EVENING SET MENU
ON ARRIVAL
2 courses 24.50 | 3 courses 31.00
Olives | 3.95
Seasonal Pickles | 3.95
WINE MATCH
2 Courses 10.00 | 3 Courses 15.00
Treat yourself…
6 o’clock Gin & Tonic
4.95 | 6.50
STARTERS
Glass of Vouvray Brüt
6.10
White Onion Soup
with roast bladderwrack, charred potato and black olive (VG/GF)
Wine Match | Riesling, Trimbach, France 13% (2012)
Carrot & Cashew Paté
with pickles, salad & spelt crisps (VG/N/GF option available)
Beer of the Month
Independent Spirit Recommends
Wine Match | Ailala Treixadura, Riberios Do Avia, Spain 13% (2013)
Roast Cauliflower
with cauliflower cous cous, candied hazelnuts & lemon gel (VG/GF/N)
Wine Match | Verdicchio Classico, Villa Bianchi, Umani Ronchi, Italy 12% (2013)
Chioggia Beetroot Slivers
with aged cashew puree, beetroot lavender vierge and local salads (VG/GF/N)
Dawkins Ale: Colonial
English IPA – Made using
homegrown hops, full bodied,
fruity, juicy and citrusy.
5.95 | 500ml | 5.4% ABV
Wine Match | Petit Rosé, Ken Forrester, South Africa 14% (2012)
MAINS
COCKTAILS
Rhubarb and Vanilla Martini |
7.50
Wye Valley Asparagus with local ewe’s ricotta gnudi, herb emulsion, old
demdike and pine nut velouté (N)
Wine Match | Chardonnay, Carrick Bannockburn, Central Otago, New Zealand 14% (2012)
Calabrese Broccoli & Confit Jersey Royals with spelt grain warmed in a smoked
almond and olive oil emulsion, lovage and pickled cabbage (VG/N)
Wine Match | Fleurie la Bonne Dame, Beaujolais, France. 13% (2013)
A delicious blend of rhubarb
and vanilla & shaken together
with smooth triple distilled
vodka.
Roast Onions & Carrots with potato, puy lentils, greens & a cider onion cream
Plum, Green Apple & Vanilla
Bellini | 6.75
(GF)
Wine Match | Sancerre, Dominique Roger, France. 13% (2012)
Smoked Field Mushroom glazed in rich mushroom demi-glace, with potato
gallette, salt baked celeriac purée & market greens (VG/GF)
Wine Match | Pinot Noir Reserva, Degras, Chile 14% (2012)
Green apples mixed with juicy
plums & vanilla pods, topped
up with our crisp, dry sparkling
Vouvray Brüt
Cauliflower Fritter with garlic dhal, crispy kale, cumin cauliflower & a
tamarind & raisin purée (VG/GF/N)
Acorn Cobbler | 7.50
Wine Match | Chenin Blanc, Bogle Winery 13.5% (2012)
Amontillado sherry, triple
distilled
DESSERTS
Poached Rhubarb with thyme meringue, pannacotta, spiced gel & rhubarb
sorbet (GF)
Wine Match | Sauternes, Clos Dady, France 14% (2011)
Salted Chocolate Tart with peanut butter sorbet (VG/N)
Wine Match | Aleatico Di Puglia, Francesco Candido, Italy 14.5% (2006)
Compressed Cheddar Strawberries pine nut parfait, shredded basil and pepper
(VG/GF/N)
Wine Match | Amontillado Sherry, Jerez Xeres, Spain 17%
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SIDE DISHES
Roast seasonal
vegetables
(VG/GF) | 3.95
Rosemary sautéed
potatoes
(VG/GF) | 3.95
Garlic broccoli
(VG/GF) | 3.95
Burnt Peach with elderflower prosecco sorbet & biscotti crumb (VG/N)
Wine Match | Sauternes, Clos Dady, France 14% (2011)
Mixed leaves with
toasted seeds (VG/GF) |
3.95
A Selection of English Cheese with fig chutney and caraway crisps
Wine Match | Eco Organic Malbec, Bodegas Santa Ana, Argentina 13.5% (2013)
VG – vegan | GF – gluten-free | N – contains nuts
Due to the size of our kitchen, our dishes may contain traces of allergens. Please consult our waiting staff if you
EVENING
….all the flora, none of the fauna
MADE FROM PLANTS
BECAUSE,
PLANTS TASTE BETTER.
COFFEE
Espresso | 2.30
Americano | 2.30
Flat White | 2.90
Cappuccino |2.95
Latte | 2.90
Mocha | 3.00
Macchiato |2.80
Hot Chocolate | 2.80
TEAS | 2.85
Breakfast Blend
White Peony
Hubei Cloud Green
Hibiscus Berry
Elderflower
Chamomile
Pure Rooibos
Fresh Mint | 2.95