DESSERTS
Flamed Trinity burnt cream 7.50
Cox’s apple tart with vanilla ice cream 8.50
Peruvian Gold chocolate mousse with honeycomb 8.50
Shaved pineapple with seabuckthorn sorbet
and watermint8.50
Wye Valley rhubarb threesome9.00
Elderflowerand strawberry buttermilk pudding 8.00
Chelsea bun pudding 8.00
Iced Wye Valley berries
with Willie’s hot white chocolate sauce 9.00
______
BRITISH CHEESES AND SAVOURIES
Our cheese selection represents what we believe to be the best cheeses available in the UK today.
We work closely with Paxton & Whitfield’s and Neal’s Yard Dairy to offer cheeses made from British producers using traditional methods.
Lord London with a
wild herb and apple salad12.00
Montgomery’s Cheddar
with pickled walnuts and celery 12.00
Welsh rabbit / buck rabbit
9.50 / 10.00
A cheesy threesome 15.00
Isle of Wight blue with Somerset quince membrillo12.00
______
DESSERT WINE
(By the glass 75ml)
1999 Tokaji 6 puttonyos Aszu, Tokaj Classic, Hungary 21.00
2015 Late Harvest Tokaji, Dorgo, Hungary 13.00
2013 Recioto della Valpolicella, l’Erenita, Italy 18.00
2016 Cordon Cut Riesling, Mount Horrocks, Australia 13.00
2013 Château Lafon, Sauternes, France 15.00
2014 Botrytis Viognier, Yalumba FSW8B, Australia 11.00
1998 Château d’Yquem, 1er Cru Classe, Sauternes, France 58.00
2015 Black Muscat, Elysium, California 12.00
PORT
(By the glass 75ml)
2011 Graham’s Late bottled Vintage 11.00
Graham’s 10 Years old Tawny 12.00
Graham’s 20 Years old Tawny 15.00
1983 Graham’s Vintage Port
24.00
Our aim is to source the finest ingredients the British Isles has to offer.
We forgestrong relationships with our suppliers to enable us to showcase their produce at its very best.
This menu evolves with the seasons, with an emphasis on sustainability
and protection of our natural resources.
SNAX 6.50 EACH
Scotch or soft-boiled quail’s eggs
Spring crudités with dittander mayonnaise
Portland crab and chive tarts
______
RAW
Mottra Osetra sustainable caviar with buttered sourdough toasts 28g 65.00
Carlingford rock oysters 4.00 each Glenarm Estate steak tartare 15.00 / 20.00
-
Albemarle smoked salmon
‘Hix cure’ with soda bread
16.50 / 25.00
Woodall’s Black Coombe ham
with shaved fennel and tardivo 14.00
Manx queen scallops with cucumber flowers and wild fennel
16.50
______
STARTERS
River Stour wild watercress soup witha poached Burford Brown egg 8.50
Swainson House Farm spring chicken and spring vegetable broth 8.50
Dressed Portland crab 18.00
Atlantic prawn cocktail 14.00
Whipped Elveden beetroot with crispy Fold Farm halloumi and toasted walnuts 10.50
Steamed Wye Valley asparagus with hollandaise 150g 15.00
Isle of Barra razor clams with Trealy Farm chorizo and ramsons 14.50
Lymington Black headed gull’s eggs with celery salt and mayonnaise 8.00 each
______
SALADS
Forager’s salad with crispy rock samphire
14.00 / 20.00
Wye valley asparagus and Dorset blue lobster salad with a soft-boiled pheasant’s egg19.50 / 32.00
Berkley Farm burrata with spring herbs
and Tonnix olive oil 12.50 / 18.00
Crispy Swainson House Farm duck, watermint
and radish salad13.00 / 18.00
______
FOR TWO TO SHARE
Glenarm Estate extra aged rib of beef 1kg 125.00
Smoked whole barn-reared Indian Rock chicken with dressed gem hearts 55.00
Glenarm Estate porterhouse steak 1kg 85.00
Roast mixed shellfish with garlic butter 80.00 with a whole lobster 150.00
FISH
Torbay Dover sole chargrilledor pan-fried 44.00
Roast Start Point turbot on the bone with oyster mushrooms and Wye Valley asparagus 36.00
Brown’s fish and chips with mushy peas 23.50
Chargrilled Looe Bay squid with Peter Gott’s merguez sausages and broad beans 21.00
Steamed fillet of St Mary’s Bay sea bass with sea kale and Shetland Isle mussels 32.00
Roast Dorset Blue lobster with chips and coastal greens ½35.00 whole 70.00
______
MEATAND POULTRY
Glenarm Estate fillet steak on the bone 300g 44.00
Swainson House Farm corn-fed duck and sugar beet curry with apple pakoras 26.50
Rhug Estate milk-fed lamb with ramsons and green sauce 34.00
Peter Hannan’s sugar-pit baconchop with Isle of Barra cocklesand sea aster26.00
Hay-baked Indian Rock spring chicken with hispi cabbage and smoked bacon 28.00
______
SIDE DISHES 5.50 EACH
Potatoes; buttered Tiptoe Farm, chipped or mashed
Spinach steamed or creamed
Sutton Farm garden salad
Heritage carrots with wild chervil
Worcestershiresproutingbroccoli
______
LUNCH TROLLEY
MondayHay-baked leg of Rhug Estate salt marsh lamb 24.00
TuesdaySmoked barn-reared Indian Rock chicken with sage and onion stuffing 25.00
WednesdayHerb-roasted rump of Boccadon Farm veal 29.50
Thursday Peter Hannan’s rack of sugar-pit bacon with Bramley apple sauce 23.00
FridayCold poached Loch Duart salmon with pickled cucumber and mayonnaise25.00
SaturdayHoney-glazed leg of Jimmy Butler’s free-range ham 24.00
SundayRoast sirloin of Glenarm Estate beef with Yorkshire pudding 29.50
Set menu available upon request.
The Food Standards Agency advises that the consumption of raw or lightly cooked products of an animal origin,
such as meat, offal, eggs, fish and shellfish increase your risks of illness
this especially applies to children, pregnant women, the elderly and those with weakened immune system
Please inform your waiter if you have any allergies we need to be aware of.
A discretionary service charge of 12.5% will be added to your bill.Prices are inclusive of VAT
Executive Chef Lee Kebble