- Five Course Tasting Menu
- Seven Course Tasting Menu
- Lunch
- Wine
- Aperitifs
- Served Tuesday to Saturday from 6pm
- Five Course : Farm & Sea - 45
- Scotch Broth | Winter Vegetables | Pearl Barley | Radish
- Confit Duck Leg Raviolo | Quince Aioli | Sorrel | Broccoli Crumb
- Lamb Sweetbreads | Artichoke & Mustard Puree | Baby Gem | Honey & Soy Glaze
- Somerset Mallard | Pistachio & Orange | Pressed Potato | Crispy Kale | Chicken Liver Parfait
- Chocolate Fondant | Sichuan Anglaise | Chocolate Soil | Salted Caramel
- OR
- Yuzu & Lemon Meringue Tarte | Passionfruit Sauce
- ~
- Five Course : Land - 45
- Potato & Miso Broth | Winter Vegetables | Pearl Barley | Radish
- Butternut Squash Raviolo | Quince Aioli | Parmesan Cream
- Curried Cauliflower | Pickled Cauliflower | Coriander | Lemon
- Celeriac Risotto | Chestnut | Broccoli Crumb | Celery Salt | Pomelo
- Chocolate Fondant | Sichuan Anglaise | Chocolate Soil | Salted Caramel
- OR
- Yuzu & Lemon Meringue Tarte | Passionfruit Sauce
- ~
- 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 - 70
- Scotch Broth | Winter Vegetables | Pearl Barley | Radish
- Confit Duck Leg Raviolo | Quine Aioli | Sorrel Broccoli Crumb
- Lamb Sweetbreads | Artichoke & Mustard Puree | Baby Gem | Honey & Soy Glaze
- Blue Cheese Royale | Beetroot | Candied Orange | Sesame | Brick Pastry
- Roasted Skrei Cod | Chanterelle Puree | Kohlrabi | Purple Broccoli | Chicken Jus | Shallot
- Somerset Mallard | Pistachio & Orange | Pressed Potato | Crispy Kale | Chicken Liver Parfait
- Chocolate Fondant | Sichuan Anglaise | Chocolate Soil | Salted Caramel
- OR
- Yuzu & Lemon Meringue Tarte | Passionfruit Sauce
- ~
- Seven Course : Land - 65
- Potato & Miso Broth | Winter Vegetables | Pearl Barley | Radish
- Butternut Squash Raviolo | Quince Aioli | Parmesan Cream
- Glazed Thai Shallots | Artichoke Puree | Baby Gem | Honey & Soy
- Blue Cheese Royale | Beetroot | Candied Orange | Sesame | Brick Pastry
- Curried Cauliflower | Pickled Cauliflower | Coriander | Lemon
- Celeriac Risotto | Chestnut | Broccoli Crumb | Celery Salt | Pomelo
- Chocolate Fondant | Sichuan Anglaise | Chocolate Soil | Salted Caramel
- OR
- Yuzu & Lemon Meringue Tarte | Passionfruit Sauce
- ~
- 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 - 20
- Starter
- Weymouth Squid | Wasabi Dressing | Green Apple | Coriander | Shallot
- Black Pudding | Cherry | Polenta | Kale
- Winter Soup | Truffle | Potato (v)
- ~
- Main
- Wood Pigeon | Pistachio | Herb Couscous | Red Cabbage Wonton
- Roast Monkfish | Spinach Puree | Herb Crumb | Fennel
- Roast Cauliflower | Spinach | Baked Shallot | Artichoke & Mushroom Puree (v)
- ~
- Dessert
- Chocolate Fondant | Sichaun Anglaise | Chocolate Soil | Salted Caramel (v) (10)
- 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
- Divina Cava Brut, Spain - 8/36
- Camel Valley Classic Cuvee, Cornwall - 12/50
- Baron De Marck Champagne Brut, France - 13/70
- ~
- WHITE
- Las Orcas Solar de Randez Viura, Spain - 7.5/30
- Forgeron Dubois Sauvignon Blanc, France - 8/33
- Babylonstoren Chenin Blanc, South Africa - 9/35
- Loudenotte Chardonnay, France - 9.5/36
- Chateau Burgozone Viognier, Bulgaria 2020 - 10/38
- Quinta de Lixa QL Flowers Vinho Verde, Portugal - 28
- Eroica Dry Riesling, America - 46
- Grace Koshu Kayagatake, Japan - 50
- Philipp Bründlmayer Gruner Veltliner, Austria - 51
- Duex Montille Montagny 1er Cru, France - 80
- Ededia Viña Somoza Godello, Spain - 83
- Roagna Solea DOC, Italy - 99
- ~
- RED
- Reserve du Fleur Côtes du Rhône, France 2020 - 7.5/30
- New | Balla Geza Fekete Leanyka, Romania - 8/33
- New | 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 - 31
- Falernia Syrah, Chile - 38
- Bolyki Bikaver Bulls Blood, Hungary - 50
- 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
- ~
- 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
- Sloe Fizz | Sloe Gin, Cava - 9
- Hemingway | Rum, Grapefruit, Cherry Liqueur - 12
- New | Boulevardier | Bourbon, Campari, Vermouth - 11
- New | Scout & Sage Exclusive Batch : 'Henry's' Gin & Tonic - 8
- Scout & Sage London Dry Gin & Tonic - 7
- Six O'Clock London Dry Gin & Tonic - 8
- Kir Royale | Champagne, Blackcurrant Liqueur - 13.5
- New | Kir Pamplemousse | Champagne, Pink Grapefruit Liqueur
- Kir Pêche | Champagne, Peach Liqueur - 13.5
- Kir | Sauvignon Blanc, Blackcurrant Liqueur - 9.5
- Calem White Port & Tonic - 7
