Our Menus
Seasonal & sourced
with intent
Our kitchen champions the finest local produce, with menus that shift through the seasons. Sample selections below — dishes change daily.
Sunday Lunch
Sundays · from 12pm
Roasts accompanied by roast potatoes, seasonal vegetables, Yorkshire pudding & stock pot gravy
Starters
Soupe Du Jour
10
Homemade bread, flavoured butter
Panko-Coated Hoisin Duck
12
Raspberry gel, bacon jam, pickled mustard seeds, horseradish yoghurt
Coriander Asparagus & Crab
14
Coriander-infused asparagus, crab emulsion, quail egg, wild garlic dressing
Marinated King Prawns
15
Almond crème, shaved salsify, soy shimeji mushrooms, confit spring onion
Goat's Cheese Mousse (v)
12
Caramelised red onion gel, walnut soil, candied shallots, beetroot, cavolo nero
Sunday Lunch Roasts
Sirloin of Beef
28
British sourced, 28 day aged, grass fed
Roast Leg of Lamb
26
Rosemary, mint
Roast Chicken Breast
25
Locally sourced, free range
Nutroast
22
Sides
Seasonal Vegetables
5.50
Sourdough
3.50
Flavoured butter
Skin-on Fries
7.50
Grana padano & truffle
House Rocket Salad
6
Balsamic dressing, grana padano
Cauliflower Cheese
6.50
Nduja topping
Creamed Potatoes
6
Smoked paprika
Desserts
Sticky Toffee Pudding
11
Salted caramel sauce, toasted coconut, homemade tonka bean ice cream
Earl Grey & Bergamot Crème Brûlée
11
Sunflower seed & chocolate crumb, homemade honey & basil ice cream
Yuzu & Banana Parfait
13
Chocolate mousse, passion fruit coulis, miso & coffee soil, pecan nuts
Dark Chocolate Brownie
12
White chocolate & rosemary sauce, orange gel, homemade vanilla ice cream
Assiette of Homemade Ice Cream & Sorbet
10
Menus are a sample and subject to seasonal change. Please inform us of any dietary requirements.
Book a Table