Our booking system will be slightly different to before. Customers will be asked to book one of our 30 minute time slots (18.00-18.30 | 19.00-19.30 | 20.00-20.30 (21.00-21.30 on Thursday's)) and we will then contact you to confirm an exact arrival time. This allows us to be as organised as possible with your arrivals, and limit any crowding to make your experience as relaxed and enjoyable as possible.
Our capacity has reduced so to avoid disappointment please book early.
We will be serving a tasting menu for New Year's Eve. Click here to view the menu
Our menus change monthly. Sample menu below.
THROW BACK THURSDAY
organic sourdough, oatmeal rye & homemade butter (5)
confit mushrooms, confit egg yolk, spelt, fermented cep & celeriac sauce (8.5)
duck prosciutto, celeriac, red cabbage & walnut (9)
cured monkfish, hung yoghurt, pear vinegar, fermented ginger & pear dressing (9.5)
DRY-AGED DARTMOOR BEEF
all served with triple cooked chips & organic leaves *subject to availability.
Ribeye 250g (22.95) | Bone In Ribeye 500g (32.95) | Sirloin 250g (22.95) | T-Bone 500g (32.95) | Fillet 180g (28.95) | Chateaubriand 550g (61.95)
SAUCES & BUTTERS (2.4) bearnaise | garlic & hazelnut butter |
black garlic mayo | peppercorn
SIDES (4.5) roasted celeriac cheese | cavolo nero, hazelnuts, black garlic |
cornish gouda caesar salad
confit cod, sea herb & potato vinaigrette, whey butter (19.5)
pheasant, chestnut, air-dried pork loin, savoy cabbage (21.5)
wild mushroom risotto, chestnut, walnut & truffle 18.5
local cheeses, pine honey, apple & pear chutney, rye crackers (12)
sticky toffee pudding, butterscotch, clotted cream (8)
cox apple terrine, granny smith sorbet (8)