A la Carte Menu

February Sample Menu

Rhubarb Fizz 8

Ironbark Pumpkin Soup, Curds and Whey 6 Charred Mackerel, Oyster Mayonnaise, Cucumber and Shrimps 7

Seared Tuna, Sesame and Soy, Pak Choi 14

Pepper Crust Beef Fillet, Pickled Onions,
Sorrel and Beer Mayonnaise 10

Trotters, Sourdough, Gribiche and Crackling 9

Terrine of Chicken, Foie Gras and Artichokes,
Pickled Apples and Brioche 10

~

Slow Cooked Veal, Truffle Walnut Pesto, Black Pudding and Artichoke 28

Aylesbury Duck for two, Turnip Gratin, Capers and Raisins 24 pp

Bavette, Bearnaise, Chips and Bone Marrow 21

Butter Poached Halibut, Crab Tortellini, Crab and Ginger Broth 27

Black Bream, Leeks, Mussels and Saffron, Smokey Bacon 22

Parmesan Gnocchi, Chanterelles, Crisp Fried Duck Egg 17


Triple Cooked Chips and Bone Marrow 5

Buttered Spinach 3

~

 Cheese; St Gall, Stichelton, Ardrahan 3.5 each

Toasted Pecan Marshmallow, Frozen Yoghurt and Blueberries 6

 Hot Chocolate Pot, Salt Caramel Ice Cream 8

 Fried Pear Pie, Sorbet and Cinnamon 6 Vacherin Cheesecake, Quince and Walnuts 8 Rhubarb Crumble Souffle,
Stem Ginger Ice Cream 9

Personalised Copies of Adam’s Book; ‘How to Eat In’ are available for 20
Cover Charge to Include Homemade Bread and Butter, Still or Sparkling Filtered Water, Seasonal Canape 2pp
A discretionary gratuity of 12.5% will be added to the total bill.
All prices include VAT at 20%