Starters

Warm vichyssoise, crispy potato skin, confit potato, grilled leek, leek ash - 10
Snow crab soup, bok choi, ginger, crab sesame toast, kimchi gel – 11
Duck liver parfait, blood orange gelee, chicken skin granola, truffle bun - 11

Sides

Roasted potatoes & Jerusalem artichokes / Mash / Triple cooked chips - 4
Purple sprouting broccoli / Chicory & apple salad / Spiced squash - 4


Mains

Root vegetable & truffle pithivier, grilled purple sprouting broccoli and stilton sauce - 19
Satay roasted cauliflower, spiced chickpeas, salsa verde, sweet & sour red onions - 19
Rainbow trout, roasted potatoes & Jerusalem artichokes, olives, lemon & parsley sauce - 21
Roasted cod loin, salted cod pakora, spiced squash, curry sauce, spinach - 22
Pork belly, beetroot & potato pan haggerty, apple gel, white chicory and apple salad - 22
Peppered veal loin, sauce Diane, chanterelle, mash, spring greens - 23


Desserts

Pear tatin, salted caramel ice cream - 10
Parsnip cake, cream cheese ice cream, raisin gel, candied walnut – 10
Chocolate orange cake, blood orange, pistachio, blood orange sorbet - 10
Ice Cream Selection - 6
(Vanilla, chocolate, mint choc chip, salted caramel, cream cheese, vegan vanilla -
Flavours subject to change) - 3 scoops per portion
Sorbet Selection - 6
(raspberry, lemon, passionfruit, blood orange -
Flavours subject to change) - 3 scoops per portion

Cheese board – 10

(Spenwood [thermised sheep's], Berkshire (v), Elrick Log [raw goats], South Lanarkshire (v), Baron Bigod [raw cow's], Suffolk, Pevensey Blue [pasteurised cow's], East Sussex
Cheeses subject to change. All cheeses included on cheeseboard)




Buy the chefs a beer – 5
Discretionary 12.5% service charge will be added to the bill



Gluten Free Menu and allergen menus available

Menus