- Five Course Tasting Menu
- Seven Course Tasting Menu
- Lunch
- Wine
- Aperitifs
- Served Tuesday to Saturday from 6pm
- Our prices will be increasing as of 27/06/23 - Please see our home page for our new prices.
- Five Course : Farm & Sea - 65
- Crispy Squid | Green Apple | Sorrel | Braised Shiitake | Ponzu Dressing | Chilli
- Pea & Dill Raviolo | Soy Jelly | Balsamic Onion | White Apple & Ginger | Furikake Powder
- Cheddar Royale | Rhubarb Compote | Candied Beetroot | Granola | Red Amaranth
- Lamb Rump | Date Puree | Stem Artichoke | Swiss Chard | Anchovy Oil
- British Cheese Board | Bath Soft | Cheddar | Stilton | Goats | Quince | Rye Biscuits (v) (Supplement - 12)
- Burnt Citron Tart | Strawberry | Meringue | Blackberry Gel | Vanilla Crumble
- ~
- Five Course : Land - 65
- Mushroom Consommé | Asparagus | Shimeji | Broad Bean | Courgette | Sourdough Croutons
- Pea & Dill Raviolo | Soy Jelly | Balsamic Onion | White Apple & Ginger | Furikake Powder
- Cheddar Royale | Rhubarb Compote | Candied Beetroot | Granola | Red Amaranth
- Grilled Heritage Carrot | Teriyaki | Yoghurt | Pickled Cucumber | Kimchi Wonton | Confit Potato
- British Cheese Board | Bath Soft | Cheddar | Stilton | Goats | Quince | Rye Biscuits (v) (Supplement - 12)
- Burnt Citron Tart | Strawberry | Meringue | Blackberry Gel | Vanilla Crumble
- ~
- 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 note that all members of your party are required to have the same number of courses
- 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 prior to booking. As we only offer a tasting menu, we cannot cater for complex dietary requirements.
- Served Tuesday to Saturday from 6pm
- Our prices will be increasing as of 27/06/23 - Please see our home page for our new prices.
- Seven Course : Farm & Sea - 80
- Crispy Squid | Green Apple | Sorrel | Braised Shiitake | Ponzu Dressing | Chilli
- Pea & Dill Raviolo | Soy Jelly | Balsamic Onion | White Apple & Ginger | Furikake Powder
- Cheddar Royale | Rhubarb Compote | Candied Beetroot | Granola | Red Amaranth
- Marinaded Chicken Thigh | Hispi Cabbage | Crispy Chicken Skin | Avocado Puree | Sesame
- Plaice | Tomato Puree | Ratatouille | Capers | Confit Garlic | Green Gazpacho
- Lamb Rump | Date Puree | Stem Artichoke | Swiss Chard | Anchovy Oil
- British Cheese Board | Bath Soft | Cheddar | Stilton | Goats | Quince | Rye Biscuits (v) (Supplement - 12)
- Burnt Citron Tart | Strawberry | Meringue | Blackberry Gel | Vanilla Crumble
- ~
- Seven Course : Land - 75
- Mushroom Consommé | Asparagus | Shimeji | Broad Bean | Courgette | Sourdough Croutons
- Pea & Dill Raviolo | Soy Jelly | Balsamic Onion | White Apple & Ginger | Furikake Powder
- Cheddar Royale | Rhubarb Compote | Candied Beetroot | Granola | Red Amaranth
- Rosemary Gnocchi | Shiitake | Watercress & Garlic Puree | Radish
- Poached Peach Salad | Stem Artichoke | Oak Leaf | Brick Pastry | Avocado | Shallot Dressing
- Grilled Heritage Carrot | Teriyaki | Yoghurt | Pickled Cucumber | Kimchi Wonton | Confit Potato
- British Cheese Board | Bath Soft | Cheddar | Stilton | Goats | Quince | Rye Biscuits (v) (Supplement - 12)
- Burnt Citron Tart | Strawberry | Meringue | Blackberry Gel | Vanilla Crumble
- ~
- 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 note that all members of your party are required to have the same number of courses
- 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 prior to 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
- Geng Jeut Broth | Chicken | Shimeji | Pickled Ginger | Wakame
- Tempura Cuttlefish | Ponzu | Apple | Lollo Blonde | Oak Leaf | Coriander Root
- Nettle Mousse Raviolo | Egg Yolk | Pea Purée | Balsamic Onion | Apple, & Soy Jelly | Pea Shoots (v)
- ~
- Main
- Hanger Steak | Carrot | Lemon | Tomato | Olive Oil Mash | Jus
- Trout | Hispi Cabbage | Crispy Chicken Skin | Mustard Seeds | New Potato
- Poached Cauliflower | Ratatouille | Tomato | Capers | Parsley | Cucumber (v)
- ~
- Dessert
- Apricot & Frangipane Tart | Blackberry Gel | Meringue | Chocolate Shard (v) (11)
- British Cheese Board | Bath Soft | Cheddar | Stilton | Goats | Quince | Rye Biscuits (v) (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
- Divina Cava Brut, Spain - 9/39
- Montaudon Champagne Brut, France - 14/72
- Bride Valley Rosé Bella, Dorchester - 14/74
- Hattingley Valley Classic Cuvee, Hampshire - 62
- ~
- WHITE
- Corte Delle Calli Chardonnay - 7.5/29
- Babylonstoren Chenin Blanc, South Africa - 9.5/36
- Grace Koshu Kayagatake, Japan - 15/58
- Chateau Ste Michelle Eroica Riesling, America - 16/65
- Ededia Viña Somoza Godello, Spain - 19/87
- Las Orcas Solar de Randez Rioja Blanco, Spain - 33
- Forgeron Dubois Sauvignon Blanc, France - 35
- Heinrich Naked White - 37
- Quinta de Lixa QL Flowers Vinho Verde, Portugal - 38
- Chateau Burgozone Viognier, Bulgaria 2020 - 40
- Bride Valley Chardonay, England - 50
- Philipp Bründlmayer Gruner Veltliner, Austria - 55
- Le May Lorenzon Montagny 1er Cru, France - 87
- Roagna Solea DOC, Italy - 90
- ~
- RED
- Reserve du Fleur Côtes du Rhône, France - 9/33
- Alchemy Tempranillo, Spain 10/38
- Babylonstoren Shiraz, South Africa 11/47
- Bolyki Bikaver Bulls Blood, Hungary - 14/53
- Seresin Estate Rachel Pinot Noir, New Zealand - 16/65
- Pasaeli 6N Karasakiz, Turkey - 16/65
- Balla Geza Feketeleanyka, Romania - 35
- Falernia Syrah, Chile - 45
- Pattingham Vineyard Divico - 50
- Bogle Old Vine Zinfandel, California - 60
- Domaine Coillot Marsannay ‘Les Grasses Têtes’ Burgundy, France - 85
- ~
- ROSE
- Triennes Rosè, France - 9/35
- Dunleavy Rosé, Somerset - 11/45
- St. Donat Heavy Rosé, Hungary - 46
- ~
- ORANGE
- Tetramythos Orange Agrippiotis, Greece - 50
- ~
- DESSERT
- Kardos 'Fairytale' Late Harvest Tokaj, Hungary - 8.5/60
- Recioto Dela Valpolicella Valpantena, Italy - 10/81
- Alycone Tannat - 11/90
- Graham's 10YO Tawny Port, Portugal - 8
- ~
- Please note that we do not offer corkage
- Orange Mule | Cointreau, Ginger Beer - 12
- Aperol Spritz | Aperol, Cava, Soda - 13
- Negroni | Gin, Vermouth, Campari - 10
- Scout & Sage Exclusive Batch : 'Henry's' Gin & Tonic - 8.5
- Scout & Sage London Dry Gin & Tonic - 8
- Kir | White Wine, Blackcurrant Liqueur - 10
- Kir Elderflower | Champagne, Elderflower Liqueur - 14.5
- Kir Royale | Champagne, Blackcurrant Liqueur - 14.5
- White Port & Tonic - 8
