Dinner Wednesday 1st October


Cream of cep soup with buttermilk wings and parmesan frazzel

Thinly sliced octopus with brandade and mussel beignets, fennel and tarama

Boudin of Yorkshire grouse with spelt, pearl barley, chestnuts and bacon

Home cured bresaola with summer beets, violet artichokes, fresh figs and chestnuts

Roast foie gras with quince tarte fine, apple and blackberry

Crisp mackerel with pickled cucumber and Dorset oysters

Tortelloni of Dorset crab with Champagne and lemon verbena (+ £6.00)


Roast turbot with romanesco, fondue of English ceps, gnocchetti and cobnuts (+ £7.00)

Loin of cod with butternut squash, chanterelles, cavalo nero and fresh walnut pesto

Roast leg and glazed shoulder of lamb with Padron peppers, courgette and grilled aubergine

Caramelised suckling pig with smoked creamed potato, hispi cabbage and roast carrot

Haunch of Windsor park fallow deer with dauphinoise, baked celeriac and juniper cream

Chargrilled côte de boeuf for two with duck fat chips, salad and smoked marrow butter (+ £7.50pp)

Roast guinea fowl and croustillant with grilled leek, trompettes, parmesan and truffle



Crème fraîche tart with blueberries and lemon verbena

Buttermilk panna cotta with fresh fig and warm madeleines

Chocolate pavé with milk ice cream, earl grey and candied hazelnuts

Blackberry soufflé with lemon curd ice cream

Caramelised wafers with white chocolate and English raspberries

Warm polenta cake with roast pear and Brillat Savarin ice cream

Sorbet: white peach, blackberry and raspberry

Cheese from the board (+ £5.00)

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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.