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, brue valley butter 
-
confit mushrooms, confit egg yolk , crunchy spelt, fermented celeriac sauce
or
rye pasta, beet pesto, horseradish, black garlic, red vein sorrel
-
house charcutterie, sloe berries
or
cured monkfish, hung yoghurt, pear vinegar, fermented ginger & pear dressing
-
partridge (breast, leg, offal) girolles, chestnut, jerusalem artichoke
or
confit hake, foraged sea herbs, sea herb butter
or
40 day dry-aged dartmoor rib, potato terrine, kale, black garlic (for two - 5 sup. p.p)
- milk & honey
or
local cheeses
VEGETARIAN HOUSE MENU (Vegan Menu Available)
- homemade organic sourdough, many hands rye, brue valley butter 
-
confit mushrooms, confit egg yolk , crunchy spelt, fermented celeriac sauce
-
rye pasta, beet pesto, horseradish, black garlic, red vein sorrel
-
potato terrine, girolles, chestnut, jerusalem artichoke
-
milk & honey
or local cheeses