This is the page description.

—  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, hazelnuts, truffle puff pastry

—  Crispy cod cheeks  —
sweetcorn puree, wilted spinach, coriander and light curry oil

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

— Pressed free range chicken and black pudding  —
damsons and hazelnuts


To continue

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

—  Pan fried Lyme bay sea bass —
celeriac, grain mustard potatoes, Exmouth mussels and west country cider

—  Crab apple glazed free range duck breast  —
parsnip, duck and chestnut faggot, boulangere potato, sloe gin and blackberry

—  Powderham long horn 40 day aged fillet steak  —
creamed leeks, pomme anna, sautéed mushrooms and green peppercorn jus

—  Lemon and herb polenta—
spiced aubergine, grilled courgette, walnut and mint pesto


—  Dessert  —

Handmade exclusively in-house

—  White chocolate parfait —
blackcurrants, sour cream mousse, lime and coconut granola

—  Brown butter sponge  —
grilled pineapple, pineapple salsa, creme fraiche and rum syrup

—  Berry pavlova  —
lemon curd, honey and ginger ice cream, hazelnuts

—  Plum and frangipani tart —
amaretto ice cream

—  House cheese selection —