À la carte · sample menu
The menu
Bread, amuse-bouche and petits fours come with our compliments. The kitchen follows what arrives at the door, so the list below is a sample.
First Course
Cured Sea Trout
£12.00Citrus and dill cure, crisp potato, crème fraîche
Hand-dived Scallops
£14.00Cauliflower, brown butter, capers
Heritage Beetroot(v)
£10.00Goat's curd, walnut, honey
Pressed Ham Hock
£11.00Piccalilli, sourdough crisp
Wild Mushroom Tart(v)
£10.50Tarragon, aged parmesan
Crab on Toast
£13.00Brown crab mayonnaise, pickled cucumber
Main Course
Slow-roasted Pork Belly
£26.00Crackling, apple, roasting juices
Loin of Venison
£29.00Braised-shoulder croquette, red wine jus
Day-boat Fish
£28.00Whatever landed this morning — ask us
Rump of Lamb
£28.00Slow-braised shoulder, mint, spring greens
Roast Squash(v)
£22.00Sage, brown butter, toasted seeds
Lentil and Chestnut Pie(v)
£22.00Buttered greens, gravy
Puddings
Sticky Toffee Pudding
£9.50Butterscotch sauce, cream
Dark Chocolate Tart
£9.50Crème fraîche, sea salt
Lemon Posset
£8.50Shortbread
Seasonal Fruit
£9.00Meringue, cream
Ice Creams and Sorbets
£6.00Two scoops · three scoops
Cheese and Biscuits
£10.00Chutney, grapes
Sourcing
Meat and poultry from farms we can name. Fish from boats we can name. Vegetables from as close as the season allows.
A note on diets. The kitchen is small and the menu is small. We can adapt for most diets with notice. Please ring when you book if you'd like to chat it through.