Sir Charles Napier  
   
Bar Photo
  Celeriac veloute with poached quail’s egg and salt baked celeriac 9.50
Cornish mackerel with lentil dahl, pickled cucumber and yoghurt 10.50
Chicken liver and foie gras parfait with sauternes jelly 10.50
Double baked smoked haddock and cheddar soufflé 11.50
Diver caught scallops with tandoori spiced pork belly and lime pickle puree 15.50
Seared foie gras with endive marmalade and charred onions 15.50
Cornish crab with mango, yuzu and basil 12.50

Braised ox cheek, celeriac mash, salt baked artichokes and balsamic onions 24.50
Yuzu glazed goosnargh duck, confit leg, croustillant, carrot and cumin 27.50
Loin of roe deer with venison cottage pie and pickled baby beetroot 26.50
Wild sea bass, haricot blanc, trompette de la mort, violet artichokes and hazelnut vinaigrette 26.50
Cornish cod with celeriac puree, braised celery, crones, parmesan gnocchi and tarragon butter 25.50
Sea bream with squid ink linguine and chorizo 23.50
Celery and blue cheese gratin with quinoa, pear ketchup and walnuts 19.50

buttered russian kale │ savoy cabbage and bacon │ triple cooked chips

side dishes 4.00      Puddings 8.50      British & French Cheeses from 10.50   Coffee 2.95

Plus 12.5% suggested service charge
Menu & Prices are subject to change

CLICK TO DOWNLOAD MENU

A LA CARTE | WEEKDAY | SET MENU | SUNDAY | TASTING | DESSERT