EXAMPLE LUNCH & EVENNG BAR MENU DECEMBER 2019

Nocellara olives 3.5

Focaccia, Sourdough, whipped butter 3.5

Potato flatbread, smoked cod’s roe 5.5

Cornish anchovies, shallot, salt lemon 5.5

‘Nduja croquettes, aioli 6.5

Sharing Plates

Jerusalem artichoke soup, brown butter 7.5

Cornish beetroot, chicory, hazelnut, apple 8.5

Buffalo burrata, chard, capers, chilli, anchovy 9.5

Black pudding, apple mustard, chicory 9.5

Tagliatelle, oxtail ragu 14.5

Spelt gnocchi, tunworth , Roscoff onion, celeriac 16.5

Confit duck leg,potato, radicchio 18.5

Brixham sea bass, salsify, hazelnut 19.5

Bitter orange sorbet & vermouth 5.5

Dark chocolate, Pedro Ximénez, prune 7.5

Roasted apple, buckwheat ice cream, honey 7.5

Neals Yard cheeses, plum, rye 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