- Five Course Tasting Menu
- Seven Course Tasting Menu
- Lunch
- Wine
- Aperitifs
- Served Tuesday to Saturday from 6pm
- Five Course : Farm & Sea - 75
- Weymouth Crab | Almond & Sourdough | Ponzu | Popcorn | Roe
- Confit Goose Leg Raviolo | Quince Aioli | Sage | Orange | Garlic
- Blue Cheese Royale | Red Cabbage | Sprout | Pickled Walnut | Red Chard
- Venison Loin | Blackcurrant | Beetroot | Vanilla Peanut Crumb | Kale | Parfait
- British Cheese Board | Bath Soft | Cheddar | Stilton | Goats | Quince | Rye Biscuits (v) (Supplement - 12)
- Chocolate Marquise | Candied Saltana | Cranberry | Sesame Tuile | Kumquat Sauce | Meringue
- ~
- Five Course : Land - 70
- Jerusalem Artichoke Jam | Spinach | Kombu Jelly | Beurre Noisette Cream
- Smoked Potato Raviolo | Egg Yolk | Comté | Truffle Foam | Lemon
- Blue Cheese Royale | Red Cabbage | Sprout | Pickled Walnut | Red Chard
- Roast Beetroot | Quince Aioli | Chard | Goats Cheese Mousse
- British Cheese Board | Bath Soft | Cheddar | Stilton | Goats | Quince | Rye Biscuits (v) (Supplement - 12)
- Chocolate Marquise | Candied Saltana | Cranberry | Sesame Tuile | Kumquat Sauce | Meringue
- ~
- 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 - 90
- Weymouth Crab | Almond & Sourdough | Ponzu | Popcorn | Roe
- Confit Goose Leg Raviolo | Quince Aioli | Sage | Orange | Garlic
- Blue Cheese Royale | Red Cabbage | Sprout | Pickled Walnut | Red Chard
- Wood Pigeon | Pistachio | Orange | Ham Hock | Sorrel
- Roast Brill | Sauerkraut | Smoked Lardon | Mustard Seeds | Celeriac Cream
- Venison Loin | Blackcurrant | Beetroot | Vanilla Peanut Crumb | Kale | Parfait
- British Cheese Board | Bath Soft | Cheddar | Stilton | Goats | Quince | Rye Biscuits (v) (Supplement - 12)
- Chocolate Marquise | Candied Saltana | Cranberry | Sesame Tuile | Kumquat Sauce | Meringue
- ~
- Seven Course : Land - 80
- Jerusalem Artichoke Jam | Spinach | Kombu Jelly | Beurre Noisette Cream
- Smoked Potato Raviolo | Egg Yolk | Comté | Truffle Foam | Lemon
- Blue Cheese Royale | Red Cabbage | Sprout | Pickled Walnut | Red Chard
- Rosemary Gnocchi | King Oyster Mushroom | Duxelles | Lemon | Sherry Gel
- Risotto | Fennel | Herb Crumb | Black Garlic
- Roast Beetroot | Quince Aioli | Chard | Goats Cheese Mousse
- British Cheese Board | Bath Soft | Cheddar | Stilton | Goats | Quince | Rye Biscuits (v) (Supplement - 12)
- Chocolate Marquise | Candied Saltana | Cranberry | Sesame Tuile | Kumquat Sauce | Meringue
- ~
- 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 Menu - 26
- Starter
- Fish Chowder | New Potato | Sun-dried Tomato | French Bean | Celery | Sourdough Crouton
- Bavette Tartare | Cornichon | Croutons | Mustard Seeds | Wasabi & Watercress
- Herb Gnocchi | Ernygii Mushroom | Duxelles | Quince Aioli | Sherry Gel (v)
- ~
- Main
- Confit Beef Cheek | Chestnut Puy Lentils | Kimchi Pear | Purple Sprouting Broccoli | Pickled Mooli
- Torched Mackerel | Celeriac Choucroute | Cucumber | Spinach | Black Garlic | Tarragon
- Pumpkin Risotto | Swede | Spring Onion | Balsamic Onion | Herb Crumb (v)
- ~
- Dessert
- Chocolate Fondant | Granola | Marinated Cranberries & Sultanas | Sichuan Anglaise (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, Cava, Spain - 9/39
- Bride Valley Rosé Bella, Dorset, England 2019 - 14/74
- Taittinger Brut Reserve Champagne, Champagne, France - 15/80
- Bride Valley Cremant, Dorset, England - 50
- Krug Grande Cuvee Brut, Champagne,France - 250
- ~
- WHITE
- Babylonstoren Chenin Blanc, Simonsberg, South Africa 2022 - 9.5/36
- Bride Valley Chardonay, Dorset, England 2020- 13/50
- Walter Glatzer Organic Gruner Veltliner, Carnuntum, Austria 2021 - 15/55
- Bibo Runge Revoluzzer Dry Riesling, Rheingau, Germany 2017 - 16/60
- Ixsir Grande Reserve White, Bekaa Valley, Lebanon 2022 - 17/70
- Las Orcas Solar de Randez Rioja Blanco, Rioja, Spain 2022 - 33
- Quinta de Lixa QL Flowers Vinho Verde, Vinho Verde, Portugal 2022 - 38
- Chateau Burgozone Viognier, Danube Plain, Bulgaria 2021 - 40
- Domaine De La Milleranche, Beaujolais-Villages, France 2020 - 60
- Domaine de Vauroux Chablis Grand Cru Bougros, Chablis, France 2019 - 90
- ~
- RED
- Alchemy Tempranillo, Tierra De Castille, Spain 2019 - 10/38
- Babylonstoren Shiraz, Simonsberg, South Africa 2020 - 13/47
- Rico-Nuevo Jirón De Niebla, Cebreros, Spain 2018 - 15/55
- Urlar Organic Pinot Noir, Gladstone, New Zealand 2021- 16/60
- El Ixsir Red, Bekaa Valley, Lebanon 2015 - 23/95
- Reserve du Fleur Côtes du Rhône, Rhone Valley, France 2022 - 33
- Balla Geza Feketeleanyka, Minis, Romania 2021- 35
- Pattingham Vineyard Divico, Staffordshire, England 2021 - 50
- Pasaeli 6N Karasakiz, Kaz Daglari, Turkey 2021 - 65
- Connétable de Talbot Saint-Julien, Bordeaux, France 2018 - 90
- Bodega Numanthia, Numanthia Toro, Toro, Spain 2017 - 100
- Conterno Fantino 'Mosconi Vigna Ped' Barolo, Piedmont, Italy 2017 - 118
- ~
- ROSE
- Dunleavy Rosé, Somerset, England 2022 - 11/45
- Chivite Las Fincas Rosado, Navarra, Spain 2021- 13/50
- Chateau d'Esclans Rock Angel Rosé, Provence, France 2021 - 60
- ~
- DESSERT
- Recioto Dela Valpolicella Valpantena, Veneto, Italy 2020 - 10/81
- Holdvölgy Eloquence Sweet Szamorodni Tokaj, Tokaj, Hungary 2011 - 11/89
- Weinlaubenhof Kracher Cuvee Auslese, Burgenland, Austria 2017 - 14/110
- 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
