- Five Course Tasting Menu
- Seven Course Tasting Menu
- Lunch
- Wine
- Aperitifs
- Served Tuesday to Saturday from 6pm
- Five Course : Farm & Sea - 65
- Smoked Salmon Parfait | Sourdough Cream Cheese | White Soy | Nori | Rice Cracker
- Salt-Coley Brandade Raviolo | Lobster Bisque Foam | Celeriac, Vanilla Puree | Herb Crumb
- Comté Royale | Roast Cauliflower | Balsamic Shallot | Quince | Wholemeal Cracker | Sorrel
- Rhug Estate Venison | Chard | Beetroot Espuma | Chicken Liver Pâté | Cocoa & Peanut Crumb
- Ginger, Turmeric Chocolate Fondant | Cardamom Anglaise | Chocolate Sable
- OR
- Iced Nougat Parfait | Mulled Wine Pear | Orange Creme Diplomat | Sesame Tuile
- ~
- Five Course : Land - 65
- Mushroom, Miso Broth | Potato | Garlic | Ginger | Lemongrass | Kaffir Lime
- Smoked Potato Raviolo | Parmesan Foam | Celeriac, Vanilla Puree | Lemon, Parmesan Crumb
- Comté Royale | Roast Cauliflower | Balsamic Shallot | Quince | Wholemeal Cracker | Sorrel
- Herb Gnocchi | Foraged Mushrooms | Kale | Mead Jelly | Mushroom Duxelles
- Ginger, Turmeric Chocolate Fondant | Cardamom Anglaise | Chocolate Sable
- OR
- Iced Nougat Parfait | Mulled Wine Pear | Orange Creme Diplomat | Sesame Tuile
- ~
- 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
- Seven Course : Farm & Sea - 80
- Smoked Salmon Parfait | Sourdough Cream Cheese | White Soy | Nori | Rice Cracker
- Salt-Coley Brandade Raviolo | Lobster Bisque Foam | Celeriac, Vanilla Puree | Herb Crumb
- Comté Royale | Roast Cauliflower | Balsamic Shallot | Quince | Wholemeal Cracker | Sorrel
- Partridge | Jerusalem Artichoke | Foraged Mushrooms | Grilled Leek | Game Jus
- Stone Bass | Cucumber | Brussels Sprout | Fish Cream | Jamon Crumb | Gnocchi
- Rhug Estate Venison | Chard | Beetroot Espuma | Chicken Liver Pâté | Cocoa & Peanut Crumb
- Ginger, Turmeric Chocolate Fondant | Cardamom Anglaise | Chocolate Sable
- OR
- Iced Nougat Parfait | Mulled Wine Pear | Orange Creme Diplomat | Sesame Tuile
- ~
- Seven Course : Land - 75
- Mushroom, Miso Broth | Potato | Garlic | Ginger | Lemongrass | Kaffir Lime
- Butternut Raviolo | Parmesan Foam | Popcorn Powder | Pumpkin Seeds
- Comté Royale | Roast Cauliflower | Balsamic Shallot | Quince | Wholemeal Cracker | Sorrel
- Jerusalem Artichoke Tart | Artichoke Custard | Shallot, Endive Salad | Black Garlic | Candied Walnut
- Celeriac Risotto | Parsnip | Broccoli Tops | Herb Crumb | Winter Truffle
- Herb Gnocchi | Foraged Mushrooms | Kale | Mead Jelly | Mushroom Duxelles
- Ginger, Turmeric Chocolate Fondant | Cardamom Anglaise | Chocolate Sable
- OR
- Iced Nougat Parfait | Mulled Wine Pear | Orange Creme Diplomat | Sesame Tuile
- ~
- 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
- Black Pudding Bon Bon | Cultivated Wild Mushroom | Kale | Mead Jelly | Duxelles
- Salt-Coley Raviolo | Parmesan Foam | Celeriac, Vanilla Puree | Herb Crumb
- Royale | Seared Cauliflower | Quince Puree | Wholemeal Cracker | Balsamic Shallot (v)
- ~
- Main
- Larkhall Hanger Steak | Charred Shallot | Crushed New Potato | Carrot | Orange | Nori | Jus
- Fowey Mussels | Thai Mussel Sauce | Ginger | Spring Onion | Pak Choi | Salsify | Kale
- Celeriac Risotto | Mascarpone | Parmesan | Parsnip | Broccoli Tops | Parmesan Crumb (v)
- ~
- Dessert
- Iced Nougat Parfait | Mulled Wine Pear | Orange Creme Diplomat | Sesame Tuile (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 - 8.5/38
- Montaudon 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
- Chateau Ste Michelle Eroica Riesling, America - 48
- Grace Koshu Kayagatake, Japan - 51
- Philipp Bründlmayer Gruner Veltliner, Austria - 53
- Le May Lorenzon Montagny 1er Cru, France - 85
- 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
- Seresin Estate Leah 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 Coillot Marsannay ‘Les Grasses Têtes’ Burgundy, France - 82
- Leeuwin Estate Cabernet Sauvignon Art Series, Australia - 110
- ~
- ROSE
- Triennes Rosè, France - 8.5/32
- Dunleavy Rosé, Somerset - 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
- French 75 | Champagne, Gin, Lemon - 14.5
- New | 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
- Calem White Port & Tonic - 8
