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with potimarron arancini & aged parmesan

with Cajun ketchup, smoked mayonnaise & parsnip crisps

with dill mayonnaise, compressed cucumber, red onion & chilli salsa

with roast garlic espuma, garlic crouton & parsley

with courgette tzatziki, torched cucumber, pomelo & coriander oil

with roast breast, crushed buttered turnips, wilted trompette mushrooms, pancetta & partridge jus

with venison pie, braised red cabbage, prune Armagnac purée & venison jus

with caramelised aubergine purée, potato gnocchi, roasted corns & cavolo nero (supp £4.00)

with celeriac purée, hispi cabbage, chargrilled celeriac & roasted hazelnuts

with cauliflower purée, romanesco, toasted pine nuts & Twineham Grange cheese emulsion (v)

with béarnaise sauce (supp £15.00)

with béarnaise sauce (supp £19.00)

with buttered samphire, moscatel & garlic emulsion (supp £10.00)

with shallot butter

with aged parmesan

with caper & samphire butter

with cherry sorbet & white chocolate aero

with caramelised apple centre, toffee glaze & green apple sorbet

with coffee crèmeux, Mr Black jelly, brown butter crumb & malt ice cream

with poached conference pears, praline crèmeux, sesame guillemot, pear & ginger sorbet

from the trolley with fruit toast, sourdough crackers & spiced apple chutney (supp £5.95)

“An optional 7.5% service charge will be applied to your bill. 100% of the service charge is distributed fairly and transparently among all staff” .
Should you have an allergy of any kind, please advise the waiting staff. A menu detailing allergens is available upon request.
Whilst every effort is made to be extremely careful, it is with regret that we cannot guarantee any of our food/drinks will be free of any traces of allergens, including peanuts.
All prices include VAT.

with tzatziki, sourdough wafer & honey lemon dressing

with compressed celery, toasted pine nuts & honey lemon dressing (v)

with sage & chestnut stuffing, pigs in blankets, potato purée, parsnips, cranberry sauce & turkey jus

with ratte potatoes, warm tartar sauce & buttered samphire

with chestnuts & aged parmesan (v)

with brandy sauce & malt ice cream

with almond tuile & Armagnac macerated prunes

sourdough crackers & spiced apple chutney

“An optional 7.5% service charge will be applied to your bill. 100% of the service charge is distributed fairly and transparently among all staff” .
Should you have an allergy of any kind, please advise the waiting staff. A menu detailing allergens is available upon request.
Whilst every effort is made to be extremely careful, it is with regret that we cannot guarantee any of our food/drinks will be free of any traces of allergens, including peanuts.
All prices include VAT.

freshly shucked oysters with assorted dressings
wild mushroom and truffle arancini
mini chorizo with aioli
mackerel feuilletes
smoked salmon with cream cheese, chives on pumpernickel
mini lamb koftas
cauliflower pakoras

with horseradish espuma and puffed rice

with a mint, ginger and onion chimichurri sauce and a coconut and lemongrass foam

with parsnip purée, chanterelle mushrooms and partridge jus

with barkham blue cheese, fruit bread and crackers

with caramelised apple centre, toffee glaze and a green apple sorbet

music on the terrace from 9.30pm – 11.00pm

with miso & harissa dressing

“An optional 7.5% service charge will be applied to your bill. 100% of the service charge is distributed fairly and transparently among all staff” .
Should you have an allergy of any kind, please advise the waiting staff. A menu detailing allergens is available upon request.
Whilst every effort is made to be extremely careful, it is with regret that we cannot guarantee any of our food/drinks will be free of any traces of allergens, including peanuts.
All prices include VAT.

with shallot butter

with aged parmesan

“An optional 7.5% service charge will be applied to your bill. 100% of the service charge is distributed fairly and transparently among all staff” .
Should you have an allergy of any kind, please advise the waiting staff. A menu detailing allergens is available upon request.
Whilst every effort is made to be extremely careful, it is with regret that we cannot guarantee any of our food/drinks will be free of any traces of allergens, including peanuts.
All prices include VAT.

with Irish Abernethy butter

top warm crumpet and oxtail jus

with an Asian mushroom broth, sesame, ginger and spring onion salad

with a warm poached hen’s egg, hazelnut and frizzee lettuce and black truffles (v)

with sage and chestnut stuffing, pigs in blankets, roast potatoes, parsnips, cranberry sauce and turkey jus

with sautéed spinach a Fowey mussel and saffron bourride and samphire pakoras

with potato fondant, spinach purée and cep mushroom velouté (v)

with brandy sauce and vanilla ice cream

with cinnamon poached pear and clotted cream

with crispbread, Chapter One honey and quince purée

with Irish Abernethy butter

with parmesan and crème fraîche

with piccalilli and toasted sourdough

with a salad of baby gem and Cornish crab with lemon mayonnaise

with roast potatoes, braised red cabbage, Yorkshire pudding, green beans and bordelaise sauce

with potato purée, caramelised apples, Savoy cabbage and pork jus

with crushed ratte potatoes and a warm tartar sauce

with roasted chestnuts, roast pumpkin and warm tartar sauce (v)

with poached brambles, vanilla crémeux and blackberry soup

with cherry sorbet and white chocolate aero

with crispbread, Chapter One honey and quince purée

with toasted pumpkin seeds and sage oil (v)

with hazelnut mayonnaise and apple and artichoke crisps

with étuvée of leeks, potato gnocchi, brown shrimp and spring onion butter

with potato fondant, celeriac and black truffle purée and venison jus

with Montgomery cheddar

with crème fraîche ice cream

with Irish Abernethy butter

with a horseradish espuma and aged parmesan

with chargrilled fennel and pomegranate salad and mustard mayonnaise

with avocado purée, chorizo oil, chipotle mayonnaise and coriander

with roast potatoes, braised red cabbage, Yorkshire pudding, green beans and bordelaise sauce

with cavolo nero, crisp Anna potato and lamb jus

with a risotto of Fowey Mussels, chorizo and soft herbs

with spiced quinoa, toasted pine nuts and a sesame miso dressing (v)

with toasted pecan nuts, toffee sauce and vanilla ice cream

with red wine mulled fruits

with crispbread, Chapter One honey and quince purée