Sunday lunch menu
Sunday Roasts
ROAST BEEF RUMP CAP – 33
Yorkshire pudding, beef cheek, seasonal vegetables, horseradish
ROAST RUMP OF LAMB – 31
Yorkshire pudding, seasonal vegetables, mint gel
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
HOMEMADE BRAYWOOD FOCACCIA – 6 (V)
72-hour fermented rosemary focaccia, Braywood olive oil and balsamic, rocket pesto
MACKEREL – 20
Chorizo, fennel, Bouillabaisse
BEETROOT – 17 (V)
Whipped goats curd, truffle honey, pumpkin seed
cracker
WOOD PIGEON – 22
Sweet and sour turnip, white peach, malt crumb
CORNISH CRAB – 22
Brown crab, Pink Lady apple, Ponzu
DUCK LIVER PARFAIT – 20
Smoked duck, beetroot, Sauternes, rosemary brioche
MILLE FEUILLE – 18 (V)
Parmesan custard, mushroom, white balsamic
ORKNEY SCALLOPS – 32
Braywood black pudding, fennel, spiced tomato sauce
To continue
SEASONAL SPECIAL
MONKFISH – 49
Summer peas, broad beans, smoked bacon sauce
HALIBUT – 46
Isle of Wight tomato, macerated strawberry,
Romesco sauce
IBERICO PORK PRESA – 42
Black garlic, cider Roscoff onion, mustard jus
HEN’S EGG RAVIOLO – 27
Pecorino, Modena balsamic, white wine sauce
ATLANTIC COD – 38
Barbecued leek, elderflower olive oil, Taramasalata
LOIN OF LAMB – 38
Smoked courgette, spiced aubergine, sweetbreads,
lamb 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) – 110
Potato terrine, hispi cabbage, red wine Port sauce
Sides
7
Beef fat triple cooked chips
Beetroot and goats curd salad
Courgette, tomato chilli jam, feta
Wild garlic buttered new potatoes
Barbecued tenderstem broccoli
