À la carte
A plate of Jesus de Lyon Saucisson £9
Salt cod croquette with aioli £12
Porridge sourdough and seeded rye bread with kefir butter £5
STARTERS
Salad of winter tomatoes with citrus, miso and pine nuts £21
Burrata with savoy cabbage, chilli, walnuts and Speck £22
Pappardelle with spicy sausage, rosemary and Chianti Rufina £26
Fern Verrow leaves with celery, apple, cobnuts and Brunswick Blue £22
Scallops with salsify, seaweed butter and agretti £24
Dorset crab on toast with hot sauce, tomato and citron £26
MAINS
Braised lamb shoulder with celeriac and salsa verde £36
Brill with tomatoes, pumpkin and XO sauce £39
Fillet of beef with cavolo nero, horseradish cream and potato crisps £40
River Test trout with spinach, chilli and preserved lemon dressing £37
Guinea Fowl with spiced carrot puree, roasted carrots and chard £35
Poached daikon and artichokes with fennel, greens and a black olive dressing £28
DESSERTS
Sicilian passion fruit semifreddo with Tacle mandarins £12
Winter rhubarb and brown butter tart with rhubarb ice cream £12
Bitter chocolate creme caramel with prune d’Agen and whiskey cream £11
Ossau Iraty with fig, fennel and walnut bread £11
L’Etivaz, Chabichou and Pevensey Blue with oatcakes, celery and medlar jelly £15
Bronte pistachio ice cream £8
Fior di latte ice cream £4
Trio of ice cream £18
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