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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  —

— Grilled longbow goats cheese  —
leeks vinaigrette, watercress, hazelnuts

—  Seared Lyme Bay scallops  —
pork and chorizo balls, confit peppers, salsa verde

—  Charred Lyme Bay mackerel  —
celeriac remoulade, crispy ham, watercress, grain mustard dressing

— Creedy Carver duck liver parfait  —
smoked duck, red onion and blood orange chutney, citrus brioche


To continue

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

—  Grilled Lyme Bay lemon sole fillets  —
smoked salmon and sorrel fishcake, broccoli puree, roast fennel, sorrel sauce

—  Powderham long horn fillet steak  —
carrot puree, dauphinoise potatoes, roast salsify, forestiere sauce

—  Confit lemon and rosemary Wessex pork belly —
choucroute, champ potatoes, black pudding and apple terrine, grain mustard jus

—  Roasted squash tart —
beetroot puree, roasted fennel, saute potatoes, watercress and radish salad


—  Dessert  —

Handmade exclusively in-house

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

—  Poached rhubarb  —
lemon curd, rhubarb mousse, madelines and honeycomb

—  Hot chocolate fondant  —
salted caramel, vanilla ice cream

—  Blood orange posset —
blood orange gel, citrus meringue, flapjack

—  House cheese selection —