SET LUNCH MENU

Baked vanilla rice pudding with roasted pears and Pedro Jimenez
Two scoops of chocolate with candied orange financiers
A couple of fine cheesesAgnolotti of polenta, chestnut and delica pumpkin with a persillade of chanterelles, sage and brown butter
Fillet of Cornish gurnard with parmesan gnocchi, stewed kale, chanterelles, and a truffle emulsion
Slow cooked pork belly with sticky lentils, glazed trotter, cavolo nero and plums 

 

Set lunch menu
Sample menu

Nocellara olives £2.50
Roasted Marcona almonds £2.50

 

Iron bark pumpkin soup with a parmesan and pumpkin gougere
Smoked ham hock terrine with mustard fruit purée and pickled vegetables
Cured Loch Duart salmon with pickled cucumber, pink fur potatoes, horseradish and crème fraiche
 
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Agnolotti of polenta, chestnut and delica pumpkin with a persillade of chanterelles,
sage and brown butter
Pan fried calves’ liver with creamed potato, glazed endive, cavolo nero and balsamic vinegar
Fillet of Cornish gurnard with parmesan gnocchi, stewed kale, chanterelles
and a truffle emulsion
 
****
 
Fig and almond tart with bay leaf ice cream
Baked vanilla rice pudding with roasted pears and Pedro Jimenez
A couple of fine cheeses
 

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Coffee with salted peanut cookies £7

 

3  courses £35

*A la carte is also available at lunch time.

 

LUNCH A LA CARTE MENU

 

Lunch A la carte menu

Sample menu 

Blackberry bellini £10
Negroni £13
Virgin almond sour £8

Frothy cep soup with a crostino of chicken livers and wild mushrooms  18
Tartare of mackerel with an oyster cream, smoked eel, pickled cucumber,
beetroot and horseradish  24
Cashew nut hummus with roasted vegetables, a light curry dressing,
nut milk and lime 19
Salad of calves’ sweetbreads with an autumn slaw, crisp kale, apple and almonds 24
Roasted and shaved cauliflower with cauliflower mushroom, truffled pesto,
chestnuts and almonds 19
           
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Double baked cheese soufflé with cave aged cheddar, melted leeks, button mushrooms and truffle27
Roast fillet of Cornish cod with curried cauliflower, onion bhaji, golden raisins, capers and pomegranate dressing34
Warm salad of barbecued pressa of Iberico pork with sweet and sour plums, scorched chilli and onion32
Sauté of octopus and wild mushroom with sweet garlic purée, caramelised onion, cavolo nero and thyme38
Breast of partridge with gnocchetti, game ragout, root vegetables, savoy cabbage, roasting juices and bacon36

 

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Fig leaf ice cream with English blaeberries, currant juice and olive oil 12
Bitter chocolate brownie with a milk chocolate cream, vanilla ice cream
and 100’s and 1000’s 14
Pear sorbet with a splash of sloe gin 10
Port roasted figs with citrus beignets and goat’s milk ice cream 12
Sloe gin glazed baba with soft poached red plums, lemon thyme
and vanilla Chantilly 14

Cheese 18

 

**** 

Coffee with salted peanut cookies 7

 

 

DINNER À LA CARTE MENU

 

Dinner À la carte menu 
Sample menu

Blackberry bellini £10
Negroni £13
Virgin almond sour £8

 
Frothy cep soup with a crostino, chicken livers and wild mushrooms           22
Cashew nut hummus with roasted vegetables, a light curry dressing, nut milk and lime 19
Salad of calves’ sweetbreads with an autumn slaw, crisp kale, apple and almonds 24
Tartare of mackerel with oyster cream, smoked eel, pickled cucumber,
horseradish and beetroot 24
Ravioli of Orkney scallops, crab and lobster with cucumber, apple,
lemon zest and lovage 28
Roasted and shaved cauliflower with cauliflower mushroom and truffle almond pesto 22
 
****
Delica pumpkin and chestnut agnolotti with chanterelles, kale, capers,
sage and brown butter 32                    
Double baked cheese soufflé with cave aged cheddar, melted leeks,
button mushrooms and truffle 27
Roast fillet of Cornish cod with curried cauliflower, onion bhaji, golden raisins, capers and pomegranate dressing34
Warm salad of barbecued pressa of Iberico pork with sweet and sour plums,
scorched chilli and onion 32
Sauté of octopus and wild mushrooms with sweet garlic purée, caramelised onion,
cavolo nero and thyme 38

Breast of partridge with gnocchetti, game ragout, root vegetables, savoy cabbage,
roasting juices and bacon 36

 

****

Fig leaf ice cream with English blaeberries, currant juice and olive oil 12
Sloe gin glazed baba with soft poached red plums, lemon thyme
and vanilla Chantilly 14
 Bitter chocolate brownie with a milk chocolate cream, vanilla ice cream 
and 100’s and 1000’s
Port roasted figs with citrus beignet and goat’s milk ice cream 12
Lemon Tart with yoghurt ice cream 12 
Pear sorbet with a splash of sloe gin 10
 Cheese 18

 

****

Coffee with salted peanut biscuits £7

 

 

SIX OF THE BEST

 

 

SIX OF THE BEST
Sample menu

 

Cashew nut hummus with roasted vegetables, a light curry dressing, nut milk and lime
2019 Weisseer Burgunder & Chardonnay, Keller, Rheinhessen, Germany

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Tartare of mackerel with an oyster cream, smoked eel, pickled cucumber,
beetroot and horseradish
2019 Gruner Veltliner, Loimer, Kamptal, Austria

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Hand cut strozzapreti with black truffles, butter and aged parmesan
2019 Pinot Noir, Innocent Bystander, Yarra Valley, Victoria, Australia

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Roast fillet of Cornish cod with a ragout of mussels, smoked cod’s roe, leek hearts and chives
2017 Furmint, Tornai Pincészet, Somló, Hungary

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Glazed beef short rib with yellow leg chanterelles, crisp potato and red wine

2011 Monleale, Vigneti Massa, Piedmont

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Fig leaf ice cream with English blueberries, currant juice and olive oil

2015 Late Bottled Vintage, Infantado Portugal

 

Menu £105

Wine pairing £75

 

*To be taken by the entire table

SUNDAY LUNCH MENU

 

Sunday lunch menu

Bloody Mary £10
Negroni £13
Virgin almond sour £8

Ironbark pumpkin soup with pumpkin and Parmesan gougeres
Smoked ham hock terrine with a leafy salad, pickled walnut and a Comté croque monsieur
Cashew nut hummus with roasted vegetables, a light curry dressing, nut milk and lime
Lamb rib kromeski and a plate of crudités with red wine bagna cauda
Beetroot cured salmon with pickled cucumber, potato blinis, horseradish crème fraiche and dill

**** 

Double baked cheese soufflé with cave aged cheddar, melted leeks, button mushrooms and truffle
Crisp fillet of Cornish gurnard “Bourguignon” with creamed potato, smoked bacon and kale
Roast fillet of Cornish cod with curried mussels, onion bhaji, cauliflower and golden raisins
Pot roast loin of pork with Umbrian lentils, pig’s trotters, hazelnut, apple and savoy cabbage
Roast rump of aged Cumbrian beef with roasted potatoes, Yorkshire pudding, horseradish and gravy

****

Fig and almond trifle
Apple and plum crumble with spiced custard and bay leaf ice cream
E-street ice cream sundae with macadamia nut milk and caramelised brioche wafers
Lemon Tart with yoghurt ice cream
Cheese

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Coffee with salted peanut cookies £7

 

 

 

3  courses £50