À la carte
Duck croquette with aioli and cedro £9
Watermelon radishes with lime, Aleppo pepper and labneh £7
Porridge sourdough and seeded rye bread with kefir butter £5
STARTERS
Risotto bianco with citrus and Sicilian red prawns £27
Ewes curd salad with beetroot, pear, winter leaves and walnut £21
Tagliolini with crème fraiche, parmesan and sage £21
Beef carpaccio with citron, celery, parsley and parmesan £22
Fern Verrow leaves with winter tomatoes, ajo blanco and dates £20
Halibut tartare with rhubarb, coriander, green chilli and carta di musica £25
MAINS
Guinea fowl with white beans, Iberiko tomato and anchovy butter £35
Slip sole with buttermilk potato purée and sauce Grenobloise £33
Grilled lamb leg with new seasons peas, salsa verde and wild garlic £37
Chalk Stream trout with watercress and kohlrabi £34
Herb fed chicken with agresto, artichokes and Fern Verrow greens £35
Roasted onion squash with fonduta, chimichurri and cime di rapa £30
Fern Verrow leaves with shallot mignonette £12
Crispy potatoes with rosemary and garlic £15
DESSERTS
Baba with mandarin sorbet and toasted coconut cream £12Walnut, ginger and Buddha’s hand tart with ginger ice milk £12
Bitter chocolate cake with liquorice cream £11
Hafod cheddar* with celery, dried apricots and fruited malt loaf £11Beaufort*, Chabichou and Fourme d’Ambert with fennel, einkorn crackers and blackcurrant jelly £15
Borage honey ice cream £5
Ewe’s milk yoghurt sherbet £5
Winter rhubarb sorbet £7
Trio of ice creams £17
* 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