“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
Available every lunch time 12 till 2:30pm & Wednesday to Friday 5:30pm till 6:45pm (when mentioned at time of booking, excludes Saturday evenings)

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

soy marinated hens egg
local asparagus, toasted sesame seed mayonnaise & pickled ginger

croquette of braised ox tongue
pickled heritage carrots, carrot purée & fresh horseradish
carrot & tarragon dressing

new season white asparagus
sea trout – mousse & cured in beer
local sea herbs & crispy sourdough

to follow

risotto of beetroot & granny smith apple
salt baked beets & sautéed baby artichokes
goats whey sorbet

grilled fillet of sea bream
nage of local tomatoes, spring vegetables & soft herbs
nasturtium & almond pesto

roasted breast of corn fed chicken
charred red gem lettuce caesar style
roasted chicken vinaigrette

to finish

burnt honey panna cotta
honeycomb & coriander shoots
black currant sorbet

coconut parfait
tropical fruits & pina colada sorbet

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

A la Carte

to begin

salad of local heirloom tomatoes
cigarette of local green barn goats cheese
goats whey sorbet, wild herbs & tomato water dressing

pressing of smoked eel, ham hock, duck liver & apple
local kohlrabi & apple coleslaw
toasted brioche

slow cooked pork cheek cooked in dashi
poached native lobster & wild watercress
bone marrow crumb

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

tagliatelle of cornish cuttlefish
cuttlefish cracker, roasted local radishes,
soy, bonito, sesame & lime dressing

to follow 

courgette st martin tart
steamed courgette flower with fregula & rose harissa
crispy courgette flower

grilled fillet of cornish hake with a cafe de paris butter crust
fondue of local tomatoes, tenderstem – charred & puree
poached rock oyster veloute

pan roasted ray wing cooked with lardo
sauteed wild mushrooms, parsley polenta & charred baby onions
red wine & garlic puree

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

iberico pork
roasted baby artichokes, potato & dill gnocchi
roasted almond cappuccino

to finish

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