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.  

We request advance notice of your dietary requirement or allergy upon reservation so that the kitchen team can prepare in advance.


Sample menu below.


(Available Wednesday - Saturday - 17.45 - 20.30 (£60pp))

*Wine flight 35pp


60 p.p 

house aperitif on arrival
(homemade sweet vermouth)

sourdough & canapés


smoked haddock, mussels, 

gouda potato foam, curry pickled quail’s egg, curry oil, sea herbs

*Icare Chardonnay, Côtes de Thongue, France



 venison carpaccio, celeriac remoulade, cornish gouda,

black garlic, fermented beetroot, nasturtium

*Tenuta Santi Apostoli, Azadeh Belloni, Lazio, Italy



roasted duck breast, shillingford veg terrine, einkorn,
shiitake mushrooms, hay duck sauce

*Domaine des Vigneaux Syrah, Ardeche, Rhone, France



oak park panna cotta, forced rhubarb, rhubarb & hibiscus sorbet, crumble

*Allessandra Bera & Figli, Moscata D’Asti, Italy


petit fours

*Domaine des Valcros Banyuls Rimage, Roussillon, France