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 6-8 weeks 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.
TASTING MENU SPRING 2021
(Available Wednesday - Saturday - 18.00 - 21.30)
Wine flight £35pp
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60 p.p
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house aperitif on arrival
(non alcoholic option available)
homemade sourdough & canapés
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asparagus, dashi, cultured buttermilk, nettle verde, wood sorrel, seaweed salt
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cured gurnard, elderflower dressing, kefir, radish, fermented gooseberry
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chicken & hen's egg ravioli, roasted chicken broth, foraged flowers, marjoram oil
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ryeland hogget, hung sheep's yoghurt, black garlic, broad beans, pea tartare
or
steamed lemon sole, pickled cider foam, buttered jersey royals, cider poached mussels, sea beet oil
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spruce & pine nut tart, yoghurt & gorse flower sorbet, roasted pine nuts, kombucha
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petit fours
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GF options available upon request