​​​​

​​​

Ticklemore goat cheese on artisan sourdough bread, with chanterelle and Jerusalem artichoke foam, served with baby beetroots and truffle vinaigrette

(G, D)
*

Steak tartare with charcoal mayonnaise, pickled & fried mushrooms, radishes, crispy capers and cured

grated egg yolk

(E, MU)

*

 Lobster with courgette, pickled fennel, apple tapioca, almonds and salsify, served with lobster and onion espuma topped with fresh herbs

+£5
(CR, G, D)

*

Jerusalem artichoke four ways (pureé, crispy, fried and pickled) served with shimeji mushrooms,
brown butter, fresh chervil and grated British truffle
(G, MO, D)
*

Main courses​​​​​​

Rainbow trout with Chablis cream sauce mixed with trout roe and dill oil. Served with celeriac,radishes and la ratte potatoes tossed in brown butter and herbs.

(F, D)

*

Free range tenderloin pork fillet with Jerusalem artichoke two ways, purée and crispy, served with smoked mustard seeds, cabbage, flower sprouts and a cider chicken jus

(MU, D)

*

Braised beef cheek in red wine sauce with truffle pomme purée, crispy and pickled onions, carrot and salsify, topped with herbs salad

(C, D)

*

Corn-fed chicken supreme with gratin dauphinois topped with gruyere, Bordelaise sauce with charred tenderstem broccoli

(G, D)

*​

Desserts​​​

Spiced almond cake with salted caramel ice cream, applepurée, caramelised popcorn, crispy apples, fresh sorrel and almonds
(E, G, D)

*

Raw cacao chocolate mousse with strawberries, vanilla caramel sauce, dried raspberries, chewy brownie, pecans topped with chervil

(N)

Buttery clove cake with cardamom meringue, clotted cream ice cream, ginger-infused cream and flaméd mandarines
(E, G, D)

*​

Lemon ice cream, creamy meringue, yuzu pastry cream, almond crumble, pistachios,

raspberries topped with lemon balm

(E, G, N, D)

*​ 

Canapés

​

Why not kick the evening off in style with a selection of chef's canapés? A real talking point.

Contact me for more information

​

Key:

V - Vegetarian

​

THE 14 RECOGNISED ALLERGENS BY THE FOOD STANDARDS AGENCY ARE:

  C-Celery, CR-Crustaceans, E-Eggs, F-Fish, G-Gluten, L-Lupin, M-Milk, MO-Mollusc,

  MU-Mustard, N-Nuts, P-Peanuts, S-Sesame Seeds, SO-Soya, SD-Sulphur Dioxide.

  We also advise dishes where Dairy products are used, denominated by the letter D.