Copper & Ink
Starters
Beetroot terrine, black olive cracker, whipped feta, pickled beets, black garlic mayo - 12
Grilled octopus, elderflower vinegar heritage tomatoes, thyme, shallots - 13
Chicken liver, bacon jam, pickled beetroot, beetroot gel, croute, dehydrated datterini - 13
Sides
Grilled peaches, green beans, toasted almonds, burrata - 5
Truffle mac n cheese, summer truffle - 5
Sweet potato, figs, balsamic vinegar, feta cheese - 5
Rosemary salt triple cooked chips - 5
Fennel & kohlrabi salad, mustard dressing - 5
Corn ribs, spiced butter - 5
Mains
Sweetcorn fritters, spiced corn ribs, sweetcorn puree, sweet chilli sauce, guacamole - 21
Sun-dried tomato arancini, arrabbiata sauce, stracciatella, olive tapenade - 21
Plaice meunière, pomme Anna, sauteed green beans - 23
Cod loin, thai green curry broth, mussels, sea vegetables, fish sauce dressing - 24
Beef rump, everything bagel crumb, celeriac remoulade, celeriac & mustard puree - 23
Duck breast, confit duck bon bon, charred onion, cherry gel, pickled cherries - 25
Desserts
Fig leaf ricotta, blackcurrant compote, brown butter madeleines, blackcurrant granita - 12
Walnut cake, lemon thyme panna cotta, damson jelly, damson puree, frosted walnut - 12
Chocolate brownie, orange curd, whiskey ice cream, chocolate tuile - 12
Whipped goat's curd, honey, crackers, granola, apricot jam - 8
Ice Cream & Sorbet Selection - 6
(Flavours subject to change) - 3 scoops per portion
Cheese board – 14
(Spenwood [thermised sheep's], Berkshire (v), Brightwell Ash [pasteurised goats], Oxfordshire, Baron Bigod [raw cow's], Suffolk, Devon Blue [pasteurised cow's], Devon
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
Beetroot terrine, black olive cracker, whipped feta, pickled beets, black garlic mayo - 12
Grilled octopus, elderflower vinegar heritage tomatoes, thyme, shallots - 13
Chicken liver, bacon jam, pickled beetroot, beetroot gel, croute, dehydrated datterini - 13
Sides
Grilled peaches, green beans, toasted almonds, burrata - 5
Truffle mac n cheese, summer truffle - 5
Sweet potato, figs, balsamic vinegar, feta cheese - 5
Rosemary salt triple cooked chips - 5
Fennel & kohlrabi salad, mustard dressing - 5
Corn ribs, spiced butter - 5
Mains
Sweetcorn fritters, spiced corn ribs, sweetcorn puree, sweet chilli sauce, guacamole - 21
Sun-dried tomato arancini, arrabbiata sauce, stracciatella, olive tapenade - 21
Plaice meunière, pomme Anna, sauteed green beans - 23
Cod loin, thai green curry broth, mussels, sea vegetables, fish sauce dressing - 24
Beef rump, everything bagel crumb, celeriac remoulade, celeriac & mustard puree - 23
Duck breast, confit duck bon bon, charred onion, cherry gel, pickled cherries - 25
Desserts
Fig leaf ricotta, blackcurrant compote, brown butter madeleines, blackcurrant granita - 12
Walnut cake, lemon thyme panna cotta, damson jelly, damson puree, frosted walnut - 12
Chocolate brownie, orange curd, whiskey ice cream, chocolate tuile - 12
Whipped goat's curd, honey, crackers, granola, apricot jam - 8
Ice Cream & Sorbet Selection - 6
(Flavours subject to change) - 3 scoops per portion
Cheese board – 14
(Spenwood [thermised sheep's], Berkshire (v), Brightwell Ash [pasteurised goats], Oxfordshire, Baron Bigod [raw cow's], Suffolk, Devon Blue [pasteurised cow's], Devon
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
