EXAMPLE LUNCH & EVENNG BAR MENU NOVEMBER 2019

Nocellara olives 3.5

Focaccia, Sourdough, whipped butter 3.5

Heritage carrot, fresh cheese, walnut 5.5

Salt cod fritters, salt lemon yoghurt 5.5

‘Nduja croquettes, aioli 6.5

Sharing Plates

Cep, chestnut mushroom & truffle soup 7.5

Cornish beetroot, chicory, hazelnut, apple 8.5

Buffalo burrata, radicchio, pine nuts, raisins 9.5

Fried pig’s head, celeriac, apple 9.5

Beetroot, hazelnut, chicory 8.5

Tagliatelle, pork & duck liver ragu 14.5

Spelt gnocchi, Delica pumpkin, sage, walnut 16.5

Brixham cod, cauliflower, clams, samphire 18.5

Yorkshire partridge, Savoy cabbage, chestnuts, bacon 18.5

John Dory, brown shrimp, capers, lemon- for 2 to share 36

Salted caramel ice cream sandwich 5.5

Warm almond cake, caramelised pear 7.5

Dark chocolate, crème fraîche, olive oil 7.5

Sinodun Hill/Caerphilley, crab apple, crackers 8.5/13.5


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