South Africa 11/46
- Urlar Organic Pinot Noir, New Zealand - 13/55
- Falernia Syrah, Italy - 37
- Bolyki Bikaver Bulls Blood, Hungary - 50
- Bogle Old Vine Zinfandel, America - 55
- Eugenio Bocchino Roccabella Nebbiolo, Italy - 63
- Domaine Berthaut-Gerbet Fixin Rouge Burgundy, France - 77
- Leeuwin Estate Cabernet Sauvignon Art Series, Australia - 100
- ~
- ROSE
- Triennes Rosè, France - 7/29
- Dunleavy Pinot Noir Rose, England - 11/45
- ~
- ORANGE
- Tetramythos Orange Agrippiotis, Greece - 48
- ~
- DESSERT
- Kardos 'Fairytale' Tokaj, Hungary - 8.5/60
- Recioto Dela Valpolicella Valpantena, Italy - 9.5/80
- ~
- Please note that we do not offer corkage
- New | Pimm's Royale | Pimm's, Cava, Summer Garnish - 11
- Cucumber Gimlet | Cucumber Gin, Lime Juice - 8.5
- Broken Negroni | Campari, Sweet Vermouth, Cava - 10
- New | Scout & Sage Exclusive Batch : 'Henry's' Gin & Tonic - 8
- Scout & Sage London Dry Gin & Tonic - 7
- Tarquin's Cornish Gin & Tonic - 8
- Kir Royale | Champagne, Cassis - 13.5
- New | Kir Pêche | Champagne, Peach Liqueur - 13.5
- Kir | Sauvignon Blanc, Cassis - 9.5
- Calem White Port & Tonic - 7
