Starters & Sides

Wild mushrooms, creme fraiche, Dijon mustard, salsa verde, brioche toast, potato glass - 9
Scallops, Catalan fish stew, dill oil, crouton, bronze fennel – 10
Smoked duck breast, duck ham, crispy fried duck hearts, blackberry chutney, frissee salad - 10

Herb gnocchi / Champ / Triple cooked chips - 4
Braised leeks / Sprout tops & chestnuts / Mushrooms in a cream sauce - 4


Mains

Roasted delica pumpkin, herb gnocchi, girlies, pumpkin puree, sage beurre noisette – 18
Roasted Jerusalem artichokes, caramelised j.choke puree, salt baked pink fir, cavolo nero – 18
Sea bass fillet, clam mariniere, grilled spring onion champ, pickled cucumber, clams – 19
Pan seared halibut fillet, crab gnocchi, braised leeks, crab bisque, dill oil – 20
Pork chop, cheese stuffed onion, peppercorn sauce, baby leaf salad, sage crisps – 20
Partridge & game hot water crust pie, parsnip puree, sprout tops, chestnuts, game jus - 21


Desserts

Earl grey poached pears, shortbread, chocolate cremeux, vanilla ice cream, chocolate sauce – 10
Chestnut sponge, chestnut gel, prune puree, meringue, caramelised white chocolate ice cream – 10
Jamaican ginger cake, custard - 10
Ice Cream Selection - 6
(Vanilla, chocolate, mint choc chip, vegan almond, vegan vanilla, Caramelised white chocolate)
Flavours subject to change) - 3 scoops per portion
Sorbet Selection - 6
(raspberry, coconut & pandan, cherry, mango)
Flavours subject to change) - 3 scoops per portion

Cheese board – 10

(Spenwood [thermised sheep's] (v), Berkshire, Sinodun Hill [raw goats] (v), Oxfordshire, Baron Bigod [raw cow's], Suffolk, Brunswick Blue [pasteurised sheep's (v), 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