Set lunch menu

Sample menu

Nocellara olives £2.50
Roasted Marcona almonds £2.50

Hand cut strozzapreti with rabbit bolognaise, fino sherry and targon

Rillettes of Loch Duart salmon with cucumber, capers, dill and seeded crackers

Marinated grezzina and romane courgettes with savory, olive oil, lemon zest and ricotta

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Fillet of Cornish Gurnard with spring minestrone, wilted greens and garlic leaf pesto

New seasons Norfolk asparagus with wilted spring greens, coddled egg dressing, chives and morels

Pithivier of chicken and mushrooms with garlic puree, rainbow chard and jus gras

****

Lemon posset with poached rhubarb and a warm custard doughnut

Pink grapefruit and vanilla sorbet

A couple of fine cheeses

3  courses £39.50

*A la carte is also available at lunch time.

Lunch A la carte menu

Sample menu 

Sakura Negroni £13
Rhubarb Bellini £13
Ever Leaf Forest Spritz £8
Virgin almond sour £8

New season’s asparagus soup with dressed tips, a couple of dips and aged cheddar sables 22

Tarte of melted onions and morels with a sauté of Dorset snails, garlic leaf, parsley and thyme 24

Crab mayonnaise stuffed gem leaves with spring onion, cucumber, apple, lemon zest and lovage 32

Salad of early season spring vegetables with a deep fried quail egg, cracked hazelnuts and light truffle cream 25

Hand cut strozzapreti with garlic leaf pesto, new season’s morels and parmesan 32

Salad of thinly sliced rump of Cumbrian beef with onion rings, watercress, black pepper and horseradish 20

****

Double baked cheese soufflé with cave aged cheddar, melted leeks, button mushrooms and truffle 27

Sauté of parmesan gnocchi with young onions, new season’s morels, spring greens and garlic leaf pesto 30

Pavé of Chalk Stream trout with crushed Jersey Royal potatoes, leek hearts and seaweed, roe and herb butter sauce 32

A bowl of Scottish langoustine tails with Jersey Royals, sea beet and a basil infused bisque and lemon 49

Fillet of aged Hereford beef with a persillade of morels, gallate potatoes, buttered spinach and red wine 45 

Breast of Cornish chicken with roasting juices and an emulsion of little herb tortellini and spring vegetables 36

****

Crème caramel with golden raisins and sauternes 13

Chocolate, peanut and caramel bar with hazelnut ice cream 16

Milk many ways with Gariguette strawberries and mint 12

Pink grapefruit and vanilla sorbet 10

A Selection of fine Cheese 20

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Coffee with salted caramel truffles £7

A discretionary 12.5% gratuity will be added to the final bill. All prices are inclusive of VAT

Please inform us of any allergies or dietary requirements

Dinner À la carte menu 

Sample menu

 Rose Spritz £13
Rhubarb Bellini £12
Ever Leaf Forest Spritz £8
Virgin almond sour £8

****

A discretionary 12.5% gratuity will be added to the final bill. All prices are inclusive of VAT

Please inform us of any allergies or dietary requirements

SIX OF THE BEST
Sample menu

Norfolk asparagus with cracked hazelnuts, a deep fried quail egg
and a light truffle cream
2020 Gruner Veltliner, Salomon Undhof, Osterreich , Austria

 ****

Crab mayonnaise stuffed gem leaves with spring onion, cucumber, apple,

lemon zest and lovage
2016 Anjou Blanc, Thibaud Boudignon, Loire, France

****

Hand cut strozzapreti with garlic leaf pesto and morel
2020 Benje Tinto, Enivinate, Tenerife, Spain

****

Pave of Chalk Stream trout with crushed Jersey Royals, leek hearts and a seaweed, roe and herb butter sauce
2019 Assyrtiko, Jim Barry, Clare Valley, Australia 

 ****

Fillet of Hereford beef with a persillade of morels, galatte potatoes and red wine
2013 Syrah, Sijnn, Malgas, Cape Algulhas, Cape South Coast, South Africa

****

Milk many ways with Gariguette strawberries and mint
2018 Cuvee Auslese, Tschida, Burgenland, Austria

Menu £105

Wine pairing £75

*To be taken by the entire table

Sunday lunch menu 

3  courses £50

A discretionary 12.5% gratuity will be added to the final bill. All prices are inclusive of VAT

Please inform us of any allergies or dietary requirements