Sunday lunch menu
Sunday Roasts
ROAST BEEF RUMP CAP – 33
Yorkshire pudding, beef cheek, seasonal vegetables, horseradish
ROAST PORK BELLY – 30
Yorkshire pudding, seasonal vegetables, pork crackling, caramelised apple puree
NUT ROAST – 29 (V)
Yorkshire pudding, seasonal vegetables, pea velouté
All roasts are served with roasts potatoes, cauliflower cheese and red wine jus.
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
SEASONAL SPECIAL
MONKFISH – 49
Barbecued sweetcorn, mussels, white wine sauce
STONE BASS – 35
Prawn stuffed hispi cabbage, lemon,
shellfish bisque
IBERICO PORK PRESA – 35
Black garlic, cider Roscoff onion, mustard jus
ATLANTIC COD – 34
Barbecued leek, Braywood 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 beef fat chips, roasted garlic buttered button mushrooms, Peppercorn sauce
JERUSALEM ARTICHOKE – 28 (V)
Spelt, cider vinegar, black truffle
For Two to share
CHICKEN AND TRUFFLE PIE – 85
Mushroom and hispi cabbage, potato Dauphinoise, red wine 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
