Set lunch/Early evening

• STARTERS

• Broccoli veloute

  Stichelton blue cheese crumb, crushed hazelnuts

• Teriyaki cured salmon tartare

  pickled enoki mushrooms, crispy rice noodles, teriyaki gel

• King oyster mushroom

  miso marinated tofu, ginger pickled shimeji mushrooms, shitake dashi, nasturtiums

• Rabbit leg and pancetta terrine

  pickled kohlrabi, carrot puree, endive, radish

• MAIN COURSES

• Pan fried fillet of hake

  brined hispi cabbage, wild sorrel sauce, anchovy and tarragon dressing

• Wild garlic tagliatelle

  hazelnut ragu, confit egg yolk, Old Winchester cheese

• Ox cheek and bone marrow faggot

  beef fat hasselback potatoes, tenderstem broccoli, baby turnips, shallot puree, mustard jus

• Braised Ramsays of Carluke pork belly

  celeriac remoulade, glazed pork cheek, black apple puree, caramelised apple, pickled walnuts

• ADDITIONAL SIDES

• Deep fried Heritage potatoes

  • 4.5

• Cauliflower gratin

  • 5

• Sauteed kale

  • 4.5

  pancetta dressing

• Roasted onion squash, yoghurt, pumpkin seed pesto

  • 4.5

• DESSERTS

• Cereal milk panna cotta

  mixed nut granola

• George Mewes cheese

   chutney, apple and sourdough rye crackers

• Candied clementine mascarpone

  chocolate mousse, Cointreau and orange ice cream

• Pecan tart

  creme fraiche ice cream