À la carte

 

STARTERS

 

 Cured and Grilled Cornish Mackerel
Poached new season Yorkshire rhubarb, pink peppercorn
20.00

Hand Dived Orkney Scallop
Cauliflower mushroom, aged white balsamic, crispy chicken skin
24.00

Wye Valley Asparagus Tartlet
Old Winchester crisp, fine herb salad
18.00

Wild Garlic and Potato Agnolotti
Grilled onion broth, pickled shallot, chive
18.00

Rose Veal Carpaccio
Violet artichoke barigoule, black garlic cream
22.00

Crumbed Lamb Sweetbread 
English peas, Baby Gem lettuce, Gentlemen’s Relish
22.00

 

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MAINS

Roast Sirloin of Jersey Beef
Red onion tartlet, pickled pear, walnut
42.00

Sutton Hoo Chicken Breast
Young nettle and almond pesto, white asparagus, Vin Jaune sauce
38.00

Herdwick Lamb Cannon
Lavercake, cockle popcorn, mint gel
42.00

Poached Cornish Cod Loin
Roast cauliflower, English truffle, hazelnut pesto
38.00

Pan Roasted Monkfish
Smoked mussels, saffron velouté, tropea onion
42.00

Celeriac and Truffle Pithivier
Shredded white cabbage, sherry jus
34.00

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SIDES

 

Spicy spring greens
£8

Purple sprouting broccoli, yoghurt, preserved lemon
£8

Pomme Anna
£8

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DESSERTS

 

 Milk Chocolate and Hazelnut Tart 
Earl Grey Tea ice cream
14.00

Rhubarb Mille Feuille
Buttermilk, stem ginger
14.00

Apple Tart Tatin
Clotted cream ice cream, spiced caramel
14.00

Lemon Meringue
Yoghurt sorbet, limoncello
14.00

Meadowsweet Crème Brulee 
Citrus madeleines
14.00

British and Irish Cheese
Elderflower honey, candied walnuts, lavash
20.00

Book Now
Elegant dish of thinly sliced meat topped with capers, shaved cheese, arugula, and artichoke hearts on a white plate. A glass of white wine is nearby on the dark table.
Rose Veal Carpaccio with violet artichoke barigoule, black garlic cream
A person in a white blouse holds a dish featuring cooked fish, mussels, potatoes, and greens, served in a rich yellow sauce. The plate is set on a dark marble table, with utensils visible on the side.
Pan Roasted Monkfish with smoked mussels, saffron velouté, tropea onion
A person is using a spoon to take a bite of a dessert on a white plate. The dessert includes a slice with a pink topping and a decorative spiral, accompanied by a scoop of ice cream on a crumbly base. The table surface is dark.
Rhubarb Mille Feuille with buttermilk, stem ginger