Below are examples of our dinner menu and weekend menu. The menu is seasonal and may change slightly from day to day, as we strive to use the freshest ingredients from our local suppliers. We have our own forager, and grow vegetables and herbs in our allotment down the road from the restaurant.
We respectfully ask that all young adults are 12 years old or above for evening bookings, for lunch we welcome younger children, but ask that they are old enough to sit at the table and order from the regular lunch menu as unfortunately, we are unable to provide high chairs or a children’s menu. For further information, questions or queries, please call us on 01962 844465.
(Please note: Prices are not shown due to multiple suppliers and seasonal products used to create the menu, hence £38 – £46 per person is our guideline.
Take time to enjoy your meal! Your food, from both Dinner and Lunch menus, is cooked to order and we tend not to double book tables so please allow adequate time for your meal- approx 2-2.5 hours for a table of two. )
Example Jan/Feb Dinner Menu 2018
Smoked eel, alexander, spaetzle, Jerusalem artichoke, shallot.
Rabbit & ham hock terrine, carrot, quince, caraway crostini.
Chalk stream trout, keta, Heritage beetroot, horseradish, cream cheese, rye.
Baked & confit root vegetables, goats ricotta, roasted figs, hazelnut.
Duck pastrami, liver, chicory, blood orange, pomegranate.
Blackmore venison tartare, parsnip, egg yolk, pickles, bone marrow, chanterelles.
* * * *
Pigeon breast, leg, douglas fir, pine nut, pear, celeriac, haggis.
Iberico pork presa, parsley, gnocchi, truffle, foraged mushrooms.
Butternut squash falafel, pomegranate, halloumi, cauliflower, curried rouille, aubergine.
48 hour beef tongue, cheek, veal brain, tri leek, Lyonnaise potato, beef steak shallot.
Turbot, mussels, black garlic, artichoke, squid ink, sea vegetables.
Pollock, brandade, cauliflower, beetroot, seaweed tapioca.
Chocolate marquise, yoghurt ganache, sloe gin, nougat, forest fruit sorbet.
Woodruff cheesecake, carrot cake, walnuts, sorrel ice cream.
Duck egg custard, yorkshire forced rhubarb, meadowsweet meringue.
Madeleines with butterscotch sauce. (15 minutes)
Chestnut sponge, Medjool dates, dehydrated chocolate mousse, hay ice cream.
Selection of cheeses (5), apple, quince, cracker selection. £13.5 or ~ Half board (3).
Please be aware dishes containing game may contain traces of shot.
Please inform a member of staff of any dietary requirements or allergies and we will be happy to help.
A discretionary 12.5% service charge will be added to each bill, this charge is entirely optional and goes directly to the staff.
We are open Saturday & Sunday lunchtimes from 12pm
Example Weekend Lunch Menu
3 courses for £29 or 2 courses for £26.
(Please note this menu is unavailable for parties in the Private Dining room)
Please call the restaurant on 01962 844465 for further information or if you have any queries, and remember to book ahead to avoid disappointment.