- Five Course Tasting Menu
- Seven Course Tasting Menu
- New Year's Eve 2021
- Lunch
- Wine
- Aperitifs
- Served Tuesday to Saturday from 6pm
- Five Course : Farm & Sea - 45
- Trout Gravlax | Miso Cream | Apple | Dill | Cucumber
- Confit Pork Belly Raviolo | Spinach & Oyster Espuma | Toasted Sesame Furikake
- Seared Weymouth Scallop | Jerusalem Artichoke Jam | Braised Shiitake | Mooli
- Venison Loin | Chestnut | Nashi Pear | Roasted Salsify | Chicken Liver Parfait
- Chocolate Lava Cake | Sichuan Anglaise | Chocolate Sablé
- OR
- Baked Vanilla Yoghurt | Clementine | Poached Pear | Homemade Cinnamon Doughnut
- ~
- Five Course : Land - 45
- Smoked Leeks | Miso Cream | Apple | Dill | Cucumber
- Roasted Salsify | Jerusalem Artichoke Jam | Pickled Mooli | Lemon
- Blue Cheese Royale | Persimmon | Candy Beetroot | Sesame
- Celeriac Risotto | Chestnut | Wiltshire Truffle | Celery Salt
- Chocolate Lava Cake | Sichuan Anglaise | Chocolate Sablé
- OR
- Baked Vanilla Yoghurt | Clementine | Poached Pear | Homemade Cinnamon Doughnut
- ~
- 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
- Trout Gravlax | Miso Cream | Apple | Dill | Cucumber
- Confit Pork Belly Raviolo | Spinach & Oyster Espuma | Toasted Sesame Furikake
- Seared Weymouth Scallop | Jerusalem Artichoke Jam | Braised Shiitake | Mooli
- Sweetbreads | Baby Gem | Bread Sauce | Mustard Seeds
- Roasted Cod | Smoked Potato | Yellow Chanterelle | Shredded Sprouts | Fish Sauce
- Venison Loin | Chestnut | Nashi Pear | Roasted Salsify | Chicken Liver Parfait
- Chocolate Lava Cake | Sichuan Anglaise | Chocolate Sablé
- OR
- Baked Vanilla Yoghurt | Clementine | Poached Pear | Homemade Cinnamon Doughnut
- ~
- Seven Course : Land - 65
- Smoked Leeks | Miso Cream | Apple | Dill | Cucumber
- Roasted Salsify | Jerusalem Artichoke Jam | Pickled Mooli | Lemon
- Butternut Squash Tofu | Artichoke | Pumpkin Seeds | Smoked Aioli | Sorrel
- Blue Cheese Royale | Persimmon | Candy Beetroot | Sesame
- Poached Cotswold Legbar | Shredded Sprouts | Salt & Vinegar Savoy
- Celeriac Risotto | Chestnut | Wiltshire Truffle | Celery Salt
- Chocolate Lava Cake | Sichuan Anglaise | Chocolate Sablé
- OR
- Baked Vanilla Yoghurt | Clementine | Poached Pear | Homemade Cinnamon Doughnut
- ~
- 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.
- This New Year's Eve we will be showcasing our special six course tasting menu
- Please reserve your table through our online booking facility by clicking 'book a table' in the top right corner of this page
- New Year's Eve : Farm & Sea - 85
- Baron de Marck Champagne on Arrival
- Chicken Liver Parfait | Pine Nut | Puffed Rice | Raisin | Tamarind
- Seared Weymouth Scallop | Jerusalem Artichoke Jam | Shiitake | Mooli
- Blue Cheese Royale | Candy Beetroot | Sesame | Swiss Chard
- Scotch Broth | Seasonal Vegetables | Dorset Truffle
- Creedy Carver Duck Breast | Quince Aioli | Braised Endive | Pear
- Warm Chocolate Tart | Bourbon Anglaise
- ~
- New Year's Eve : Land (to be confirmed)
- ~
- 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.
- Our menus are seasonal and locally sourced, therefore the menu on the night may be slightly different to the menu online
- Served Wednesday to Saturday from 12pm
- Two Course Set Lunch - 20
- Starter
- Trout Gravlax | Miso Cream | Apple | Cucumber | Dill
- Pumpkin & Dorset Truffle Soup | Hazelnut Oil | Cured Yolk | Artichoke Crisps (v)
- ~
- Main
- Hanger Steak | Braised Baby Gem | Beetroot Puree | Capers
- Sea Bream | Smoked Aioli | Potato | Herb Crumb | Dill
- Smoked Leeks | Artichoke | Lemon | Shallot Puree (v)
- ~
- Dessert
- Chocolate Lava Cake | Sichuan Anglaise (10)
- British Cheese Board | Bath Soft | Cheddar | Stilton | Goats | Quince | Rye Crackers (12)
- Baked Vanilla Yoghurt | Clementine | Poached Pear | Homemade Cinnamon Doughnut (10)
- 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 - 8/35
- Camel Valley Classic Cuvee, Cornwall - 12/50
- Baron De Marck Champagne Brut, France - 13/68
- Peller Estates Ice Cuveé Classic, Canada - 70
- ~
- WHITE
- Las Orcas Solar de Randez Viura, Spain - 7.5/30
- Forgeron Dubois Sauvignon Blanc, France - 8/33
- New | Eroica Dry Riesling, America - 9/35
- Loudenotte Chardonnay, France - 9.5/36
- Chateau Burgozone Viognier, Bulgaria 2020 - 10/38
- Quinta de Lixa QL Flowers Vinho Verde, Portugal - 28
- Babylonstoren Chenin Blanc, South Africa - 40
- 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 - 13/55
- Uggiano Prestige Chianti Classico Reserva, Italy - 31
- Falernia Syrah, Italy - 37
- 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 - 9.5/80
- ~
- Please note that we do not offer corkage
- Sloe Fizz | Sloe Gin, Cava - 9
- New | Damson Gin Martini | Damson Gin, Vermouth - 11
- 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
