Lunch Menu - November
Starters
Maple-glazed Butternut Squash
Parma ham, whipped feta, sage oil, and a chicory and radicchio leaf.
Wild Mushroom Velouté
Truffle cream, toasted brioche croutons, thyme oil.
Cod Cheek Tempura
Crispy kale and sesame salt, smoked garlic emulsion, pickled daikon.
Mains
Slow-Roasted Pork Belly
Crispy crackling, apple sauce, swede & potato gratin, hispi cabbage, and a cider and mustard jus.
Roast Hake with Parsnip, Hazelnut
Parsnip purée, with hazelnut brown butter, romanesco florets and samphire
Sage-Roasted Pumpkin Gnocchi
Parmesan velouté, pumpkin seed crumb, crispy cavolo nero
All dishes are served with seasonal vegetables
Desserts
Poached Pear & Chestnut Frangipane Tart
Armagnac crème anglaise, and a walnut crumble.
Dark Chocolate Fondant
Salted caramel, served with a crème fraîche and vanilla Ice-cream, cocoa nib tuile.
Sticky Toffee Pudding
Date jam, salted caramel ice cream, cinder toffee.
Dinner Menu - November
Starter
Maple-glazed Butternut Squash
Parma ham, whipped feta, sage oil, and a chicory and radicchio leaf.
Intermediate
Cod Cheek Tempura
Crispy kale and sesame salt, smoked garlic emulsion, pickled daikon.
Mains
Slow-Roasted Pork Belly
Crispy crackling, apple sauce, swede & potato gratin, hispi cabbage, and a cider and mustard jus.
Or
Sage-Roasted Pumpkin Gnocchi
Parmesan velouté, pumpkin seed crumb, crispy cavolo nero.
All dishes are served with seasonal vegetables.
Dessert
Dark Chocolate Fondant
Salted caramel, served with a crème fraîche and vanilla Ice-cream, cocoa nib tuile.
