Dinner Tuesday 15th April


English asparagus and wild garlic soup with crisp pheasant egg

Roast Isle of Orkney scallops with Jersey royals and samphire (+ £7.00)

Pan fried foie gras with apple, quince tarte fine and burnt orange purée

Barbeque chicken wings with mousseron, broad beans, peas and shoots

Dorset crab linguine with agretti, parmesan and lemon oil (+ £4.00)

Warm salad of violet artichokes with home cured bresaola, truffle cream and pecorino

Thinly sliced octopus with soused herrings, brandade beignet, tarama and lemon

Crisp Cornish mackerel and tartare with radishes, cucumber, horseradish and crème fraîche


Wild Irish trout with spring minestrone, mousserons and garlic leaf pesto

Loin of cod with St. Austell mussels, caramelised onion, cider, pancetta and toasted rye

Fillet of brill with broccoli, crushed Jersey royals, seaweed and shrimp butter

Breast and thigh of guinea fowl with crisp onion tart, salsify and morels  

Roast haunch of fallow deer with celeriac, beetroot, juniper and potato galette

Caramelised suckling pig with creamed potato, sprouting broccoli, kale and roast carrot

Tortellini of Italian greens and ricotta cheese with morels, wild garlic and pine nuts

Grilled ribeye and short rib of beef with marrow, grelot onions and watercress (+ £7.00)


“Tiramisu” with dulce de leche ice cream

Buttermilk panna cotta with blood orange and citrus beignets

Caramelised crème fraîche tart with passionfruit and mango

Rhubarb crumble soufflé with rhubarb ripple ice cream

Chocolate pavé with milk ice cream and candied hazelnuts

Sorbet: blood orange, rhubarb, passionfruit and banana

Cheese from the board (+ £5.00)

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£45.00 for three courses

Coffee: £3.95. Mineral water: £3.95. Filtered water: complimentary

A discretionary gratuity of 12.5% will be added to the total bill.

Please advise us of any dietary requirements. Whilst we do all we can to accommodate guests with food intolerances and allergies, we are unable to guarantee that dishes will be completely allergen free.