Menu 5th June to 30th June 2018

We are happy to change dishes for allergies and dietary requirements and also offer a full vegetarian and vegan menu  on either 3/5/9 courses. Please note we require 24 hours notice  to allow our kitchen to prepare. 

Lunch menu £20
Beetroot, apple and goats curd
Duck leg, haricot blanc and Gooseberry
Strawberry, rose and elderflower Eton mess

All menus start with a selection of snacks

 

£35 menu

Salt baked sand carrots, fermented black garlic,
pine nut and Douglas fir pine oil

Lamb (chop, shoulder and sweetbread) peas, artichoke and salsa verdi or

Roasted cod, kings Lynn brown shrimp and wood sorrel

Gooseberry fool and burnt milk ice cream

£50 menu

Salt baked sand carrots, fermented black garlic,
pine nut and Douglas fir pine oil

Roasted Asparagus, coddled egg and smoked eel

Lamb (chop, shoulder and sweetbread) peas, artichoke and salsa verdi or

Roasted cod, kings Lynn brown shrimp and wood sorrel

Lime, Prévost honey and olive

Gooseberry fool and burnt milk ice cream

CHEESE BOARD £12

Six British artisan cheeses, quince jelly, biscuits and homemade chutney

£75 menu

Hand dived orkney scallop, yuzu butter and pickled Kohlrabi

Salt baked sand carrots, fermented black garlic, pine nut and Douglas fir pine oil

Roasted Asparagus, coddled egg, and smoked eel

Roasted cod, kings Lynn brown shrimp and wood sorrel

Lamb (chop, shoulder and sweetbread) peas, artichoke and salsa verdi

Six British artisan cheeses, quince jelly, biscuits and homemade chutney

Lime, Prévost honey and olive

Gooseberry fool and burnt milk ice cream

Millionaire’s shortbread

CHEESE BOARD £12

Six British artisan cheeses, quince jelly, biscuits and homemade chutney

FLIGHT OF WINE

Flight of wine, carefully selected to complement your dishes
3 courses £25.50 5 courses £45
9 courses £75