A La Carte Sample Menu

Served 5pm-9pm Wed-Fri (last food orders at 8.30pm),
12 noon-9pm on Saturdays
Book a table

Bar Snacks       

*Thai green chicken Kyiv wings 7    House olive mix 5

*Scotch egg of the day 9     Padron peppers, smoked Maldon sea salt 5

Starters

San Marzano tomato, red pepper & watermelon gazpacho, basil, kalamata olive oil (ve) 8

Loch Duart salmon tartare, cucumber, dill, wasabi ice cream (gf) 11

Hand-dived Scottish scallops, blood orange, fennel, lemon verbena (gf) 14

Local pigeon, beetroot rösti, pickled gooseberries, dark chocolate (gf) 12

Barbeque heritage carrot, pickled turnip, hazelnut dukkah, ricotta, chervil (v/gf, can also be ve) 10

Confit duck leg, teriyaki, sesame, spring onion, pancake (can be gf) 12

Home-smoked chicken Caesar salad, white anchovy, aged Parmesan, bitter leaves 10/18

Mains

Duck a l’orange, duck leg & potato terrine, dressed chicory (gf) 24

Wild pan-roasted stone bass, puy lentils, cauliflower, nori dumpling, fish jus 21

Pearl barley & red onion stuffed courgette, salsa verde, mint ketchup, whipped ricotta (v, can be ve) 18

Barbeque cauliflower, black garlic Goma, baby leeks, furikake, coriander (ve/gf) 18

Pork cheek-stuffed pork tenderloin, romesco, baby courgette, Provençale tomato, Nocerella olives (gf) 21

Japanese Konro Grill

Ten-ounce ribeye, hand-cut beef dripping chips, rocket & Parmesan salad, confit vine tomatoes, bone marrow butter, beer-pickled onion rings (gf) 32

Classic ‘steak-frites’, rocket & Parmesan salad (gf) 24

Bavette steak, dauphinoise potatoes, chimichurri, rocket & Parmesan salad (gf) 28

Côte de boeuf, for 2 (pre order only) (gf) 79

Sauces: peppercorn, Béarnaise, Madeira jus, chimichurri (gf available) 4

Sides

Hand-cut beef dripping chips (gf) 6

Truffle & Parmesan fries (v/gf) 7

Barbeque hispi cabbage, Korean glaze, miso mayonnaise, crispy onions (gf) 6

Sprouting broccoli, aged Parmesan, deep-fried breadcrumbs (v) 6

Kale with chilli, garlic & lime (v/gf) 5

Rocket & Parmesan salad (v/gf) 5

Sautéed Jersey Royals, blue cheese, raspberry vinegar pickled shallot (gf) 6

Classics

Beer-battered haddock, chips, tartare sauce, minted crushed peas or curry sauce (gf) 19

Pan fried veal’s liver, caramelised onion gravy, mustard mash, garlic and lime kale (gf) 20

Ox cheek bourguignon pie, horseradish mash, garlic and lime kale, proper gravy 21

‘Ham egg and chips’. Pulled ham hock, BBQ pineapple, Sheepcote eggs, potato rösti (gf) 19

Smoked haddock, prawn, salmon and Parmesan pie, laver mash, sea herb salad (gf) 21

Cheese

British Artisanal Cheese 13 / 19, to share   Subject to availability

Tunworth       Rachel       Stinking Bishop       Poacher      Burt’s Blue

Served with home-made rye crackers, bread crisps, candied walnuts, pickled walnuts, gooseberry fruit cheese

Puddings

Gooseberry and elderflower pavlova, crème chiboust, lemon verbena (gf) 10

Saffron parfait, ginger, yuzu, chocolate crumb (gf) 10

Valrhona chocolate terrine, English cherries, pistachio, cherry sorbet (gf) 13

Sticky date cake, miso caramel, sesame tuile, banana ice cream (gf available) 10

English Strawberry tart, strawberry sorbet, almond frangipane 12

Earl Grey crème brûlée, roasted peach (gf) 11

Head chef: Arron Varley