À la carte
Fern Verrow carrots and radishes with smoked cod’s roe and crème fraiche £12
Panisse with black olive dressing and sage £10
Porridge sourdough and seeded rye bread with kefir butter £6
STARTERS
Wild seabass carpaccio with watermelon radish, cara cara and chilli £27
Fern Verrow beetroots with ricotta, roasted seeds and parsley oil £24
Apple and celeriac salad with walnuts, tarragon and plum vinegar £23
Risotto of blue kuri squash with mascarpone and sage £25
Burrata with poached quince, Speck and hazelnuts £28
Tagliolini with white truffle butter £45
MAINS
Fillet of beef with with slow cooked cime di rapa, turnips and bearnaise £45
River Test trout with cauliflower purée, braised lettuce and brown butter £35
Braised lamb shoulder with crushed borlotti beans, grilled peppers and cumin salsa verde £36
Grilled monkfish with slow cooked fennel, sea beets, kombu and crème fraîche £44
Rabbit with parsnip puree, prunes and Armagnac £36
Roasted honeynut squash with taleggio, radicchio, and chestnuts £32
Fern Verrow bitter leaves with fennel, almonds and green citrus dressing £15
Crispy potatoes with black garlic vinaigrette and sour cream £15
DESSERTS
Citrus tart with candied buddha’s hand and crème fraiche £11
Warm buckwheat crêpe with roasted quince, prunes d’Agen and Guernsey cream £13
Bitter chocolate cake with Chartreuse ice cream and candied angelica £12
Stichelton* with Fern Verrow honeycomb and espresso £12
Comté*, Crottin de Chavignol* and Fourme d’Ambert with oatcakes, celery and rosehip jelly £15
Buttermilk ice cream £4
Miyagawa ice cream £6
Persimmon sorbet £6
Trio of ice creams £16
* Unpasteurised
A discretionary 13.5% service charge will be added to your bill
If you have any specific dietary requirements, please talk to your waiter who will be happy to help