Monday to Sunday Lunch
2 courses £35
3 courses £39

House Charcuterie to Share  12

Warm Salad of Roast Cauliflower, Truffle Butter Tortellini, Cauliflower Veloute
Crispy Pigs Trotters, Sauce Gribiche and Crackling
Tuna Tartare, Cornish Crab Salad, Avocado and Pickled Cucumber
Salt Baked and Pickled Beetroot, House Smoked Eel, Horseradish and Cured Caviar
Ravioli of Scallop and Langoustine, Langoustine Soup, Fried Oyster (5 supp)
Soused Cornish Mackerel, White Gazpacho, Grapes, Tarragon

Gilthead Bream, Confit Fennel, Roast Onions, Shrimps and Basil
Cornish Brill cooked on the bone, Creamed Ratte Potatoes, Citrus Butter and Monk’s Beard
Roast Cornish Cod, Minestrone of Mussels, Romanesco and Smoked Anchovies
Crisp Pork Jowl, Sweet and Sour Endive Tart, Blood Orange, Carrot and Anise Puree
Breast and Truffled Boudin of Black Leg Chicken, Chanterelles, Radicchio and Smoked Lardo
Hand Rolled Garganelli, Burrata Curds, Pumpkin and Chanterelles

Charlotte Potato Boulangere 10
January King Cabbage, Peanuts and Buttermilk 8

Salt Caramel Custard Tart, Salt Caramel Ice Cream
Tarte Tatin for two to share, Prune and Armagnac Ice Cream
Tunworth Cheesecake, Almond, Poached Quince, Quince Sorbet
Chocolate Cremosa, Coffee Granita, Mascarpone and Hazelnuts
Yorkshire Rhubarb and Set Custard, White Chocolate, Blood Orange Sorbet

A Plate of European Cheeses  (7 supp, 12 additional course)


Monday to Sunday Dinner

 

House Charcuterie to Share  12

Warm Salad of Roast Cauliflower, Truffle Butter Tortellini, Cauliflower Veloute  10
Crispy Trotters, Sauce Gribiche and Crackling  10
Angus Beef Carpaccio, Pickled Mushrooms, Smoked Bone Marrow, Oscietra Caviar  17
Ravioli of Scallop and Langoustine, Langoustine Soup,
Fried Oyster  16
Soused Cornish Mackerel, White Gazpacho, Grapes, Tarragon  10
Big Eye Tuna Tartare, Cornish Crab Salad, Avocado and Pickled Cucumber  16
Salt Baked and Pickled Beetroot, House Smoked Eel,
Horseradish and Cured Caviar  14

Roast Cornish Cod, Minestrone of Mussels, Romanesco and Smoked Anchovies 30
Gilthead Bream, Confit Fennel, Roast Onions, Shrimps and Basil 32
Cornish Brill cooked on the bone, Creamed Ratte Potatoes, Citrus Butter and Monk’s Beard 30
Crisp Pork Jowl, Sweet and Sour Endive Tart, Blood Orange, Carrot and Anise Puree 28
Pot Roast Anjou Pigeon, Salt Baked Celeriac, Red Wine Salsify, Dates 34
Breast and Truffled Boudin of Black Leg Chicken, Chanterelles, Radicchio and Smoked Lardo 34
Hand Rolled Garganelli, Burrata Curds, Pumpkin and Chanterelles 28

Charlotte Potato Boulangere  10
January King Cabbage, Peanuts and Buttermilk  8

A Plate of European Cheeses  12

Salt Caramel Custard Tart, Salt Caramel Ice Cream  7
Brioche Soft Serve Ice Cream with Sauternes Soaked Raisins  8
Tarte Tatin for two to share, Prune and Armagnac Ice Cream  10 pp
Chocolate Cremosa, Coffee Granita, Mascarpone and Hazelnuts  8
Tunworth Cheesecake, Almond, Poached Quince, Quince Sorbet  9
Yorkshire Rhubarb and Set Custard, White Chocolate, Blood Orange Sorbet  9