Sunday lunch menu

Sunday 14th April 2024


Smoked Chicken Terrine

Little gem, chorizo mayonnaise, pickled butternut squash, crispy shallot and sakura (E, G, Mk, Mu, SD)

Parma Ham and Cheddar Croquettes

Compressed melon, fig gel, rocket pesto and toasted pine nuts (E, G, Mk, Mu, N, SD)

Grilled Fillet of Mackerel

Siam sauce, pickled kohlrabi with tomato and broad bean salsa (F, G, Mk, Mu, S, SD)

Talbooth Smoked Salmon and Tiger Prawn Tart

Preserved lemon, avocado, radish and shiso (C, E, F, G, Mk, Mu, SD)

Pea Velouté (v)

Truffled peas and crème fraîche (Mk)

Creamed Beauvale Blue Cheese and White Wine Poached Pear (v)

Heritage beetroots, endive, candied pecans and sourdough crostini (G, Mk, Mu, N, SD)


Roast Ribs of Dry Aged English Beef

Yorkshire pudding, roast potatoes and gravy (E, G, Mk, SD)

Slow Roast Haunch of Venison

Potato fondant, parsnip, curly kale, bitter chocolate and Madeira jus (Mk, S, SD)

Dingley Dell Pork Tenderloin and Glazed Pig Cheeks

Crispy potato tubes, spring peas, oyster mushroom and mustard sauce (Mk, Mu, SD)

Breast of Chicken

Herb gnocchi, caramelised shallot, broad beans with chestnut mushroom and cream sauce (E, G, Mk, SD)

Pan Roast Fillets of Plaice

Pressed ratte potatoes, wild garlic, charred sweetcorn and saffron foam (F, G, Mk, SD)

Fillet of Sea Bream

Crushed new potatoes, sea herbs with mussel and clam velouté (F, G, Mk, Mo)

All Main Courses Served with: Cauliflower Cheese (Mk, G, E, Mu); Roasted Root Vegetables; Fricassée of Green Beans, Peas and Tenderstem Broccoli (Mk)


Lemon Balm Panna Cotta

Poached rhubarb, toasted meringue, strawberry and lime sorbet (E, Mk, SD)

Caramelised White Chocolate Delice

Brownie, 70% dark chocolate crémeux and banana ice-cream (E, G, Mk, N, SD)

Paris-Brest Choux

Praline cream, candied hazelnut, plum and thyme sorbet (E, G, Mk, N, SD)

Chef’s Selection Cheese Board

Homemade quince jelly, biscuits, grapes and celery (Ce, E, G, Mk, N, SD)

£60.00 per person