A la carte

Salad of Spiky Artichoke with Charred Calcot Onions, Goats Curd and Hazelnut 11.95
Cured Orkney Scallop with Fennel, Apple, Horseradish, Porthilly Oyster and Dill 16.95
Malt and Mustard Glazed Sweetbread, Chicken Wings, Celeriac Milk, Wild Leek and Shiitake 12.75
Barbecue Glazed Quail with Yorkshire Rhubarb, Spiced Bread, Sunflower Seeds and Foie Gras 13.50
Thinly Sliced Smoked Eel with Grilled Mackerel, Golden Beetroots and Sweet Mustard13.00
Salad of Butterhead Lettuce with Mustard Dressing and Shallots8.95
Ricotta Gnocchi, White Asparagus, Charred Calcot and Wild Garlic Pesto and Spring White Truffle 23.75
Roast Fillet of Brill, Lincolnshire Prawns, Winter Truffle, Agretti and Pot Roast Cauliflower29.50
Slow Poached Cornish Cod, Fowey Mussel Broth, Winter Vegetables and Ink Garganelli27.50
Roast Rump of Veal, Bulgur Wheat, Charred Lettuce, Hazelnuts and Wild Leek
Pyrenees Milk Fed Lamb, Sprouting Broccoli, Jerusalem Artichoke and Thyme28.00
Breast of Duck, Pulled Leg, Beetroot, Yorkshire Rhubarb, Liver Parfait and Kumquat27.75
Caramel Poached Pear, Hazelnut Cream, Spiced Wafers, Brown Butter Ice Cream7.75
Crème Fraiche Panna Cotta, Blood Orange and Ginger Bread7.50
Poached Yorkshire Rhubarb, Rhubarb Ripple Ice Cream and Warm Yogurt Doughnuts7.95
Bitter Chocolate, Caramelised Orange, Vanilla and Pumpkin8.00
Passion Fruit and Mango Sorbet with Stem Ginger Financiers 6.75
Cheese with Apple & Pear Chutney, Hazelnut & Fruit Bread
Selection of 3 Cheeses9.95
Selection of 5 Cheeses14.95

Please speak to a member of staff before ordering, if you have any allergies or intolerances,

and ask to see our allergen information. Our kitchen is not allergen free.

A discretionary gratuity of 12.5 % will be added to the total bill.

A la carte menu is not available on Sunday lunch, New Years Eve dinner and Valentines dinner