A la carte menu
Seasonal special
MONKFISH – 49
Barbecued sweetcorn, mussels, white wine sauce
To start
TO NIBBLE
PICANTE OLIVES – 5 (V)
Plump juicy olives with a delicate spicy flavour
BRAYWOOD STOUT SOURDOUGH – 6 (V)
72-hour fermented sourdough, Ampersand cultured butter
SALMON – 18
Pickled kohlrabi, cucumber, buttermilk and dill
BEETROOT – 16 (V)
Whipped goats curd, truffle honey,
pumpkin seed cracker
CORNISH CRAB – 22
Brown crab, Pink Lady apple, Ponzu
DUCK LIVER PARFAIT – 18
Smoked duck, beetroot, Sauternes, rosemary brioche
MILLE FEUILLE – 17 (V)
Parmesan custard, mushroom, white balsamic
ORKNEY SCALLOPS – 32
Braywood black pudding, fennel, spiced tomato sauce
To continue
HALIBUT – 46
Prawn stuffed hispi cabbage, lemon,
shellfish bisque
IBERICO PORK PRESA – 35
Black garlic, cider Roscoff onion, mustard jus
ATLANTIC COD – 34
Barbecued leek, elderflower olive oil, Taramasalata
VENISON LOIN – 36
Venison sausage, cauliflower, 100% Mayan Xoco, red wine sauce
RIBEYE ON THE BONE – 49
OR
FILLET – 52
Triple cooked chips, tomato chilli jam, Chimichurri
JERUSALEM ARTICHOKE – 28 (V)
Spelt, cider vinegar, black truffle
For Two to share
SIRLOIN ON THE BONE (550g) – 90
Potato terrine, hispi cabbage, red wine Port sauce
Sides
7
Beef fat triple cooked chips
Beetroot and goats curd salad
Sweetcorn salsa, whipped ricotta
Wild garlic buttered new potatoes
Barbecued tenderstem broccoli
