House Menu
Our staff and customers safety is at the forefront of our minds
as such our booking system has been amended.
Customers will be asked to book one of our time slots
(17.45-18.30 | 18.45-19.15 | 19.45-20.15 )
and we will then contact you to confirm an exact arrival time
and discuss any dietary requirements.
This allows us to be as organised as possible with your arrivals, and limit any crowding to make your experience as relaxed and enjoyable as possible.
Our capacity has reduced so to avoid disappointment please book early.
The menu changes monthly.
DEC 2020.
HOUSE MENU (SERVED FRIDAY & SATURDAY)
45 p.p
homemade organic sourdough, many hands rye, homemade butter
-
confit mushrooms, confit egg yolk, spelt, fermented cep & celeriac sauce
or
rye pasta, smoked beetroot tartare, horseradish, black garlic, red vein sorrel
rye pasta, smoked beetroot tartare, horseradish, black garlic, red vein sorrel
-
duck prosciutto, celeriac, red cabbage & walnut
or
cured monkfish, hung yoghurt, pear vinegar, fermented ginger & pear dressing
-
pheasant, chestnut, air-dried pork loin, savoy cabbage
or
confit cod, sea herb & potato vinaigrette, whey butter
or
40 day dry-aged dartmoor rib, potato terrine, kale, black garlic
(for two - 5 sup. p.p)
-
cox apple terrine, granny smith sorbet
or
local cheeses
or
local cheeses
VEGETARIAN HOUSE MENU (Vegan Menu Available)
homemade organic sourdough, many hands rye, homemade butter
-confit mushrooms, confit egg yolk, spelt, fermented cep & celeriac sauce
- rye pasta, smoked beetroot tartare, horseradish, black garlic, red vein sorrel
-
wild mushroom risotto, chestnut, walnut & truffle
-
cox apple terrine, granny smith sorbet
or
local cheeses