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STARTERS

Cornish scallops, cauliflower, Iberico morcilla and baby capers - 14

Santiago Ruiz Albariño 2017- 8.25/175

Pickled cod ‘Cape Malay’, avocado, breakfast radish and coriander oil - 11

Simonsig Chenin Blanc, 2017- 6.25/175

Wild mushroom risotto, champagne and truffle oil - 11

Montagny 1er cru, ‘Les Grappes d'Or’, Feuillat-Juillot, 2014- 11.75/175

Ham hock, pickles, pickled cauliflower, cucumber, and sweet mustard - 11

Blank CanvasGruner Veltliner, 2013- 7.75/175

Confit Duck, pork bubble, chicken liver parfait, prune and maple jus - 12

Valpolicella, Franco Allegrini, 2016- 7.50/175

 

MAINS

Lamb cannon, Roscoff onions, celeriac, spring carrot, mint oil and arancini - 24

St Emilion, Vieux Chateau des Combes, Grand Cru, 2014-9.25/175

Monkfish, Puy lentils, chorizo, purple sprouting broccoli and herb crust - 24

Chablis, Bernard Defaix, 2015- 8.75/175

Halibut, spinach, potato dumplings, mussels, sea fennel and white wine cream - 25    

Blank CanvasGruner Veltliner, 2013 7.75/175

Roasted butternut, salsify, gnocchi, black truffle and Montgomery cheddar custard - 20

Viognier Domaine de la Terre Rouge, 2015- 10.50/175 

Badminton Estate Venison, butternut, spiced pear, pickled parsnips - 26

Fleurie, Clos de la Roilette, 2016- 9.00/175      

 

THE GRILL

7oz Fillet, celeriac remoulade, chips and green peppercorn sauce - 27

Gran Malbec, Finca Flichman Dedicado, 2014- 8.50/175

 

SIDES

Mushrooms with garlic butter - 4

Spinach with Lemon oil - 5

Green beans and toasted almonds - 4