Dinner Menu

Starters

Sweet potato soup, onion samosa & coriander oil (v)

Chicken liver parfait, brioche & cider relish 10

Confit of Loch Duart salmon, cauliflower, date ketchup & compressed apple 12

Pickled beetroot salad, whipped goat's cheese, sourdough cracker & olive crumb (v)

Pressed ham hock, spiced pineapple chutney, aged parmesan, chicory salad 10

Smoked haddock bhaji, shaved cauliflower, new potato raita & mint dressing 10

 

Mains

Poached middle white pork, noisette potato, maple carrot & pork fat cabbage 26

Sea bass, confit tomato, lovage, courgette fritter 7 fennel pollen (gf) 24 

Tasting of mutton lamb, honeyed squash, cabbage dauphinoise & confit garlic 28

Cornish cod, scorched onion, cauliflower, persillade & chicken reduction (gf) 25 

8oz ribeye steak, blushed vine tomato, roast mushroom, beef fat dripping chips, peppercorn sauce 28

Vegan garden herb gnocchi, seared mushroom, spring greens & pickled red onion (v) 18 

Roasted cauliflower Wellington, spinach puree, burnt onion & a cheddar cracker (v) 18 

Butternut squash gnocchi, scorched onion, mushroom pickle, parsley velouté (v) 14 

Charcoal fired Cotswold chicken, hispi crumble, potato terrine & chicken essence 23

 

Sides 4 each or two for 6

Fries, herbed Cornish potatoes, beef dripping chips, house slaw, roasted greens

 

Desserts

Sticky toffee pudding, clotted cream & rum caramel 9

Caramelised apple Bakewell, scorched yoghurt & cinnamon meringue 9

Bitter chocolate tart, minted popcorn, lemon & verbena curd 8

Pina Colada, roasted pineapple, lime & coconut (v)

Toasted coconut mousse, hazelnut brittle, mint & pomegranate (vg)

Ice creams & sorbets One scoop 3, Two scoops 6, Three scoops (gf)

Artisan cheese board with your choice of two cheeses 8 or four cheeses 15

Rosary Goat's Cheese, Godminster Cheddar, Organic Bath Soft, Colston Basset Stilton

 

v-vegetarian, vg-vegan, gf-gluten free