Restaurant menu Monday – Saturday from 6.30pm to 10pm
Starters
House baked bread roll and Genovese focaccia
extra virgin olive oil, aged balsamic vinegar, pink peppercorn and thyme-whipped butter
£6.00
White onion and sweetcorn velouté (NGCI)(VE)
crispy onion, basil oil
£7.00
Truffled ricotta and heirloom tomato salad (NGCI)
basil oil, pine nut dressing, micro herbs
£7.50
Medley of seasonal vegetables (NGCI)(VE)
cauliflower hummus, pickled beets, dukkah, pine nuts
£7.50
Asparagus and heritage carrot terrine (NGCI)(VE)
samphire, watercress, toasted pistachio, mint and pea aioli
£8.50
Duck and truffle Scotch egg (NGCI)
leek and chive velouté
£9.00
Prawn cocktail (NGCI)
ocean prawns, tomato jelly, grapefruit segment, Marie Rose foam
£12.50
Mains
Vegan ‘butter chicken’ (VE)
chickpea, okra, ‘butter chicken’ sauce, fragrant rice
£17.00
Coronation roast cauliflower (NGCI)(VE)
hazelnut purée, port and cider reduction, cauliflower tartare
£17.50
Duck breast (NGCI)
roasted pumpkin purée, red cabbage, duck leg hash, duck jus
£23.00
Seafood pie (NGCI)
king prawns, smoked mussels and cod, chive and tarragon velouté,
zesty mash potato, mixed leaves
£18.00
Masala-spiced beef sausages
mashed ratte potato, green mango chutney, battered onion rings, beef demi-glace
£18.00
Fillet of seabass (NGCI)
artichoke, fennel, kale, garlic new potatoes, lemon beurre blanc
£19.50
Corn-fed chicken breast (NGCI)
roasted sweetcorn, parmesan and sage polenta, chicken demi-glace
£19.50
Pan roasted lamb rump (NGCI)
aubergine purée, glazed shallots, potato purée, mint jus
£23.00
Butcher’s cut of the week (NGCI)
roasted tomato, red wine and thyme jus, confit garlic, chips
MARKET PRICE
Sides
Mashed ratte potatoes (NGCI)
£4.50
Garlic new potatoes (NGCI) (VE)
£4.00
Steamed vegetable rice (NGCI)
£4.00
Tomato and basil salad,
extra virgin olive oil (NGCI)(VE)
£4.50
Chips (NGCI) (VE)
£4.00
Sweet potato fries (NGCI) (VE)
£4.00
Mixed leaf salad,
house dressing (NGCI) (VE)
£4.00
Garden vegetable salad,
house dressing (NGCI)(VE)
£4.00
Chargrilled asparagus (NGCI)(VE)
£7.50
Rocket and parmesan salad,
balsamic dressing (NGCI)
£4.00
Steamed tenderstem with
garlic butter and parmesan (NGCI)
£5.00
Invisible chips
£2.00
0% calories. 100% charity. All proceeds go to Hospitality Action who are committed
to getting the industry back on its feet, one portion of ‘chips’ at a time.
Thanks for chipping in!
Desserts
Chocolate and hazelnut wheel (NGCI)(VE)
forest fruits sorbet, brownie crumble
£7.00
Sticky toffee pudding (VE)
toffee sauce, salted caramel ice cream
£7.00
Key lime tart
red berry coulis, Chantilly cream
£7.50
Caramelised banana (NGCI)
white chocolate foam, espresso ice cream
£7.00
Oreo biscuit parfait
brownie crumble, salted caramel sauce, Chantilly cream
£7.00
Selection of ice creams and sorbets
• Salted caramel ice cream (NGCI) (VE)
• Lavender ice cream (NGCI)
• Chocolate ice cream (NGCI)
• Vanilla ice cream (NGCI)
• Passion fruit and mango sorbet (NGCI) (VE)
• Forest fruits sorbet (NGCI) (VE)
1 Scoop £3.00
2 Scoops £4.50
3 Scoops £6.00
Great British cheese selection (NGCI*)
A selection of great British cheeses, Tunworth, Winderdale Shaw and Perl Las Organic Blue.
Red onion chutney, sourdough crispbreads, grapes & nuts
£12.50
Winderdale Shaw – Offham, Kent
A traditional unpasteurised, cloth bound, handmade cellar matured cheddar.
Winderdale is the UK’s first cheese to be produced and delivered carbon neutrally.
Perl Las Organic Blue – Cardigan, West Wales
Meaning ‘Blue Pearl’ in Welsh, Perl Las is a golden, veiny blue cheese.
Enjoy its delicately salty and creamy flavour with a lingering blue aftertaste.
Tunworth – Herriard, Hampshire
Tunworth is a pasteurised, bloomy English Camembert-style
cheese, handmade using special cultures and traditional rennet.
Matured for between four to six weeks to produce a rich, creamy,
and unique flavour, each cheese is made from carefully selected
cow’s milk in the heart of Hampshire.
VE = Vegan I NGCI = No Gluten Containing Ingredients I NGCI* = No Gluten Containing Ingredients On Request
Although we have excellent food hygiene standards and keep food containing allergens away from non-allergenic food our kitchens are not a completely allergen free environment. If you have any allergy or dietary requirements, please ask a member of our team.
