S A M P L E    M E N U





Homemade Sourdough & Freshly Churned Butter 5    (Homemade GF Sourdough)

Sharpham Cheese Mousse, Pickles, Lovage Oil, Sourdough Crackers 7

Local & Homemade Charcuterie  Sml 9.5 | Lrg 18 

Nocellara Olives 4.5 |  Smoked Almonds 3.5


SMALL PLATES - Sharing is recommended and around 3 dishes per person. 

Plates are served as and when they are ready.


Hay Roasted Beetroot, Arjo Blanco, Almonds, Dill Oil, Croutons 8

Celeriac ‘Risotto’, Coffee Kombucha Mushrooms, Celeriac Hay 10

Asparagus, Smoked Hay Hollandaise, Nettles 12

Purple Sprouting Broccoli, Rhubarb, Sesame 8

Smoked Cod Roe, Wild Fennel, Sourdough Crackers 6.5  

Day-Boat Steamed John Dory, Sea Herbs, Crab Bisque 15

Fried Chicken, Black Garlic, Crispy Capers 8.5

Pan-Roasted Rack Of Lamb, Wild Garlic, Broad Beans 17

Estate Dry-Aged Rump, Celeriac, Beef Fat Crumb 18




MEAT ( Estate Roast Beef Or Rack Of Lamb)  19.5

beef fat roasties, yorkie, celeriac cheese, bone marrow gravy + the trimmings


VEG (Celeriac & Westcombe Caerphilly Stuffed Yorkie) 17.5

herb roasties, yorkie, celeriac cheese, roasted onion gravy + the trimmings




Spent Coffee Kombucha Truffles 6

Dark Chocolate Cremeux, Hay & Brown Butter Ice Cream, Walnuts 9

Alexander Root Gelato, Gorse Flower, Candied Pine Nuts 7

Strawberry, Wild Fennel & Burnt Butter Trifle 9

Local Cheese, Green Tomato Chutney, Rhubarb, Walnuts, Sourdough Crackers 11