EXAMPLE LUNCH & EVENNG BAR MENU OCT 2019

Nocellara olives 3.5

Focaccia, Sourdough, whipped butter 3.5

Radishes, soft herbs 5.5

Confit potatoes, anchovy, garlic 5.5

‘Nduja croquettes, aioli 6.5

Sharing

Keat’s farm salad 5.5

Buffalo burrata, friggitelli peppers, preserved lemon 8.5

Fried pig’s head, celeriac, apple 9.5

Beetroot, hazelnut, chicory 8.5

Devon crab, horseradish, creme fraiche 10.5

Tagliatelle, venison & pork ragu 14.5

Ricotta gnudi, pumpkin, sage, walnut 14.5

Brixham cod, mussels, sea aster 18.5

Pork chop, pine nuts, capers, raisins 18.5

Quince sorbet, vodka 4.5

Walm almond cake, poached figs 7.5

Dark chocolate, crème fraîche, olive oil 7.5

Sinodun Hill/Caerphilley, plum jam, oatcakes 8.5/13.5


Please let us know about any food allergies and dietary requirements
A discretionary 12.5% service charge will be added to your bill