Seasonal Menus

• Heritage tomato, crispy smoked curd, focaccia croutons, burnt onion powder, olive crumb, pea purée (V)
• Glazed ham hock, chargrilled asparagus, sherry velouté (GF)
• Black treacle cured salmon, chive sour cream, pickled beetroot shards (GF)
• Miso glazed wood pigeon, sesame and carrot purée, torched spring onion
• Chargrilled octopus, chilli, ginger and red pepper confit dressing, torched asparagus (GF, DF)
• Goats curd and wild mushroom ravioli, tarragon espuma, toasted pine nuts (V)

• Chargrilled cauliflower steak, lentil dhal, curried onion bhaji, chermoula dressing (VG, GF)
• Braised lamb shoulder, tomato and pepper fondue, seared asparagus, parmesan crusted potato dauphinoise, jus (GF)
• Pan seared chicken, black garlic ketchup, creamed mash, braised spinach, honey glazed carrot, chicken jus (GF)
• Roasted plaice, lovage mousse, crisp potato croquettes, torched leek and sprouting broccoli, burnt butter hollandaise
• Grilled sea bream, smoked carrot purée, pressed herb Jersey royals, tenderstem, shallot and caper dressing (GF)
• Hazelnut and watercress risotto, goats’ cheese bons bons (V)

• Pistachio and apricot Bakewell tart, honey and lavender caramel, clotted ice cream
• Chocolate crémeux glazed log, feuilletine crumb, blood orange gel, torched segments, vanilla cream
• Rhubarb trifle, diplomat vanilla custard, granola and crispy almond crumb
• Banoffee and date sponge, salted caramel glaze, sugar crisp banana wedge, honey pecan crumb
• Passionfruit and macerated mango pavlova, vanilla cream (GF)
• Vanilla crème brûlée, kiwi salsa, caramel crisp

Freshly brewed coffee, tea, fruit infusions & petit fours

• Tomato and buckwheat savoury pancakes, chilli chutney, chive feta, shallot and chive gastric (V, GF)
• Burrata, lemon confit dressed broad bean and pea salad, basil sunflower seed pesto (V, GF)
• Minted cous cous, semi sun dried tomatoes, vegan feta mousse, crisp onion (VG)
• Elderflower slow cooked salmon, smoked dill oil, roasted garlic mayonnaise, pickled cucumber ribbons (GF, DF)
• Chargrilled peach salad, smoked duck, chimichurri (GF, DF)
• Apricot and torched goats cheese salad, thyme crostini, crisp prosciutto

• Pork belly herb porchetta, masala apple purée, pommery mustard mash, roasted veal jus (GF)
• Pan seared chicken breast, watercress purée, charred carrot, potato and bacon fondant, jus (GF)
• Chargrilled Blenheim lamb rump, courgette and basil purée, crispy braised lamb, dauphinoise, blanched spring onion, minted jus
• Pan seared cod loin, piquillo pepper stuffed brandade, Café de Paris basted carrot, parsley gremolata (GF)
• Tempura cream cheese and lemon confit courgette flower, pea purée, shallot and thyme pressing, sauce vierge (V)
• Honey glazed duck breast, chargrilled asparagus, summer herb pearl barley, pickled apple, cherry port jus

• Yoghurt panna cotta, bread crisps, cherry compote
• Lemon and blackberry tart, lime leaf infused meringue shards
• Chocolate and pistachio genache, almond sablé, chocolate wafer, raspberry purée
• Cardamom butter flavoured cake, poached vanilla apricot, almond caramel chips, mango sorbet
• Caramelised white chocolate mousse, gooseberry chutney, muscovado tuile (GF)
• Rhubarb and raspberry trifle, macerated vanilla rhubarb, raspberry custard, crispy oats

Freshly brewed coffee, tea, fruit infusions & petit fours

• Butternut squash panna cotta, parmesan crisp, butternut dice, pickled shallot (V, GF)
• Balsamic and orange glazed chicory tarte tatin, herb gremolata (VG)
• Smoked beetroot tartar, egg yolk emulsion, hazelnut crumb, pickled apple (V, GF, DF)
• Bonito and soy glazed mackerel, pickled yuzu mooli, apple (GF, DF)
• Carrot and orange terrine, pink grapefruit gel, nasturtium oil, puffed rice (VG, GF)
• Chargrilled wood pigeon, kohlrabi and fennel slaw, pickled blackberry purée (GF)

• Sweetcorn risotto, toasted hazelnuts, stilton crumb, torched corn, pickled red onion (V, GF)
• Torched sea bream, pumpkin crown wedge, greens, red wine reduction, brown butter and caper sauce (GF)
• Rolled pork belly, BBQ hispy cabbage, nduja pork miso glaze, shallot lemon confit, glazed duchess potato
• Grilled sea bass, buttery mash, chargrilled broccoli, Pernod and saffron shaved fennel, chive butter sauce (GF)
• Pan seared guinea fowl, potato and onion gratin, red cabbage ketchup, roasted shallot, buttered cavolo nero, jus (GF)
• Braised beef, turnip purée, braised vichy carrots, beer pickle gel, mushroom herb vol au vents, Cotswold mash, Madeira jus
• Seared venison haunch, celeriac purée, ragout bon bon, greens, juniper and blackberry jus

• Blackberry panna cotta, peppered sablé, macerated lime and blackberry compote
• Toffee and hazelnut Paris breast, apple caramel
• Dark chocolate tart, crème fraîche, chocolate shaving, citrus raspberry gel
• Calvados and apple tart, caramel glaze, apple sorbet, crispy oats
• Damson cheesecake with chestnut and digestive crumble, berry compote
• Baileys crémeux, coffee jelly, caramel chocolate tuile

Freshly brewed coffee, tea, fruit infusions & petit fours

• Heritage tomato, crispy smoked curd, focaccia croutons, burnt onion powder, olive crumb, pea purée (V)
• Glazed ham hock, chargrilled asparagus, sherry velouté (GF)
• Black treacle cured salmon, chive sour cream, pickled beetroot shards (GF)
• Miso glazed wood pigeon, sesame and carrot purée, torched spring onion
• Chargrilled octopus, chilli, ginger and red pepper confit dressing, torched asparagus (GF, DF)
• Goats curd and wild mushroom ravioli, tarragon espuma, toasted pine nuts (V)

• Chargrilled cauliflower steak, lentil dhal, curried onion bhaji, chermoula dressing (VG, GF)
• Braised lamb shoulder, tomato and pepper fondue, seared asparagus, parmesan crusted potato dauphinoise, jus (GF)
• Pan seared chicken, black garlic ketchup, creamed mash, braised spinach, honey glazed carrot, chicken jus (GF)
• Roasted plaice, lovage mousse, crisp potato croquettes, torched leek and sprouting broccoli, burnt butter hollandaise
• Grilled sea bream, smoked carrot purée, pressed herb Jersey royals, tenderstem, shallot and caper dressing (GF)
• Hazelnut and watercress risotto, goats’ cheese bons bons (V)

• Pistachio and apricot Bakewell tart, honey and lavender caramel, clotted ice cream
• Chocolate crémeux glazed log, feuilletine crumb, blood orange gel, torched segments, vanilla cream
• Rhubarb trifle, diplomat vanilla custard, granola and crispy almond crumb
• Banoffee and date sponge, salted caramel glaze, sugar crisp banana wedge, honey pecan crumb
• Passionfruit and macerated mango pavlova, vanilla cream (GF)
• Vanilla crème brûlée, kiwi salsa, caramel crisp

Freshly brewed coffee, tea, fruit infusions & petit fours