Tasting Menu

Our menu is designed to showcase the abundance of wonderful produce we have locally both farmed and foraged. We put an emphasis on keeping food miles to a minimum and foster long term relationships with ethical and likeminded suppliers.  

 

The menu changes every season and dishes may change depending on seasonality & quality of produce through a menu cycle. We also operate a nose to tail philosophy procuring whole animals and then making the most of every part to avoid wastage and support smaller scale suppliers. 

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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.

 

TASTING MENU SPRING 2021

(Available Wednesday - Saturday - 17.45 - 21.00) 

*Wine flight £35pp

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60 p.p 

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house aperitif on arrival

homemade sourdough & canapés

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isle of wight tomatoes, tomato water, fresh mascarpone, basil 

*Enoz ‘La Monade’, Roccamonfina Fiano, Campania, Italy

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brixham crab, gooseberry, dill, wild fennel, cucumber 

*Dart Valley Reserve, Sharpham, Totnes, England

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guinea fowl & hen’s egg raviolo, cavolo nero, chanterelles 

*Icare, Chardonnay, Côtes de Thongue, France

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dry aged duck, fermented turnip, rainbow chard, blackcurrants, flowers, lapsang potato terrine

*Petite Immortelle, Appellation D'Origine Protégée, Languedoc-Roussillon, France

or

salmon mi cuit, courgette puree, stuffed courgette flower, sunflower oil emulsion

*Handcrafted Grüner Veltliner, Austria

 

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       dark chocolate and cornish grape ganache, meadowsweet foam, berries, walnuts

*Banyuls Rimage, Domaine de Valcros, Roussillon, France

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petit fours

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VEGAN MENU 

VEGETARIAN MENU

PESCATARIAN MENU

 

GF options available upon request