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)
All roasts are served with roasts potatoes, cauliflower cheese and red wine jus.
To start
HOMEMADE BRAYWOOD FOCACCIA – 6 (V)
72-hour fermented rosemary focaccia, Braywood olive oil and balsamic, rocket pesto
RED MULLET – 20
Chorizo, fennel, Bouillabaisse
WALDORF – 18 (V)
Oxford blue, celery, walnut, fig
WOOD PIGEON – 22
Sweet and sour turnip, white peach, malt crumb
CRAB – 22
Kohlrabi, Braywood muffin, brown crab butter
Supplement – 5gr Exmoor Caviar – 18
DUCK LIVER PARFAIT – 20
Pear William, Sauternes, rosemary brioche
RISOTTO – 17 (V)
Parsley, Braywood Stracciatella, white balsamic
ORKNEY SCALLOPS – 32
English peas, pickled red onion, cured lardo
Supplement – 5gr Exmoor Caviar – 18
To continue
MONKFISH – 49
Summer peas, broad beans, smoked bacon sauce
Supplement – 5gr Exmoor Caviar – 18
***
HALIBUT – 46
Isle of Wight tomato, macerated strawberry, romesco sauce
TREACLE FILLET OF BEEF – 53
Carrot, bone marrow red wine sauce
COURGETTE FLOWER – 29 (V)
Courgette, red pepper terrine, spiced aubergine
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
Triple cooked chips, tomato chilli jam,
wild garlic Chimichurri
RICOTTA GNUDI – 29 (V)
Peas, sundried tomato, pea velouté
To share
SIRLOIN ON THE BONE (550g) – 110
Potato terrine, hispi cabbage, red wine Port sauce
JOHN DORY – 125
Spring leaves salad, Jersey Royals, sauce Vierge
Supplement – 5gr Exmoor Caviar – 18
Sides
7
Beef fat triple cooked chips
Braywood salad
Courgette, tomato chilli jam, feta
Wild garlic buttered Jersey Royals potato
Barbecued tenderstem broccoli
