“It’s vital to me that guests can identify with the food they are eating – where it’s from, how it was farmed, grown or caught and the ethos behind its presentation”

Menu

Seasonal Set Menu
£24 for 2 courses and £29 for 3 courses
The Seasonal menu is available 12pm – 3pm & 5:30pm to 6:45pm (Excludes Saturday evenings & pre book only for dinner)

A la carte
£55 for 3 courses and £47 for 2 courses. Available Lunch and Dinner

Tasting Menu
Eight Courses £65 (Matching Wine Flight £45 Supplement)

Seasonal Set Menu

to begin

crispy truffled egg
local wild garlic cappuccino & wild garlic pesto

cured cornish sardines
rhubarb compote, dill & creme fraiche
toasted treacle bread

pressed pork belly “cassoulet”
crispy capers, pickled shallots & pork quavers
rose harissa mayonnaise

to follow

lasagna of local asparagus
herb pasta, monks beard & local mushrooms
sauce hollandaise

lemon sole cooked on the bone
palourde clams & seaweed gnocchi
goats whey & sea herb sauce

thyme roasted poussin
french peas, charred lettuce & smoked pancetta
crispy confit leg

to finish

millionaire’s chocolate tart
espresso ice cream

tropical fruit alaska
tropical fruit curd & black cardamom
passion fruit & yoghurt sorbet

selection of local and continental cheeses
quince jelly (supplement £5 per guest)

A la Carte

to begin

terrine of poached local asparagus
crispy truffled duck egg & asparagus mayonnaise

pressing of smoked eel, ham hock, duck liver & apple
celeriac remoulade & toasted brioche

local wood pigeon “pie”
boudin noir, pink lady apple & caramelised cauliflower
red wine & cider jus

day boat mackerel pate
horseradish, beetroot & toasted pumpernickel bread
mermaid gin cured mackerel

tagliatelle of cornish cuttlefish
cuttlefish cracker, charred purple sprouting
soy, bonito, sesame & lime dressing

to follow 

raviole of duck egg yolk & truffled potato
sauteed local exotic mushrooms
seasonal greens

grilled wild garlic crusted sea trout
nage of mussels, monk’s beard & riesling
seaweed gnocchi

monkfish roasted on the bone
“coronation” coleslaw, steamed jasmine rice
lime butter sauce

barbecued rump of lamb
braised lamb shoulder “hotpot”
pea puree, warm minted pea salad, smoked ewes cheese

soy marinated hanger steak
seaweed & shimeji mushroom salad, celeriac & english wasabi
sauteed duck liver deglazed with japanese hibiki whisky

to finish

forced yorkshire rhubarb & white chocolate delice
rhubarb sorbet, stem ginger & brandy snap

mexique chocolate & piquin chilli tart
lime & mascarpone sorbet

barbecued pineapple
slow cooked with spiced rum, white chocolate ganache
banana & walnut cake

black forest gateau delice
morello cherry sorbet & vanilla cream