- Five Course Tasting Menu
- Seven Course Tasting Menu
- Lunch
- Wine
- Aperitifs
- Served Tuesday to Saturday from 6pm
- Five Course : Farm & Sea - 55
- Pollock Ceviche | Yuzu | Mooli Radish | Coriander | White Soy Dressing
- Spiced Lamb Raviolo | Yoghurt Puree | Apricot | Mint
- Wye Valley Asparagus | Cheddar Royale | Hazelnut | Candied Orange
- Marinated Chicken | Pistachio | Braised Endive | Chicken Jus | Herb Oil
- Chocolate Fondant Tart | Cardamom Custard
- OR
- Summer Posset | Confit Orange | Doughnut | Mint Jelly
- ~
- Five Course : Land - 55
- Globe Artichoke | Saffron Aioli | Crispy Broccoli | Green Olive Crumb
- Roast King Oyster Mushroom | Bread Sauce | Toasted Oats | Honey & Soy
- Wye Valley Asparagus | Cheddar Royale | Hazelnut | Candied Orange
- Smoked Potato Pie | Leek Fondue | Umami Demi-glace
- Chocolate Fondant Tart | Cardamom Custard
- OR
- Summer Posset | Confit Orange | Doughnut | Mint Jelly
- ~
- Our menu is locally sourced and seasonal and changes regularly. The menu online at the time of booking may differ from the menu on the date of your reservation
- We are a zero waste kitchen, therefore we cannot 'switch out' courses for the meat & fish/vegetarian equivalent
- Any allergies or dietary requirements should be made known at the time of booking. As we only offer a tasting menu, we cannot cater for complex dietary requirements.
- Served Tuesday to Saturday from 6pm
- Seven Course : Farm & Sea - 80
- Pollock Ceviche | Yuzu | Mooli Radish | Coriander | White Soy Dressing
- Spiced Lamb Raviolo | Yoghurt Puree | Apricot | Mint
- Wye Valley Asparagus | Cheddar Royale | Hazelnut | Candied Orange
- Sweetbreads | Bread Sauce | Toasted Oats | Honey & Soy
- Roast Trout | Stem Artichoke | Gnocchi | Spinach | White Beer Mussel Sauce
- Marinated Chicken | Pistachio | Braised Endive | Chicken Jus | Herb Oil
- Chocolate Fondant Tart | Cardamom Custard
- OR
- Summer Posset | Confit Orange | Doughnut | Mint Jelly
- ~
- Seven Course : Land - 75
- Globe Artichoke | Saffron Aioli | Crispy Broccoli | Green Olive Crumb
- Roast King Oyster Mushroom | Bread Sauce | Toasted Oats | Honey & Soy
- Wye Valley Asparagus | Cheddar Royale | Hazelnut | Candied Orange
- Spinach Gnocchi | Sauce Makhani | Pickled Green Chilli | Coriander
- Stuffed Courgette | Ratatouille | Herb Crumb | Gremolata | Confit Tomato
- Smoked Potato Pie | Leek Fondue | Umami Demi-glace
- Chocolate Fondant Tart | Cardamom Custard
- OR
- Summer Posset | Confit Orange | Doughnut | Mint Jelly
- ~
- Our menu is locally sourced and seasonal and changes regularly. The menu online at the time of booking may differ from the menu on the date of your reservation
- We are a zero waste kitchen, therefore we cannot 'switch out' courses for the meat & fish/vegetarian equivalent
- Any allergies or dietary requirements should be made known at the time of booking. As we only offer a tasting menu, we cannot cater for complex dietary requirements.
- Served Wednesday to Saturday from 12pm
- Two Course Set Lunch - 26
- Starter
- Pigeon Arancini | Red Onion Jam | Date | Candied Walnut
- Scallop | Oyster Mushroom | Ratatouille | Sauce Makhani
- Jerusalem Artichoke Soup | Artichoke Crisps | Chives | Herb Oil | Lemon (v)
- ~
- Main
- Beef Cheek | Mushroom Puy Lentils | Spinach | Tarragon
- Sea Trout | Fresh Noodles | Ginger | Chilli | Garlic
- Stuffed Courgette | Pine Nuts | Herb Crumb | Sauce Makhani (v)
- ~
- Dessert
- Rhubarb & Custard Parfait | Apple Compote | Poached Rhubarb | Macaron | Gingerbread Crumble (v) (11)
- British Cheese Board | Bath Soft | Cheddar | Stilton | Goats | Quince | Rye Biscuits (12)
- Prices in (brackets) are the prices of desserts if ordered as a third course
- ~
- Our menu is locally sourced and seasonal and changes regularly. The menu online at the time of booking may differ from the menu on the date of your reservation
- Please let a member of staff know of any allergies or dietary requirements
- (Glass/Bottle)
- SPARKLING
- Pere Ventura Cava, Spain - 8.5/38
- Pannier Champagne Brut, France - 14/70
- Hattingley Valley Rosé Brut, Hampshire - 14/75
- Hattingley Valley Classic Cuvee, Hampshire - 60
- ~
- WHITE
- Las Orcas Solar de Randez Rioja Blanco, Spain - 8.5/31
- Forgeron Dubois Sauvignon Blanc, France - 8.5/33
- Babylonstoren Chenin Blanc, South Africa - 9/36
- Loudenotte Chardonnay, France - 9.5/38
- Chateau Burgozone Viognier, Bulgaria 2020 - 10.5/39
- Quinta de Lixa QL Flowers Vinho Verde, Portugal - 32
- Eroica Dry Riesling, America - 48
- Grace Koshu Kayagatake, Japan - 51
- Philipp Bründlmayer Gruner Veltliner, Austria - 53
- J.M.Boillot Montagny 1er Cru, France - 82
- Ededia Viña Somoza Godello, Spain - 83
- Roagna Solea DOC, Italy - 99
- ~
- RED
- Reserve du Fleur Côtes du Rhône, France 2020 - 8.5/31
- Balla Geza Feketeleanyka, Romania - 8.5/33
- Alchemy Tempranillo, Spain 9/38
- Babylonstoren Shiraz, South Africa 11/46
- Urlar Organic Pinot Noir, New Zealand - 13/56
- Uggiano Prestige Chianti Classico Reserva, Italy - 33
- Falernia Syrah, Chile - 40
- Bolyki Bikaver Bulls Blood, Hungary - 51
- Bogle Old Vine Zinfandel, California - 60
- Eugenio Bocchino Roccabella Nebbiolo, Italy - 64
- Domaine Berthaut-Gerbet Fixin Rouge Burgundy, France - 82
- Leeuwin Estate Cabernet Sauvignon Art Series, Australia - 110
- ~
- ROSE
- Triennes Rosè, France - 8.5/32
- Dunleavy Rosé, Somerset - 11/45
- ~
- ORANGE
- Tetramythos Orange Agrippiotis, Greece - 48
- ~
- DESSERT
- Kardos 'Fairytale' Late Harvest Tokaj, Hungary - 8.5/60
- Recioto Dela Valpolicella Valpantena, Italy - 10/81
- ~
- Please note that we do not offer corkage
- Orange Mule | Cointreau, Ginger Beer - 12
- New | French 75 | Champagne, Gin, Lemon - 14.5
- Bianco Boulevardier | Bourbon, Campari, Vermouth - 12
- Scout & Sage Exclusive Batch : 'Henry's' Gin & Tonic - 8.5
- Scout & Sage London Dry Gin & Tonic - 8
- New | Kir Elderflower | Champagne, Elderflower Liqueur - 14.5
- Kir Royale | Champagne, Blackcurrant Liqueur - 14.5
- Calem White Port & Tonic - 8
