Sample Menus

2020 MENU

“CELEBRATING 20 YEARS OF MICHELIN DINING”

STARTERS

CARROT BROTH

Cheddar cheese dumpling, fennel pollen,

black garlic, hen of the woods

RAW ABERDEENSHIRE BEEF

Tartar, anchovy, radish, sunflower seeds, sourdough

MAINS

CUMBRIAN CHICKEN

Winter kales, broccoli purée, yeast, chicken cream

CORNISH PLAICE

Leek, lentils, sesame, sauce épice

DESSERTS

HAZELNUT

Chocolate & hazelnut delice, Gianduia ice-cream

YORKSHIRE RHUBARB

Cheesecake espuma, ginger, earl grey granita

White -Marsanne & Vermentino, Joie de Vigne

Rose -Grenache, Domaine de la Bastide

Red –Grenache & Pinot Noir, Joie de Vigne

Mocktail “Red Velvet”

(Seedlip Grove, Cranberry, Apple, Elderflower & Lime)

3 courses for £55.00 per person

Includes ½ bottle of house wine or mocktail

Avaliable: Tuesday – Friday (Evenings Only)

T’s & C’s Apply

LUNCH MENU

STARTERS    

CARROT BROTH

Pollock, black garlic, hen of the woods, chickweed, fennel pollen

HERITAGE BEETROOT

Pickled baby & raw beetroot, ice goat’s cheese,

red vein sorrel

WILTSHIRE PORK BELLY

Onion, potato, lovage, smoked eel cream

MAINS

MANOR FARM LAMB

Tokyo turnip, Roscoff onion, pickled walnut purée

(£10 supplement)

GILTHEAD BREAM

Dill, fennel, shrimps, seaweed

CUMBRIAN CHICKEN

Winter kales, broccoli purée, yeast, chicken cream

MUSCADE PUMPKIN

Yoghurt, raisin, kales, curry oil

DESSERTS

BANANA

Banoffee pie soufflé, banana ice-cream,

caramel sauce

Please allow 20 minutes from your order

(£10 supplement)

HAZELNUT

Chocolate & hazelnut delice, Gianduia ice-cream

YORKSHIRE RHUBARB

Cheesecake espuma, ginger, earl grey granita

CHEESES

Fruit preserve, seeded crackers, treacle bread

(£12.50 supplement)

  3 courses £45

( Includes a glass of house wine Tuesday-Friday)

6 courses £75 per person

Sommelier’s Selected Discovery Wine Pairing £55

Sommelier’s Selected Iconic Wine Pairing £75

Sommelier’s Selected 0% ABV Pairing £25

3 COURSE DINNER  MENU

STARTERS

RAW ABERDEENSHIRE BEEF

Tartar, anchovy, radish, sunflower seeds, sour dough

(Imperial Caviar £15)

WILTSHIRE PORK BELLY

Onion, potato, lovage, smoked eel cream

CARROT BROTH

Cheddar cheese dumpling, black garlic ,

hen of the woods, chickweed, fennel pollen

HERITAGE BEETROOT

Pickled baby & raw beetroot, ice goat’s cheese, sorrel

ORKNEY SCALLOP

Cep, truffle, cauliflower, sea herbs

MAINS

CORNISH TURBOT

Sea beet, fennel, roasted shrimp cream

MANOR FARM LAMB

Tokyo turnips, Roscoff onion, pickled walnut puree

NEWLYN POLLOCK

Leek, lentils, tempura clams, sesame, sauce épice

MUSCADE PUMPKIN

Yoghurt, raisin, kales, curry oil

MERRYFIELD FARM DUCK

Barley, tamarillo , broccoli puree, winter kales

DESSERTS

BANANA

Banoffee pie souffle, banana ice-cream, caramel sauce

( Please allow 20 minutes from your order)

YORKSHIRE RHUBARB

Cheesecake espuma, ginger, earl grey granita

HAZELNUT

Chocolate & hazelnut delice, Gianduia ice-cream

LEMON

Lemon and yuzu mousse, frozen yoghurt ice-cream

CHEESES

Fruit preserve, seeded crackers, treacle bread
(£12.50 supplement)

3 courses £75 per person

DINNER TASTING MENU

“An experience to be enjoyed by the entire table”

SNACKS

*

RAW ABERDEENSHIRE BEEF

Tartar, anchovy, radish, sunflower seeds, sourdough.

(add Imperial Caviar £15)

*

ORKNEY SCALLOP

Cep, truffle, cauliflower, cep cream

*

CARROT BROTH

Cheddar cheese dumpling, black garlic ,

hen of the woods, chickweed, fennel pollen

*

NEWLYN POLLOCK

Leek, lentils, sesame, sauce épice

*

MERRYFIELD FARM DUCK

Barley, Tamarillo , broccoli puree, winter kales

*

“2020”

*

YORKSHIRE RHUBARB

Cheesecake espuma, ginger, earl grey granita

Add an additional cheese course £12.50

8 courses £95 per person

Sommelier’s Selected Discovery Wine Pairing £75

Sommelier’s Selected Iconic Wine Pairing £105

Sommelier’s Selected 0% ABV Pairing £30

I love the challenges that vegan and vegetarian foods bring, 10 years ago it was unheard of for a Michelin star restaurant to have plant-based dishes on the menu. Now as it becomes the norm and as it gains momentum, the more we can experiment.

Creating stunning flavoured dishes that are appealing to the eye as well as to the palette using the finest produce available”

Luke Tipping,

Creative Director

 VEGAN & VEGETARIAN DINNER TASTING MENU

VEGAN

SNACKS

*

BEETROOT

Pickled & raw heritage beetroots,  iced tofu,

red vein sorrel

*

CAULIFLOWER RISOTTO

Pearl barley, oyster mushrooms, truffle

*

CARROT BROTH

Fermented carrots, black garlic, hen of the woods, chickweed

*

TOKYO TURNIP

Salt–baked turnip, apple, grain mustard

*

ROASTED MUSCADE PUMPKIN

BBQ’d winter kales, yoghurt, golden sultanas,

curry oil

*

“2020”

*

HAZELNUT

Dark chocolate mousse, banana, hazelnut, crispy chocolate

3 courses £75 / 8 courses £95

Vegan lunch menu also available

VEGETARIAN 

SNACKS

*

BEETROOT

Pickled & raw heritage beetroots,

iced goat’s cheese, red vein sorrel

*

CAULIFLOWER RISOTTO

Pearl barley, oyster mushrooms, truffle

*

CARROT BROTH

Smoked cheese dumpling, black garlic,

hen of the woods, chickweed

*

TOKYO TURNIP

Salt–baked turnip, apple, grain mustard

*

ROASTED MUSCADE PUMPKIN

BBQ’d winter kales, yoghurt, golden sultanas,

curry oil

*

CHEESES

Fruit preserve, seeded crackers, treacle bread

(£12.50 supplement)

*

“2020”

*

HAZELNUT

Chocolate & hazelnut delice, Gianduia ice-cream

3 courses £75 / 8 courses £95

Vegetarian lunch menu also available

CHILDREN’S MENU

Macaroni cheese

or

Crispy squid

 Lemon mayo

˚

Fish, chips & peas

or

Chicken

Mash potato, broccoli

˚

Brownie sundae

or

Eton mess

3 courses £16.50