À la carte
Fried green tomatoes with lemon mayonnaise £9
Grand aïoli with Fern Verrow baby vegetables £12
Porridge sourdough and seeded rye bread with kefir butter £5
STARTERS
Salt baked kohlrabi with herb crème fraîche and fig leaf oil £21
Risotto with lemon, mascarpone and gambero rosso £29
Salad of farm leaves with Red William pears, chilli, red pepper and ricotta £24
Tortellini with sheep’s milk ricotta, onion squash and sage butter £25
Salad of blood peach with Berner Rose tomatoes, blackberries, stracciatella and verbena oil £24
Scallops with house made corn polenta and sauce vierge £31
MAINS
Fillet of beef with green peppercorn sauce, spinach and onion rings £42
River Test trout with yellow wax beans, tomatoes, basil and green goddess dressing £37
Spiced lamb shoulder with carrot puree and freekah £33
Wild seabass with cauliflower purée, mussel butter and greens £38
Guinea fowl with girolles, coco beans and Café de Paris butter £35
Gnudi with courgettes and lemon leaf butter £33
Fern Verrow leaves with spinach and fennel £12
Crispy potatoes with black garlic, sour cream and soft herbs £15
DESSERTS
Anise panna cotta with roasted figs and blackberry sauce £11
Fine apple tart with buckwheat ice cream £11
Coffee custard tart with prunes d’Agen, bitter chocolate and Jersey cream £12
Brefu Bach with fig, fennel and walnut bread £11
Marechal, Lingot de Causses and Fourme d’Ambert with oatcakes and blackcurrant jelly £15
Fern Verrow apple ice cream £5
Brown bread ice cream £4
Dark berry sorbet £7
Trio of ice creams £23
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