Wednesday to Saturday

5.30 – 9.30

 

Starters

Garlic Mushrooms, v

grana padano – garlic cream, £7.95

Pigeon

spiced aubergine caviar, potato terrine, broccoli, £10

Mackerel Fillet

smoked mackerel – plum tarte tatin – fennel – rosewater, £8.5

Lamb Breast Tagine, gfo

apricot – lemon – dried black olive, £8

Cheddar Fondant, v

garlic – apple – onion, £8

Mains

Hake, gf

peas – salt baked potato -tartar – lemon – vinegar, £18.5

Spiced Carrots, vgn

raisins – giant couscous – mint soy yoghurt – hazelnuts, £16

Red Mullet

sweetcorn – gem lettuce – bacon, £18

Duck Duo

breast – confit leg stuffed doughnut – fig – tarragon, £24

Pork Loin, gf

beetroot – blackberry – girolle, £21

Smoked Celeriac, v

apple tart – chestnut mushroom – pine nut, £16

Sides

Savoy Cabbage, £4

New Potatoes, £4

Desserts

Sweet & Sour Strawberries, vgnopt / gf

rice pudding – basil ice cream, £6

Creme Brûlée, v / gfo

a classic brûlée, no tricks, 5

Milk Chocolate Ganache, v

chocolate soil – banana – peanut brittle, £6

Coriander Meringue, v

coconut curd – lime leaf ice cream, £6.5

Cheese Board, v

selection of british cheese – raisin puree – pickled celery – crackers, £10