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.



(Available Wednesday - Saturday - 17.45 - 21.00) 

*Wine flight £35pp


60 p.p 

house aperitif on arrival
(non alcoholic option available)

homemade sourdough & canapés


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

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


brixham crab, gooseberry, dill, wild fennel, cucumber 

*Dart Valley Reserve, Sharpham, Totnes, England


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

*Icare, Chardonnay, Côtes de Thongue, France


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

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


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

*Handcrafted Grüner Veltliner, Austria



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

*Banyuls Rimage, Domaine de Valcros, Roussillon, France


petit fours





GF options available upon request