Our dishes are deceptively simple. We let our ingredients breathe rather than smother their freshness, quality and flavour with too many competing elements. Our menus change daily and with the seasons.
*Please note that due to Coronavirus restrictions, sadly we can only offer dinner to our in-house guests currently.
3 Courses: £45.95
A glass of fizz + 3-course wine flight: £40
3-course wine flight: £30
Our daily wine flight enables you to discover three hand-picked European wines paired with each of the evening’s dishes. See our wine list.
To Start
Parsnip and cider soup with cider caramel and crispy parsnips
Madeleine Angevine, Polgoon (Cornwall, UK) 2014
Confit duck terrine with celeriac remolade, red wine pears and crispy skin
Fleurie, Chateau Gaillard (France) 2014
Warm ham hock salad with watercress, figs, shaved radish and hazelnuts
Biecher and Schaal Riesling, Sommerberg Grand Cru (Alsace, France) 2017
Squid ink linguini with crab, Cornish seaweed, chilli and parmesan
Brandan, Adega Algueira (Ribeira Sacra, Spain) 2016
Roasted pigeon breast with heritage carrots and braised lentils
Grenache, Domaine André Brunel (Vaucluse, France) 2014
Chargrilled purple sprouting broccoli, orange, chilli, ricotta and sunflower seeds
William Chase, ‘Papillon’ Viognier (Provence, France) 2015
Heritage beetroot salad with goats curd, pickled shallots, pumpkin seeds and honey
Unfiltered Pinot Noir, Peth – Wetz (Rheinhessen, Germany) 2016
To Follow
Glazed Native beef with fondant potato, carrots, crispy oyster and rainbow chard
Chateau Civrac, Grand Vin (Bordeaux, France) 2008
Roasted cod fillet with beetroot, crushed potato, romanesco and herb dressing
Greco di Tufo, Benito Ferrara (Campania, Italy) 2017
Curried aubergine with pickles, onion fritters, samosa and coriander
Gewurztraminer Grand Cru Kessler, Schlumberger (Alsace, France) 2014
Line caught sea bass with potato terrine, purple sprouting broccoli and warm brown shrimps
Domaine de l’Hortus ‘Classique’ (Pic St Loup, France) 2016
Wild mushroom risotto with tarragon and truffle oil
Massolino, Langhe Nebbiolo (Langhe, Italy) 2016
Slow cooked pork belly with apple, creamed savoy, smoked bacon and salsa verde
DouROSA Tinto, Quinta de la Rosa (Douro, Portugal) 2015
Salt baked vegetables with quial eggs, wild mushrooms, rainbow chard and truffle hollandaise sauce
Saint Cosme, Little James Basket Press (Gigondas, France) NV
To Finish
Lemon tart with strawberry sorbet
Coteaux du Layon ‘Saint-Lambert’, Dom Vincent Ogereau (Loire, France) 2014
Cherry cheesecake with orange, almonds and peach sorbet
Tokaji Aszu 5 Puttonyos, Chateau Dereszla (Hungary) 2010
Muscavado panna cotta with pedro ximenez raisins, pecans and banana sorbet
Castellare San Niccolo Vinsanto del Chianti Classico (Tuscany, Italy) 2012
Coconut and lime rice pudding with poached blackberries, sesame seed praline and apricot sorbet
Helmut Lang, Eiswein Cuvée (Burgundland, Austria) 2015
Blackberry parfait with lemon curd, poached blackberries and choux bun
Domaine L’Ancienne Cure ‘Jour de Fruit’ (Monbazillac, France) 2015
Selection of westcountry cheese’s with accompaniments
Taylors 20 Year Old Tawny Port
