À La Carte




À La Carte 


(Wednesday - Saturday | 17.45 - 21.30)​


S n a c k s

homemade sourdough & butter (4.5)  |  house cured pork loin (5) | 

smoked mackerel pate, cucumber, gooseberry (5) | duck rillettes, shiitake a la grecque, sourdough (5) | crispy king oyster mushroom, kombucha, sesame (4) | porthilly oysters  (panko fried with smoked anchovy mayo or natural with sea beet oil, pickled cucumber)  (6 | 12 - 13.95 | 26.95)


S t a r t e r s 

wild mushrooms, confit egg yolk, lacto cep oil, crispy onion (8.5)

house prosciutto raviolo, leek veloute, runner beans  (10.5)

grilled plaice, house nduja, gooseberry (10.5)

venison & charred beetroot tartare, lacto gooseberry, black garlic, parsnip (11.5)


M a i n s

salt baked root veg terrine, kale, squash, braised spelt, onion broth  (17.5)

whole roasted plaice, cornish seaweed butter, estuary sea herbs, new potatoes (21)

pan-roasted hake, potato puree, confit onion, onion broth (21.5)

pigeon, salsify, root veg, plum, chard, celeriac hay & hay cream sauce (23.5)


D e v o n   L o n g h o r n   B e e f  (dry-aged for a minimum of 30 days)

ribeye 250g (25)  |  

chateaubriand aged in beef fat 500g  (65)  |  côte de boeuf 750g (52.5) | 1kg (70) 


served with triple cooked chips + shillingford leaves + choice of sauce:

smoked garlic & hazelnut butter   |   peppercorn  

S i d e s

triple cooked chips (4.5) | new potatoes (4.5) | greens, candied hazelnuts, butter (4.5) | 

celeriac cheese  (4.5) | honey roasted squash, seeds (4.95) | braised red cabbage (4)  |         smoked anchovy caesar salad, crispy lardons (4.95)



dark chocolate ganache, hay foam, brown butter &

hay ice cream, meringue  9.95


honey poached pear, chantilly cream,

crumble, sloe berry sorbet, thyme honey  8.95


sticky toffee pudding, somerset cider

brandy butterscotch, local jersey cream 8.95

trio of local cheeses, walnuts,

rhubarb chutney, sourdough crackers 9.95