Dinner Tuesday 6th October 2015


Velouté of leek and smoked haddock with poached and beignet of Porthilly oysters

Roast Isle of Orkney scallops with buttermilk pearl barley and shaved romanesco (+ £7.00)

Poached skate wing, salt and pepper squid, autumn leaves and smoked anchovy dressing

Crisp Cornish mackerel with Fowey mussels, beech mushrooms, bonito butter and samphire

Salt baked English beetroot with smoked ewe’s curd, figs, muscat grapes and toasted seeds

Roast French partridge with pot roast root vegetables, chestnuts, pear and chanterelles

Salad of cured Ayrshire beef with celeriac, spiky artichokes, quince and cobnuts


Roast Hampshire prickett with heritage carrots, salt baked beets, damsons and roasting juices

Cornish cod with delice pumpkin, spinach, walnut pesto and elderberry capers

Shoulder of suckling pig with muscat grapes, white polenta, cavolo nero, chilli and garlic

Fillet of wild brill with herb gnochetti, yellow leg chanterelles, brown shrimps and confit lemon (+ £5.50)

Roast English guinea fowl with golden turnip, roast parsley root, ceps and hazelnuts

Yorkshire grouse with sweetcorn, rainbow chard, cobnut späetzle and blackberries (+ £8.50)

Ravioli of celeriac with persillade of ceps, curly kale, walnut pesto and a smoked onion broth


Bramley apple crumble soufflé  with buttermilk ice cream

Caramelised pear tart with vanilla and poire william

Crème fraîche tart with bergamot and Medjool dates

Warm chocolate and salted caramel with candied walnuts

Mocha brûlée with grue de cacao and hazelnut ice cream

Black Provence figs, vanilla yoghurt, strawberry grapes and honey

Cheese from the board (+ £5.50)

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£47.50 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.