À la carte
A plate of radishes with cultured butter and anchovy £9
Slow cooked chard empanadillas with Spenwood and kasundi £15
Porridge sourdough and seeded rye bread with kefir butter £6
STARTERS
Scallops with sea vegetables, confit lemon and beurre blanc £33
Salt baked beetroot with herbed crème fraiche and chervil £23
Salad of Fern Verrow apples and frisée with hazelnuts and Harbourne Blue £24
Risotto with autumn mushrooms, chestnuts and sage £27
Burrata with persimmon, prosciutto Bastianelli and pine nuts £26
Wild seabass carpaccio with radicchio, mint and green citrus £25
MAINS
Fillet of beef with Fern Verrow borlotti beans, salsa rossa and onion rings £42
Steamed River Test trout with collard greens, crème fraiche and chilli jam £35
Spiced lamb shoulder with carrot purée, freekeh and coriander £36
Wild halibut with pink peppercorn sauce, cauliflower purée and spinach £38
Herb fed chicken with Heckfield Home Farm squash, salmoriglio and sprout tops £37
Gnudi with roasted carrots, chard and romesco £32
Fern Verrow salad leaves with shallot vinaigrette and chives £12
Buttermilk potato purée £15
DESSERTS
Orange flower custard and medjool date tart with crème fraîche £12
Warm ginger pudding with Williams pear and vanilla crème anglaise £11
Bitter chocolate pot with Marsala cream and twice baked
hazelnut biscuit £12
Gorgonzola Dolce with grissini and muscat grapes £12
Comté*, Chabichou and Fourme d’Ambert with fig, fennel seed and walnut bread £15
Walnut ice cream £5
Ewe’s milk yoghurt sherbet £5
Fern Verrow russet apple 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