LUNCH | DINNER
Starters
SALMON
CURED LOCH DUART SALMON, PICKLED CUCUMBER, OYSTER EMULSION, FROZEN HORSERADISH.
HERITAGE BEETROOTS (PB)
RED VEIN SORREL, WASABI, ICED BEETROOT.
MAINS
BLYTHBURGH FARM PORK
SLOW COOKED BELLY, CHEEK CHOU FARCI, CELERIAC, CIDER VINEGAR, ROBERT SAUCE.
COD
SWISS CHARD, BLACK GARLIC, SMOKED EEL, CAULIFLOWER.
CELERIAC (PB)
COOKED IN MULLED WINE, VARIOUS MUSHROOMS, PICKLED MUSTARD SEEDS, BLACKCURRANTS.
DESSERTS
HAZELNUT AND CHOCOLATE DELICE
SALTED CARAMEL, HAZELNUT ICE-CREAM.
LEMON MERINGUE
YOGURT SORBET, BLUEBERRIES.
BARON BIGOD
BARON BIGOD MALTED WAFFLE, BOURNVILLE VILLAGE HONEY, WINTER TRUFFLE, FERMENTED PLUM (£15 SUPPLEMENT)
EXAMPLE MENU ONLY
3 course menu £75.00 per person.
3 course wine flight £35.00 per person.
Please note we are happy to accommodate allergens where possible, however, we cannot accommodate personal preferences and dislikes.
Joining us for lunch on Sunday, why not choose our Famous Beef Wellington? Available for pre-order on Sundays only. This must be enjoyed by a minimum number of 2 guests per table, and as part of our 3 course menu. Please also note a supplementary charge of £20pp applies.
Please call our reservations team if you wish to order our Beef Wellington. Pre-orders must be made at least 48 hours prior to your reservation date, no later than 12noon on Fridays.
We hope to welcome you soon.