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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  —

— Tomato tart tatin  —
smoky aubergine, dukkah, green olive and golden raisin dressing

—  Grilled Lyme bay mackerel  —
broad beans, ricotta, beetroot and crispy ham

— Severn and wye smoked salmon —
celeriac remoulade, gribiche dressing and watercress

— Honey and mustard ham hock  —
pea mousse, truffle mayonnaise, bacon crumb


To continue

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

—  Toasted almond crusted brill —
confit peppers, smoked haddock brandade, sauté potatoes and salsa verde

—  Beechridge farm duck breast  —
confit leg, gooseberry, Lyonnaise potatoes, roast beets and ginger beer jus

—  Powderham long horn fillet steak  —
parmesan and truffle potato skin, summer vegetable fricassee with shallot and red wine jus

—  Lemon and herb polenta—
garlic puree, confit peppers, grilled courgette and salsa verde


—  Dessert  —

Handmade exclusively in-house

—  Belgian chocolate delice —
cherry compote, vanilla cream, cocoa nib

—  Treacle tart  —
apple compote, buttermilk ice cream

—  Baked lemon and mascarpone cheesecake  —
gooseberry, elderflower cream, honeycomb

—  Brown sugar and lime panna cotta —
strawberry sorbet, crispy almonds, mint syrup

—  House cheese selection —