Exeter À La Carte


 

 

The menu changes through the seasons and dishes are adapted regularly depending on seasonality & produce available. We work with small-scale producers as much as possible and focus on keeping waste and food miles to a minimum. 
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We request advance notice of your dietary requirement or allergy upon reservation so that the kitchen team can prepare in advance. 

 (Wednesday - Saturday | 17.45 - 21.30)​

(Friday - Saturday | 12.00 - 14.30)

 

RESERVE YOUR TABLE 

C I R C A    |    A  L A  C A R T E    |    A P R I L  ‘2 2

 

S N A C K S (6 each) 

labneh, wild garlic pesto, candied pine nuts, sourdough crackers     |    house  duck prosciutto  smoked cod roe, pickled sea herbs, sea beet oil, sourdough crackers

½ doz. porthilly oysters (natural with sea herbs or panko fried with langoustine mayo) (15)



S T A R T E R S

smoked haddock, gouda potato foam, mussels, quail eggs, sea herbs (9)

brixham crab, crab custard, cornish seaweed, crab bisque, asparagus (12.5) 

chicken & shiitake terrine, hazelnuts, wild garlic, nettle oil, shimeji (9.5) 

longhorn beef carpaccio, celeriac remoulade, ferments, black garlic, cornish gouda (12)

cep foam, dawlish mushrooms, confit egg yolk, sourdough toast (8)

 

M A I N S

nettle gnocchi, wild garlic, beetroot, chard, purple sprouting broccoli, thyme cream (16)

pan-roasted chicken, mash, spring greens, asparagus, squash, chicken jus (21.5)

rack of hogget, new potatoes, wild garlic, purple sprouting broccoli, fermented celeriac, sheep's curd (28.5) 

market fish landed from local dayboats (served roasted with cornish seaweed, sea herbs & new potatoes)  hake (21.5)   |   whole lemon sole  (27.5)   |    plaice (22.5)  * limited availability



D E V O N  L O N G H O R N  B E E F  (from two herds near cullompton, dry-aged for at least 30 days)

 

ribeye 250g    (28.5)     |    sirloin 250g    (28.5)    |    rump 200g    (22)

ribeye 600g (32.5 pp for two)  |   chateaubriand 550g  (32.5 pp for two)     (minimum 40 minutes)

 

sauces: smoked garlic & hazelnut butter (2.5)  |  black garlic mayo (2.5)  |  peppercorn (3) 

or add the works: two sauces & two sides for (12.5)

 

S I D E S

triple cooked chips (4.5)   |  smoked salt fries (3.5)  |   mash (4.5)     |    buttered new potatoes, herbs (4)  |   roasted squash, seeds, honey (5.5)    |    braised red cabbage (4)   |    spring greens, candied hazelnuts (4.5)   |   purple sprouting broccoli, black garlic, sesame (5.5)  |  celeriac cheese (5) | smoked garlic & hazelnut dawlish mushrooms (5) 

 

D E S S E R T S

dark chocolate ganache, hay custard, hay & brown butter ice cream, chocolate puff pastry, hazelnuts (8.5)

 

scots pine panna cotta, pine nut crumb, gorse flower jelly & granita (9) 

 

sticky toffee pudding, somerset cider brandy butterscotch, golden raisins, clotted cream (8.5)

 

homemade ice cream & sorbet (1/2  scoop   3/5.5): 

 vanilla ice cream |  gorse flower ice cream | miso caramel ice cream |   hay & brown butter ice cream  |  pear & ginger sorbet | rhubarb & hibiscus sorbet

trio of local cheeses, poached pear, toffee apple puree,  sourdough crackers (12)

 

D E S S E R T  W I N E S  50ml

Château Filhot Sauternes, Bordeaux, France 2011 (7.5)

Domaine des Valcros Banyuls Rimage, Roussillon, France (5.5)

Château Belingard Reserve Monbazillac, France 2015 (4)

Tokaji Aszu 5 Puttonyos, Tokajbor-Bene, Hungary (5.5)

Dr Loosen Late Harvest Riesling 1/4 Bottle (24.95)



P O R T  75ml

Poças LBV, Douro Valley, Portugal (5.9)       | Poças 1997 vintage, Douro Valley, Portugal (12.2)

Poças 10 Year Tawny, Douro Valley, Portugal (6.9)

 

L O O S E   L E A F  T E A (3)   gunpowder green | rooibos | earl gray | english breakfast | camomile | lapsang | chai | wild mint | wild strawberry & black tea

 

L I Q U E U R S  &  D I G E S T I F S

Cotswolds Cream Liqueur (50ml) (5.5) | Devon Honey Spiced Rum (3.2) |

Fernet Branca (3.3) 

 

B R A N D Y ,  C O G N A C  &  A R M A G N A C

Somerset Cider Brandy 5 Year Old (5) |  Somerset Cider Brandy 10 Year Old (6) | Somerset Cider Brandy Shipwreck (6.8) | Baron de Sigognac Old Armagnac (4.5) | Cognac Leyrat XO Vieille Reserve (9.4) | Maxime Trijol VSOP Cognac (3.8) 



A F T E R  D I N N E R  C O C K T A I L S

Dead Rabbit Coffee (10) dead rabbit whiskey, espresso, coffee liqueur, coffee stout reduction, jersey cream

 

Rum Toddy (8) homemade spiced orange & lemon rum, chai tea, muscovado sugar, lemon

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Thank you to the producers & suppliers that allow us to showcase the best our 

a wonderful region has to offer. Here are just a few.

Pete Grabham & Fordmore Farm  (devon longhorn beef) cullompton & ashburton, devon

Flying Fish (seafood)  st mawes, cornwall

Beechridge Farm (pasture-raised poultry) tiverton, devon

Oak Park Dairy (dairy) clyst st lawrence, devon

Shillingford Organics (organic veg) shillingford st george, devon

The Husbandry School (organic veg) ashburton, devon

Dartfresh (veg) clyst st george devon

Country Cheeses (cheese) tavistock, devon

Stoates & Son’s (organic flour) shaftesbury, dorset

Shipton Mill (organic flour) gloucester

South West Garlic Farm (garlic) bridport, devon

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RESERVE YOUR TABLE