“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”

Seasonal Set Menu
£24 for 2 courses and £29 for 3 courses
Available every lunch time 12 till 2:30pm & Tuesday 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

local sweetcorn chowder
crispy free range egg, smoked pimento & lime

fillet of sea bream cured with tarragon & truffle
chilled cauliflower puree, pickled girolles & truffled grissini

pan roasted breast of kern farm pigeon
black pudding croquettes & heritage carrots carrot & black cardamom dressing

to follow

souffle of green barn goats cheese “veronique”
verjus butter sauce with grapes, tarragon & walnut potato & walnut lace

grilled fillet of hake with parmesan & noisette butter crust
roasted local tomato fondue, olive oil pomme puree & wilted spinach vinaigrette of capers, shrimps & flat parsley

treacle & thyme marinated hanger steak
risotto of bone marrow with creme fraiche & dry sherry local heritage beetroots

to finish

plum & almond frangipane tart
mascarpone sorbet & crispy plum

passion fruit posset
fresh raspberries, honeycomb & lemon verbena

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
sauteed black tiger prawns & wild watercress
bone marrow crumb

local rabbit chawanmushi
rabbit gyosa, fresh gooseberries & nasturtium
aged sherry vinegar & rabbit dressing

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

to follow 

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

sea bream “poche grille”
dressed fennel with verjus & summer truffle
flat parsley & truffle veloute

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

barbecued kern farm lamb
braised lamb shoulder “hotpot”
bbq pea puree, warm minted pea salad, ewes milk ravioli

breast of local duck cooked with soy & umeboshi plum
confit leg spring roll, charred baby spring onions & chinese leaf
roasted duck & plum jus

to finish

lemon curd parfait
baked verbena meringue & candied lemon
verbena milk ice cream

“peach melba”
peach & vanilla parfait with a raspberry centre
crispy almond tuille

“raviole” of strawberries & clotted cream
clotted cream ice cream, strawberry gel
prosecco & golden sultanas

salted caramel & dark chocolate titanic
crispy peanuts & peanut ice cream