Saturday and Sunday Lunch Menu

Sample Menu
3 courses


To Start

Cured Loch Duart Salmon with Trout Caviar
Blood Orange Dressing and Fennel

Pork and Wild Mushroom Rillette
Apricot Chutney and Candied Walnuts

Sea Bream Ceviche with Avocado Puree, Cuttlefish Wafer
Lime Dressing, Watermelon and Pomegranate

Torched Mackerel Fillets with Beetroot Relish
Horseradish Cream

Heritage Tomato Tartlet with Red Onion Jam
Creamed Feta and Roquette Pesto Dressing

Thai Style Cuttlefish and Egg Noodle Salad
Basil, Mint, Chilli, Coriander

Cured Pigeon Pastrami, Ciabatta Crotons
Celeriac Remoulade, Wasabi Emulsion

Panko Breadcrumbed Crispy Duck Egg
Pancetta, Sauce Gribiche, Pickled Wild Mushrooms

Chicken Liver Parfait with Pear Chutney
Toasted Brioche



Roasted Sirloin of Beef with Yorkshire Puddings
Shallot Red Win Jus, Thyme Roasted Potatoes

Confit Duck Leg with Indian Spiced Breast and Vegetable Stir Fry
Honey Roasted Apricots, Parsnip puree
Duck Potato Fritter

Seared Calves Liver with Herb Mash
Crisp Pancetta, Seasonal Vegetables
Red Wine and Sage Jus

Sweet Potato Gnocchi with English Asparagus
Kingcott Blue Cheese and Sage Beurre Blanc
Watercress Salad, Toasted Hazelnuts

Breast of Cornfed Chicken Wrapped in Pancetta
Creamed Potato, Roasted Root Vegetables
Wild Mushroom and Green Peppercorn Cider Sauce

Steamed Plaice Fillets with Summer Greens
New Potatoes, Mussel, Basil and White Wine Creamed Veloute

Twice Cooked Belly of Pork with Black Pudding
Textures of Apple, Ham Hock Croquettes
Szechuan Sauce

Grilled Fillet of South Coast Cod with Pan Fried Jersey Royals
Hispi Cabbage, Pickled Wild Mushrooms
Port Jus and Lardons


Vanilla Panna Cotta with Thyme Roasted Plums
Peanut Brittle and Ice Cream

Dark Chocolate Assiette, Cherry Textures
Drambuie Ice cream and Honeycomb

Trio of Ice creams with Almond and Orange Tuille

Glazed Lime Chiboust with Tropical Fruits
Lime Syrup, Meringue and Sorbet

Iced White Chocolate and Poppyseed Parfait
Marshmallow and Salted Popcorn
British Strawberries

Roasted Nectarines with Creamed Vanilla Rice Pudding
Schnapps Toffee Sauce, Vanilla Ice Cream 

Lemon Millefeuille with Summer Berries,
Lemon Balm, Curd and Raspberry Sorbet

Selection of British Cheese with Piccalilli and Grapes
3.00 Supplement  

Filter Coffee, Espresso, Cappuccino,
Hippie Teas and Sweet Meats 3.95 (refills 1.95)

Allergy Information If you have a food allergy, intolerance, or sensitivity, please inform us when you sit down and we will be able to suggest the best dishes for you

Dessert Wines by the Glass

Elysium Black Muscat – California, 2015
Aromas of roses & a full, sweet berry
flavoured palate. 15% 8.95

Estate Moscatel Torres Oro - Spain NV
Seductive sweet wine with floral scents
of roses & flavours of honey. 15% 7.95

Chateau Les Mignets - Sauternes 2013
Perfect pudding wine with a rich texture
& notes of honey & apricots. 14% 9.50

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