Sample Sunday Lunch Menu

Two courses £31 | Three courses £39

Starters

Carrot and Coriander Soup

Chicken Scotch Egg with Black Pudding Mayonnaise, Chorizo Jam, Sun Blush Tomatoes, Black Pudding Crumb and Micro Herbs

Salmon and Prawn Fishcake with Cucumber Salad, Lime and Caper Mayonnaise. 

Duck Confit with Goats Cheese Panna Cotta, Sweet and Sour Cherries, Ginger Celeriac and Puffed Rice.

Carrot Tartare with Whipped Feta, Toasted Sourdough, Turmeric and Tahini Gel, Pickled Shallots and Toasted Walnuts.

Grilled Mackerel with Gooseberry Chutney, Pickled Carrot and Fennel Salad, Apple and Lime Yoghurt and Coriander Cress.

Main Courses

Roast Sirloin of Beef, Yorkshire Pudding, Roast Potatoes, Seasonal Vegetables and Gravy (served pink unless specified).

Sea Bream Fillet with Coconut Arancini, Roasted Cauliflower, Sugar Snap Peas, Marinated Sultanas, Curried Mussel Veloute and Lime Gel.

Hake Fillet with Beetroot Risotto, Horseradish Gel, Fennel and Red Onion Salad, Orange and Pistachio Dressing.

Pork Fillet with Chilli and Peach Chutney, Tomato and Mascarpone Puree, New Potatoes, Tenderstem Broccoli and Jus.

Toasted Goats Cheese, Apricot and Ginger Jam Tart with Tomato and Mascarpone Puree, Mille Feuille Potato, Sugar Snap Peas, French Beans, Pickled Beetroot and Toasted Almonds.

Desserts

Tonka Bean and Hazelnut Shortcake, Raspberry Compote, Clotted Cream Ice
Cream and Raspberry Consommé.

Chocolate Brownie with Coconut Mousse, Cherry Gel, Chocolate Salted Caramel,Cherry Sorbet and Coconut Crumble. 

Lemon Panna Cotta with Blood Orange and Fennel Sorbet, Meringue, Sugared Pine Nuts and Pineapple and Fennel Salsa. 

Selection of Cheese with Water Biscuits and Fig and Apple Chutney.

   Vanilla Crème Brûlée with a Lime Shortbread.

Treacle and Hazelnut Tart with Blackberry Gel and Vanilla Ice Cream.

Please inform us of any food allergies before you order.