Copper & Ink
Starters
Watermelon, frozen feta, semi dehydrated black olives, togarashi, mint, watermelon gel - 12
Charred mackerel, smoked mackerel rillette, beetroot, salted blackcurrants, pickled shallots - 13
Venison carpaccio, nduja, capers, cornichon, anchovy emulsion, shoestring fries, herb salad - 13
Sides
Herby quinoa & salsa verde / herb gnocchi & romesco / triple cooked chips - 5
Grilled courgettes & sesame / Hummus & quinoa cracker / green salad - 5
Mains
Roasted squash, buckwheat, pickled apple, date puree, whipped goat's cheese, hazelnuts - 21
Grilled courgettes, quinoa, buratta stuffed courgette flower, smoked tofu sauce, quinoa cracker - 21
Grilled octopus, split pea puree, yoghurt dressing, charred lemons, roasted almonds - 23
Salmon fillet, seared scallops, triple cooked potato, cucumber ketchup, torched sweetcorn, peas - 24
Herb marinated hanger steak, romesco sauce, herb gnocchi, watercress - 23
Roasted poussin breasts, crispy fried confit legs, celeriac remoulade, bread sauce puree, jus - 25
Desserts
Burnt honey parfait, strawberry sorbet, buckwheat, lovage oil, strawberry vinegar - 12
Chocolate crémeux, cherry sorbet, frozen chocolate cake, pickled cherries - 12
Buttermilk mousse, gooseberry compote, gooseberry & elderflower sorbet, frangipane, burnt meringue - 12
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
Watermelon, frozen feta, semi dehydrated black olives, togarashi, mint, watermelon gel - 12
Charred mackerel, smoked mackerel rillette, beetroot, salted blackcurrants, pickled shallots - 13
Venison carpaccio, nduja, capers, cornichon, anchovy emulsion, shoestring fries, herb salad - 13
Sides
Herby quinoa & salsa verde / herb gnocchi & romesco / triple cooked chips - 5
Grilled courgettes & sesame / Hummus & quinoa cracker / green salad - 5
Mains
Roasted squash, buckwheat, pickled apple, date puree, whipped goat's cheese, hazelnuts - 21
Grilled courgettes, quinoa, buratta stuffed courgette flower, smoked tofu sauce, quinoa cracker - 21
Grilled octopus, split pea puree, yoghurt dressing, charred lemons, roasted almonds - 23
Salmon fillet, seared scallops, triple cooked potato, cucumber ketchup, torched sweetcorn, peas - 24
Herb marinated hanger steak, romesco sauce, herb gnocchi, watercress - 23
Roasted poussin breasts, crispy fried confit legs, celeriac remoulade, bread sauce puree, jus - 25
Desserts
Burnt honey parfait, strawberry sorbet, buckwheat, lovage oil, strawberry vinegar - 12
Chocolate crémeux, cherry sorbet, frozen chocolate cake, pickled cherries - 12
Buttermilk mousse, gooseberry compote, gooseberry & elderflower sorbet, frangipane, burnt meringue - 12
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
