Sunday


 

C I R C A   S U N D A Y

 

S n a c k s

house cured pork loin (5) |  wye valley smoked mackerel pate, moulis (5) | 

porthilly oysters-fried, anchovy mayo or raw, sea beet oil & sea herbs (2 for 5.95)

 

S t a r t e r s 

celeriac soup, celeriac hay, truffle oil (8)

baby shiitake, cep foam, confit egg yolk, sourdough (8.5)

chicken liver parfait, roasted chicken skin, apple, sourdough crackers (8.5)

smoked haddock, mussels, gouda potato foam, quail egg (9)

steak tartare, beetroot, black garlic, nasturtium, crispy parsnip & capers (12)

 

R o a s t s

devon longhorn topside (17.95) | confit pork belly (17.95) |

goats cheese, mushrooms & spelt stuffed yorkie (14.95) (v)

chateaubriand aged in beef fat (500g) 64.95 (for 2-3)  |  cote du boeuf (1kg) 80.0 (for 3-4)

 

M a i n s

pan roasted hake, potato foam, beetroot, cavolo nero, onion broth (21.5)

jerusalem artichoke risotto, salt baked beetroot, chard, rosemary oil  (17.5)

goose, celeriac gratin, prosciutto, chestnut, cranberries  (23.5)

 

D e v o n   L o n g h o r n   B e e f  (dry-aged for minimum of 30 days)

 

ribeye/sirloin 250g (25)       |    chateaubriand (525g) 64.95      |     cote du boeuf (900g) (65)

served with triple cooked chips + shillingford salad + peppercorn/black garlic mayo/

smoked garlic butter

 

S i d e s

triple cooked chips (4.5) | cavolo nero, candied hazelnuts, butter (4.5) | celeriac cheese  (4.5)  | braised red cabbage (4) | shiitake, pearl barley, black garlic cream (4.95)

 

B l o o d y  M a r y

vodka, port, citrus, tomato juice, bitters, house spice mix (7) + add beef and gravy (2)

DESSERTS

apple sabayon & sorbet, hay & honey foam,

hazelnuts, blackberries 9.95

 

sticky toffee pudding, sultanas, somerset cider

brandy butterscotch, local jersey cream 8.95

 

homemade ice cream (2.5/4.5):

vanilla   |.  hay & brown butter.  |   rolo


trio of local cheeses, walnuts,

rhubarb chutney, sourdough crackers 9.95

 

 

RESERVE YOUR TABLE