We request advance notice of your dietary requirement or allergy upon reservation so that the kitchen team can prepare in advance.
Lunch: Wednesday - Monday (12.00 - 15.00)
Dinner: Friday (18.00 - 20.30)
Our menu changes seasonally, typically every 8 weeks, we will amend the menu during this period depending what our producers have for us.
Sample menu below.
Pine Negroni - 12 Pine Gin / Antica Formula / Campari
Strawberry & Fennel Gin Rickey - 10 Strawberry & Wild Fennel Gin / Fresh Strawberry / Soda / Citrus
Estate Spritz - 12 Blackberry Vodka / Sharpham Classic Cuvée / Citrus / Orange Bitters
Hay Rum Old Fashioned - 10 Hay Infused Devon Rum / Bitters / Dark Muscovado Sugar
Estate Elderflower & Honey Gin And Tonic - 12
Homemade Sourdough Focaccia & Butter 5 (Homemade GF Sourdough available)
Noccellara Olives 4.5
Sharpham Cheese Mousse, Summer Pea Fricassee, Rye Crostini 7
Sharing is recommended and around 3 dishes per person. Plates are served as and when they are ready.
Hay Roasted Beetroot, Ajo Blanco, Dukkah, Dill Oil, Sourdough Croutons 9
Cep Dumplings, Charred Vegetables, Fava Bean, Shiitake, Coffee Kombucha 12
Cavolo Nero, Black Garlic Butter, Candied Hazelnuts 7
Steamed Turbot, Crab Bisque, Dill Oil, Nasturtium 15
Wild Sea Bass ‘Ceviche’, Lacto Tomato, Gooseberry, Mint 14
Smoked Torbay Cod Roe, Wild Fennel, Gooseberry Jam, House Rye Bread 8
Native Grain Orzo, Slow-Roasted Lamb Shoulder, Pesto 14 * Available Vegetarian (12)
Spindle Wood Chicken, Charred Vegetables, Chicken & Lemon Verbena Consomme 14
Beef Tartare, Pickled Mushrooms, Kraut Remoulade, Celeriac Hay, Confit Egg 14
Beef Shin & Pinot Noir Croquettes, Black Garlic, Celeriac 8.5
Buttered New Potatoes, Mange Tout & Peas, Parsley 5
Spindlebrooke Leaves, Wild Mint 5
Spent Coffee Kombucha Truffles 6
Dark Chocolate Cream, Blackberry Compote, Dandelion Custard Foam, Walnuts 9.5
Estate Honey Panna Cotta, Elderflower Vinegar Granita, Candied Pine Nuts 9.5
Homemade Ice Cream | Sorbet | Gelato (3 per scoop - please ask for today’s offering)
Local Cheese, Stewed Rhubarb, Walnuts, Rye Crostini 11