Menu

~ TO START ~

Bread & butter 4.5
Duck egg mayonnaise & anchovy 6.5
Pork rillettes, cornichons & toast 11.5
Leek vinaigrette, Cornish blue, hazelnuts & chervil 12.5
Poached sea trout, purple sprouting broccoli & sauce ravigot 12.5 Mussels, bacon & creamed fennel 13 Braised lamb belly, turnips & aoli 13.5

~ MAINS ~

Chargrilled gurnard, braised celery, chickpeas & tapenade 25.5
Duck breast, artichokes, bacon & bay leaves 26.5
Pasture reared, slow grown Hubbard rotisserie chicken
Whole (3-4 people): 56
Half (1-2 people): 28

~ SAUCES ~

Creamed onion, mustard & tarragon 6.5
Wild garlic butter 5.5

~ SIDES ~

Chicken fat potatoes 5.5
Buttered spring greens & garlic 5.5

~ CHEESE & DESSERTS ~

Cornish blue, sweet pickled prunes & rye crispbreads 8.5
Rhubarb & custard ice cream 8.5
Blood orange & almond tart, crème fraiche 9.5
A glass of Sauternes & hazelnut croquant 10.5

Menu updated 19/03/25

* Vegetarian menu is on offer. Menu adaptable to allergens and intolerance’s. *