À la carte

Poole Bay oyster with apple and elderflower granita and crème fraîche   £4.50 each

Fern Verrow baby vegetables with aioli   £9

Porridge sourdough and seeded rye bread with kefir butter   £5

STARTERS

Cornish crab salad with cucumber, radish and carta di musica   £27

Salt baked kohlrabi with herby crème fraîche and fig leaf oil   £24 

Burrata with sun sweet melon, San Daniele and green chilli   £26 

Mussels with wild garlic, cider and bruschetta   £26

Ricotta agnolotti with tomatoes, soft herbs and fig leaf oil   £23

Fern Verrow lettuce with green almonds, apricot and elderflower   £23 

MAINS

Fillet of beef with tomato jam, taleggio and potato crisp   £42 

Chalk stream trout with courgettes, yellow wax beans and green goddess dressing   £38

Grilled leg of lamb with peppers, ewe’s curd and brined nettles   £38 

Wild sea bass with girolles, datterini tomatoes and salmoriglio   £40

Quail with peas sott’olio, braised lettuce, vadouvan butter and panisse   £37

Poached artichokes with lentils, grilled onions, salsa verde and lemon mayonnaise   £31 

 

Fern Verrow leaves with shallot mignonette   £12

Jersey Royal potatoes with soft herbs and crème fraîche   £15

DESSERTS