Seasonal Menus

• Chicken and spring vegetable terrine, smoked bone marrow crumb, onion chutney
• Cured trout, torched cucumber, wasabi crème fraîche, puffed rice (GF)
• Cornish hand picked crab, spring pea and herb tartlet, dill emulsion
• Beef carpaccio, herb dressing, pickled shallot, brioche croutons
• Confit rolled pollock, cauliflower purée, dressed cockle and parmesan crumb, chervil (GF)
• Goats curd and mushroom agnolotti, tarragon espuma, toasted pine nuts (V)

• Herb crusted cod, brandade and chorizo stuffed piquillo pepper, sprouting broccoli, salsa verde
• Pave of beef, dauphinoise, roasted shallot, tenderstem, jus (GF)
• Torched bream, fennel and potato gratin, spring greens, chervil emulsion (GF)
• Roasted lamb rump, wild garlic purée, ratatouille, scented dauphinoise, olive and marjoram jus (GF)
• Charred pork tenderloin, fig purée, rösti, roasted apple and anise cream jus (GF)
• Jerusalem artichoke risotto, crispy goats’ cheese, chervil cream (V)

• White miso and caramel custard tart, blood orange, sesame brittle (V)
• Pineapple and lime crème brulée, cocoa nib and pistachio caramel chip (V) (gfa)
• White chocolate cheesecake, blood orange sorbet, orange crisp (V) (gfa)
• Chocolate and pistachio ganache, almond sablé, chocolate wafer, rhubarb curd (V)
• Brioche French toast, malt extract vanilla ice cream (V)
• Date sponge, salted caramel glaze, sugar crisp banana wedge, honey pecan crumb (VG) (gfa)

Freshly brewed coffee, tea, fruit infusions & petit fours

• Pea and mint arancini, feta mousse, preserved lemon (V)
• Treacle glazed ham hock, OFD piccalilli, sourdough
• Octopus carpaccio, preserved lemon, scorched petals, dressed rocket and asparagus salad (GF, DF)
• Burrata, marinated beetroot and sunflower seed pesto, balsamic reduction (V, GF)
• Cured salmon, marinated apple dice, verbena pesto (GF, DF)
• Confit duck and prune terrine, chicory and pistachio dressing (GF, DF)
• Smoked chicken, kohlrabi and pine nut slaw, herb emulsion (GF, DF)

• Crusted braised lamb rump, feta and cucumber roulade, rösti, jus
• Roasted monkfish, sorrel and basil garlic crumb, saffron fondant potato, roasted vine tomato purée ** £2.00
• Tempura courgette flower, lemon confit and cream cheese filling, shallot thyme pressing, tomato beurre blanc, olive crumb (V)
• Summer herb risotto, seasonal greens, chervil cream (V, GF) (vga)
• Blackened marinated cod, maple and sesame sweet potato fondant, torched spring onion, shallot and chilli dressing (GF, DF)
• Pan seared chicken, garlic chip and brown butter crumb, potato and onion gratin, torched asparagus, Rosemary jus (GF)

• Caramelised white chocolate tart, yuzu gel, strawberry ice cream, crispy crêpe crumb
• Condensed milk and thyme custard tart, macerated gooseberry, caramel crisp shards (V)
• Peanut butter and salted caramel chocolate bar, raspberry, vanilla ice cream (V)
• Vanilla bean panna cotta, macerated strawberry, basil soil (GF)
• Croissant and Cornish fudge pudding, raspberry sorbet (V)
• Pistachio and apricot chutney Bakewell tart, candied pistachio (V)

Freshly brewed coffee, tea, fruit infusions & petit fours

• Soy cured salmon, miso and wasabi mayonnaise, cucumber, coconut and chilli salsa (DF)
• Beetroot tarte tatin, Oxford Blue, pickled walnut, frisee (V)
• Bibury smoked trout, horseradish panna cotta, pickled cucumber, watercress oil (GF)
• Crispy smoked tofu, peanut purée, confit shallot and hazelnut dressing (VG)
• Seared scallop, kohlrabi purée, forest mushroom, nori seaweed butter (GF)
• Glazed miso wood pigeon, smoked carrot purée, torched spring onion (gfa)

• Chargrilled lamb rump, butternut squash and shallot pressing, heritage dressed baby carrots, red wine jus (GF)
• Roasted corn fed chicken, rösti, cep cream, braised baby gem, Madeira jus (GF)
• Slow cooked lamb shoulder, black garlic dauphinoise, minted pea purée, heritage carrot, jus (GF)
• Chargrilled venison haunch, caramelised celeriac purée, venison, fondant potato, juniper jus
• Sea bass, mustard crust, leek fondue, potato and prosciutto pressing, red wine jus
• Celeriac and dauphinoise pithivier, creamed leek, pickled baby carrots (V) (gfa)

• Blackberry mousse, blackberry compote, apple crisp (VG, GF)
• Pumpkin glazed tart, hazelnut cream (V)
• Burnt cheesecake, macerated seasonal fruit compote (V) (gfa)
• Treacle tart, clotted cream ice cream (V)
• Chocolate fondant, salted caramel sauce, raspberry sorbet (V)
• Baileys crème brulée, coffee infused Chantilly cream, caramel chips (V)

Freshly brewed coffee, tea, fruit infusions & petit fours

• Turkey and cranberry croquette, walnut crumb, curry emulsion
• Venison loin carpaccio, pear and juniper chutney, rocket cress, caper berries (GF, DF)
• Cumin roasted scallop, cauliflower purée, curried cauliflower rice, pickled chilli strips (GF)
• Smoked duck, celeriac purée, pickled heritage carrots, crisp kale (GF, DF)
• Wild mushroom and herb cream cheese tart, pickled kohlrabi, roasted shallot purée (V)
• Double baked smoked haddock soufflé, tomato and red pepper sauce, olive crumb

• Grilled belly of pork, apple and potato butter pressing, roasted salsify purée, cider jus (GF)
• Chargrilled braised leek, truffle emulsion, smoked mash, mushroom and shallot jus (V, GF)
• Salmon en croute, cream cheese and dill filling, creamed leeks, rösti potato, parsley gremolata
• Marinated chargrilled pork rib eye, roasted garlic mash, roasted salsify, red wine jus (GF)
• Roast loin of venison, roasted celeriac fondant, kale, juniper jus (GF) ** £3.00
• Chargrilled cod, cucumber and Noilly Prat beurre blanc, Romanesco, cauliflower purée, sea herbs

• Caramel panna cotta, ginger biscuit purée
• Vanilla bean almond sablé, dark chocolate crémeux, orange segment, orange curd (V)
• Caramelised apple tarte tatin, raspberry sorbet (VG)
• Merlot poached pear, vanilla mascarpone cream, syrup, crispy almond crumb (V, GF)
• Lemongrass infused brulée, grapefruit curd, miso caramel, caramel crisp (V)
• Millionaire shortbread, raspberry purée (V)
• Egg nog trifle, mascarpone and vanilla bean topping (V)

Freshly brewed coffee, tea, fruit infusions & petit fours