Sample menu

Bacon Bloody Mary £12
Peach and lemon verbena sour £13.5
Raspberry bellini £9.95
Seedlip mocktail £8

Lunch 2018 –  2 courses £35, 3 courses, £42.5

Mushroom soup with a sauté of new season’s ceps, thyme chantilly and potato crisps

 Cured organic salmon with celeriac slaw, sweet pickled apple, soused cucumber and lovage

 Salad of thinly sliced rose veal with summer beans, Caesar dressing, pecorino and olive oil 

La Latteria burrata with Provence figs, soused red onions, slow cooked fennel,
balsamic vinegar and olive oil

 Hand cut strozzapreti with a ragout of White Park beef and parmesan

 Scorched baby gem leaves with hummus variations, nut milk, seeds,
aromatics and dressings

 Green salad with shallots and herbs

 ****

 Roasted and glazed Mediterranean vegetables with olive gnocchi, basil,
pine nuts and parmesan

 Double baked cheese soufflé with Montgomery cheddar, melted leeks,
button mushrooms and truffle

 Roasted cauliflower with cauliflower couscous, apricot chutney,
a light curry dressing and lime zest

 Roast fillet of Cornish cod with surf clam and sweetcorn chowder,
hispi leaves and smoked bacon

 Fillet of sea bream with aubergine caviar, smashed courgettes,
late summer tomatoes and pesto

 Warm thinly sliced rump of aged Cumbrian beef with spinach, Scottish girolles,
caramelised red onion, 
galette potatoes and red wine

 Crisp Devonshire duck leg with crushed turnip, glazed endive,
hasselback potatoes and cherries

 Breast of Yorkshire grouse with crushed root vegetables
and a croustillant of the leg with elderberries  
(£20 supplement)

 ****    

New York style cheesecake with chia seeds and raspberry

 Bitter chocolate mousse with macadamia nuts

Port roasted figs with lemon thyme ice cream and warm beignets

 Sorbets – raspberry, peach and lemon verbena, summer berries and hibiscus

 Cheese

****

 Coffee with cookies £7

 

Sample menu

 

Hoffman & Rathbone classic cuvée, Sussex £17
Peach and lemon verbena sour £13.5
Raspberry bellini £9.95
Seedlip Mocktail £8

 

Mushroom soup with a sauté of new season’s ceps, thyme chantilly and potato crisps   23

 Cured organic salmon with celeriac slaw, sweet pickled apple,
soused cucumber and lovage  21

 Scorched baby gem leaves with hummus variations, nut milk, seeds,
aromatics and dressings  18

 La Latteria burrata with black Provence figs, rocket pesto,
baked fennel and balsamic vinegar  21

 Thinly sliced rose veal salad with Caesar dressing, summer beans, green olives,
capers and artichoke  27

 Hand cut strozzapretti with black truffle, chicken stock, parmesan and butter  40               

Cornish white crab meat with gazpacho vinaigrette, coriander, watermelon and chilli  32

 Artichoke vinaigrette with pickled Scottish girolles, chopped shallots,
Mimolette and hazelnuts  20

 ****

 Scorched white onion with Scottish girolles, new season’s ceps, garlic cream,
crisp polenta and parsley  24

 Double baked cheese soufflé with Montgomery cheddar, melted leeks,
button mushrooms and truffle  25

 Roasted and glazed Mediterranean vegetables with olive gnocchi, basil,
pine nuts and parmesan  21

 Pesto glazed fillet of red mullet with zucchini fritti, aubergine caviar,
smashed courgettes, tomato and aioli  36

Roast fillet of Cornish cod with surf clam and sweetcorn chowder, smoked bacon,
hispi leaves and white wine  36

 Pressed shoulder of Iberico piglet with grilled pluma,
pickled plums and charred hispi cabbage 38

Breast of Devonshire duck with a tarte fine of caramelised endive,
crushed turnip and cherries  34

Breast of grouse with crushed root vegetables
and a croustillant of the leg with elderberries 45

****

Strawberry Pavlova  14

Raspberry trifle with Pedro Ximénez  15

Lemon tart with yoghurt ice cream   14

Port roasted figs with lemon thyme ice cream and warm beignets  15

Chocolate, peanut and salted caramel bar with banana ice cream  15

Ice creams  12

Sorbets  10

Cheese  20  

 

Sample menu

 

Bacon Bloody Mary £12
Peach and lemon verbena sour £13.5
Seedlip Mocktail £8

 

Mushroom soup with a sauté of new season’s ceps, thyme chantilly and potato crisps

Scorched baby gem leaves with hummus variations, nut milk, seeds, aromatics and dressings

La Latteria burrata with cherries, soused red onions, slow cooked fennel,
balsamic vinegar and olive oil

 Cured organic salmon with celeriac slaw, sweet pickled apple, soused cucumber and lovage

Green salad with home cured bresaola, chargrilled spring onions and red wine dressing

Hand cut strozzapreti with a ragout of White Park beef and parmesan

****

Double baked cheese soufflé with Montgomery cheddar, melted leeks, button mushrooms and truffle

Roasted and glazed Mediterranean vegetables with olive gnocchi, basil, pine nuts and parmesan

Roasted cauliflower with cauliflower couscous, apricot chutney, a light curry dressing and lime zest

* Roast rump of aged Cumbrian beef with Yorkshire pudding, crushed celeriac,
roast potatoes and gravy

Fillet of sea bream with aubergine caviar, smashed courgettes, late summer tomatoes and pesto

Roast fillet of Cornish cod with surf clam and sweetcorn chowder, hispi leaves and smoked bacon

Crisp Devonshire duck leg with crushed turnip, glazed endive, hasselback potatoes and cherries

Breast of grouse with crushed root vegetables and a croustillant of the leg with elderberries
(supplement £20)

 ****

Smashed brownie with hazelnut ice cream, 100’s and 1000’s

 Port roasted figs with lemon thyme ice cream and warm citrus beignets

New York style cheesecake with raspberries and chia seeds

Strawberry pavlova

Sorbets

Cheese

 

3 COURSES £50.00

* Available only for lunch