S T aR T e R S. Sweetcorn soup, chilli oil, fresh sourdough. Buratta, roast swede, crispy rice and smoked garlic honey (
Lunch 12-2:30 (Tuesday-Saturday)
Bu Rn T
TRuffLe
Se T Me
Early Dinner 6-7 (Tuesday-Thursday)
nu
1 Course 12 / 2 C0urses 16 / 3 courses 19
BRe
aD
Freshy baked focaccia with extra virgin olive oil 3 Spanish Gordal olives 4
STaRTeRS Sweetcorn soup, chilli oil, fresh sourdough Buratta, roast swede, crispy rice and smoked garlic honey (+£1 supplement) Home cured salmon, mussel emulsion, pickled gem lettuce, cucumber chutney (+£1 supplement) House ricotta, cauliflower, dukkah spice, olive oil (N) Chicken liver pate, farmhouse chutney, toasted sourdough
MaInS Feather Blade, black garlic and onion purée, salt baked celeriac, (+£2 supplement) Sea bream fillet, red cabbage, potato crisps, mustard and dill sauce Braised pork cheek, wet polenta, curly kale, toasted hazelnut and shallot dressing (N) Fresh Gnocchi, caramelized endive, goats curd and sticky walnuts (N)
SId
eS
Hand cut truffle and parmesan chips 3.5 Rainbow chard, pear and walnut (N) 4 Roast crown prince squash, bagnet vert 3.5
DeSSeRTS Vanilla crème brûlée Honeycomb ice cream, fresh honeycomb Dark chocolate mousse, prune, hazelnut and oat granola (N) Sticky toffee pudding, butterscotch sauce and yogurt sorbet Blue Monday, farmhouse chutney and cheese biscuits (+£1 supplement) SW
e e TS
Americano coffee & sweets 3.5
Please inform us of any allergies and intolerances, a full list of ingredients is available on request. (N) = contains nuts.
