Burrata, pickled beetroot and orange 11.50
Jerusalem artichoke soup, egg yolk, truffle and hazelnut pesto 10.50
Home cured Loch Duart salmon, pickled cucumber, crème fraiche and dill 12.50
Diver caught scallops, smoked eel, celeriac and pickled celery 16.50
Roast quail, curried cauliflower, yoghurt and golden raisins 12.00
Seared foie gras, yorkshire rhubarb, gingerbread crumb and yoghurt 17.50
Roast sirloin, truffle croquette, turnip and red wine jus 29.50
Gressingham duck, confit leg croustillant, spiced carrot puree and jus gras 28.50
Guinea fowl, roast celeriac and creamed cabbage 24.50
Cornish cod, leek fondue, champagne sauce and crisp potato 25.50
Brill, romanesco, blood orange hollandaise and almonds 27.50
Squash ravioli, purple sprouting, chestnuts and shaved goats cheese 19.50
SUNDAY ROASTS
Rare roast rib of irish beef, yorkshire pudding, cauliflower cheese and roast parsnips 27.50
Roast belly of tamworth pork, crackling, creamed cabbage, torched pear and pork gravy 24.50
Plus 12.5% suggested service charge
Menu & Prices are subject to change