A double AA Rosette award restaurant.



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—  a la carte  —

Modern dishes that capture the flavours of the season. See the lunch prix fixe menu instead.

—  Nocellara green olives  —


To start

—  Soup of the day  —

— Beetroot tarte tatin  —
red onion confit, blue cheese and pecan salad, pomegranate dressing

—  Severn and Wye smoked salmon  —
salmon rillette, pickled and torched cucumber, horseradish cream

—  Crispy panko cod cheeks  —
sweetcorn purée, spinach and curry oil

—  Ham hock, pear & duck terrine  —
Cumberland sauce, smoked bacon, crispy parsnips and pea shoots


To continue

—  Catch of the day  —
cockle tartare butter, new potatoes and vegetables
Market price

—  Roasted hake  —
hand made gnocchi, cauliflower purée, leeks, mushrooms, truffle sauce

—  Pipers farm Devon Ruby fillet steak  —
parsnip, confit shallots, duck fat potatoes, ceps and madeira

—  Pan roasted Clinton Estate pigeon breast —
celeriac purée, sticky pig cheek, grain mustard mash, quince, cider sauce

—  Hand made gnocchi —
Sweetcorn purée, sautéed mushrooms, chestnut, tenderstem and a sage butter


—  Dessert  —

Handmade exclusively in-house

—  Caramelised apple mille fueille —
amaretti ice cream and candied almonds

—  Warm poached pear  —
tonka bean whipped custard, frangipani and popcorn crumble

—  Hot chocolate fondant  —
chocolate crumb, vanilla ice cream

—  Caramel pannacotta —
banana blondie, banoffee cream, ginger snap and hazelnut crumb

—  House cheese selection —