Sample Menu

November 2025

Starters

Cream of spinach soup with garlic snails and potato croûtons

Miso-glazed aubergine with ginger, puffed rice, sesame, shiso and soy

Boned and stuffed roast quail with jerusalem artichoke purée and red wine

Deep-fried calf’s brains with a salad of museau de porc and sauce ravigote

Tagliatelle nero with cuttlefish Bolognese, monk’s beard, chilli and gremolata

Home-cured gravadlax with citrus fruits, linseed crackers and horseradish

Lobster raviolo with shellfish sauce, pickled cucumber and chives (+£7.50)

Devonshire duck with rösti Lyonnaise and glazed endive

Chateaubriand with hand-cut chips and béarnaise sauce (+£10.00)

Pork fillet and cheek with crisp trotter sausage, baked borlotti beans and salsa verde

Venison loin with celeriac tart, venison sausage, braised cabbage, green peppercorns and quince (+£7.50)

Cornish hake with sardine crostini, Baby Lou potatoes, friggitelli peppers and sweet chilli

Stuffed globe artichoke with parsley purée, red wine vinaigrette and girolles

Roast cod with olive oil mash, porcini velouté and chanterelles

Crème brûlée

Hot chocolate pudding with praline parfait

Pear and frangipane tart with clotted cream

Poached quince with stem ginger yoghurt, crisp filo and pistachios

Caramelised apples with bayleaf custard, sablé Breton, crème Normande and nutmeg

Chilled coconut rice pudding with crispy and zingy toppings, mango sorbet and lime

Honey almond nougat ice cream or orange Campari sorbet

Cheeses from the board (+£10.00)

Whilst we will do all we can to accommodate guests with food intolerances and

allergies, we are unable to guarantee that dishes will be completely allergen-free