Sunday lunch menu
Sunday Roasts
ROAST BEEF RUMP CAP – 33
Yorkshire pudding, beef cheek, seasonal vegetables, horseradish
ROAST LAMB RUMP – 30
Yorkshire pudding, seasonal vegetables, mint gel
NUT ROAST – 29 (V)
Yorkshire pudding, seasonal vegetables, white wine sauce
All roasts are served with roasted potatoes, cauliflower cheese, braised red cabbage, triple-cooked parsnips, Yorkshire pudding, and pan gravy.
To start
TO NIBBLE
PICANTE OLIVES – 6 (V)
Plump juicy olives with a delicate spicy flavour
BRAYWOOD STOUT SOURDOUGH – 6 (V)
72-hour fermented sourdough | Ampersand cultured butter
–
SCOTTISH SALMON – 23
Cured with beetroot | Goats curd | Blackberry
WILD GARLIC DUMPLINGS – 17 (V)
Wild garlic Chimichurri | Mushroom XO
White onion Soubise
CORNISH CRAB TART – 27
Brown crab rarebit | Lemon emulsion | Cucumber
DUCK LIVER PARFAIT – 19
Yorkshire forced rhubarb | Sauternes
Rosemary laminated bread
“PARMESAN BUTTER PUDDING” – 22 (V)
Cep | Wiltshire truffles | White balsamic
To continue
STONE BASS – 42
White and green asparagus | Burnt lemon
Nolly Prat sauce
PORK LOIN CHOP – 38
Yorkshire forced rhubarb | Pickled mustard seeds
Barbecued cabbage | Pork sauce
ATLANTIC COD – 37
Taramasalata | Potato hash brown
Barbecued baby leeks
HOGGET LOIN – 39
Belly | Fillet | Anchovy emulsion
BBQ baby gem | Mint
FILLET – 55
Roasted shallot | King oyster mushroom
Creamed potato | Café de Paris butter
STROZZAPRETI – 27 (V)
Wild garlic | Asparagus | Crispy Sourdough crumbs
Confit egg yolk
For Two to share
GRASS FED PORTERHOUSE – 130 (1kg)
Triple cooked beef fat chips | Roasted wild garlic
buttered button mushrooms | Beef dripping sauce
For the table
Beef fat triple cooked chips – 8
Bitter leaf salad – 6
Wild Garlic buttered cabbage – 7
Creamed potato – 8
Barbecued tenderstem broccoli – 7
