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
BEEF TARTARE – 26
Pickled mushrooms, herb crackers
Supplement – Summer Truffle – 10 / Exmoor Caviar – 18
CRAB – 22
Kohlrabi, Braywood muffin, brown crab butter
Supplement Exmoor Caviar – 18
DUCK LIVER PARFAIT – 20
Pear William, Sauternes, rosemary brioche
RISOTTO – 17 (V)
Parsley, Braywood Stracciatella, white balsamic
ORKNEY SCALLOPS – 35
Braywood black pudding, radish, apple broth
To continue
HALIBUT – 42
Mussels, seaweed potatoes, mushroom sauce
TREACLE FILLET OF BEEF – 53
Carrot, bone marrow red wine sauce
Supplement – Summer Truffle – 10
WYE VALLEY ASPARAGUS – 34 (V)
Burford brown egg, sourdough croutons
Supplement – Summer Truffle – 10
ATLANTIC COD – 37
White asparagus, Jersey Royals, wild garlic
LOIN OF LAMB – 38
Wild garlic, asparagus, sweetbreads, lamb sauce
RIBEYE ON THE BONE – 49
Triple cooked beef fat chips, tomato chilli jam, wild garlic Chimichurri
RICOTTA GNUDI – 29 (V)
Peas, sundried tomato, pea velouté
Supplement – Summer Truffle – 10
To share
SIRLOIN ON THE BONE (550g) – 120
Potato terrine, hispi cabbage, Diane sauce
Supplement – Summer Truffle – 10
JOHN DORY – 110
Spring leaves salad, Jersey Royals, sauce Vierge
Supplements – Exmoor Caviar – 18
Sides
7
Beef fat triple cooked chips
Braywood salad
Buttered spring greens
Wild garlic buttered Jersey Royals potato
Barbecued tenderstem broccoli
