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
–
RISOTTO – 21
Smoked haddock | Cauliflower | Dill
WILD GARLIC DUMPLINGS – 17 (V)
Wild garlic Chimichurri | Mushroom XO
White onion Soubise
WHITE DEVONSHIRE CRAB – 27
Vanilla Marie Rose | Bloody Mary jelly
Seaweed focaccia
QUAIL – 19
Ceasar dressing | Summer leaves | Artichokes
Lovage gremolata
WYE VALLEY ASPARAGUS – 18 (V)
Poached egg | Bearnaise sauce | Hazelnuts
To continue
STONE BASS – 42
White and green asparagus | Burnt lemon
Noilly Prat sauce
ATLANTIC COD – 37
Haricot beans | Sea aster | Champagne sauce
HOGGET LOIN – 39
Belly | Fillet | Anchovy emulsion
BBQ courgette | 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
Grass Fed
WING RIB ON THE BONE [400g] – 50
PORTERHOUSE “For Two” [1Kg] – 118
Choose From
Peppercorn | Chimichurri | Beef dripping | Bearnaise
For the table
Beef fat triple cooked chips – 8
Summer leaf salad – 6
Wild Garlic buttered cabbage – 7
Creamed potato – 8
Barbecued tenderstem broccoli – 7
