À la carte

Poole Bay oyster with apple granita and crème fraîche   £6

Panisse with Gorgonzola, walnut oil and honeycomb   £12

Porridge sourdough and seeded rye bread with kefir butter   £5

 

STARTERS

Scallops with cauliflower purée, sea beets and chilli oil   £26

Winter tomatoes and vanilla persimmon with stracciatella, pine nuts and culatello   £24

Tortellini of sheep’s milk ricotta with white truffle butter   £40

Cured River Test trout with green chilli, citrus and soft herbs   £25

Salad of Brussel sprouts with pickled pumpkin, miso and almonds   £23

Apple and celeriac salad with walnuts, tarragon and plum vinegar   £22

 

MAINS

Slow cooked beef cheek with polenta and gremolata   £40

Wild halibut with clams, slow cooked leeks and beurre blanc   £36

Guinea fowl with carrots, farro and parsley sauce   £35

Slip sole with potato puree and seaweed butter   £37

Grilled leg of lamb with white beans, Jerusalem artichokes and béarnaise   £36

Poached artichokes with spinach, goat’s curd and preserved lemon   £33

 

Kale salad with currants, roasted seeds and soy   £12

Roasted potatoes with rosemary and garlic   £15

 

DESSERTS