Parfait of foie gras and chicken livers with onion chutney

Dressed langoustine and crab mayonnaise, avocado salsa, fennel and radish salad

Griddled scallops with cauliflower purée, pancetta, caper and raisin dressing

Wye Valley asparagus with morels and St George mushrooms, tarragon butter and poached egg

Tagliatelle with broad beans, mustard and bacon

Calves’ sweetbreads with almond crumb, sorrel and wild garlic oil

Salad of salt baked beetroot, buffalo Mozzarella, wilted radicchio and pomegranate

Seven and Wye smoked eel, Jersey Royals and bacon salad, horseradish cream

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Fillet or ribeye of aged Welsh Black beef au poivre
(served with a choice of chips or gratin dauphinois, green salad or seasonal vegetables)

Goosnargh duck breast and faggot, confit potato, cider and apples

Veal chop with morels, asparagus, truffle mash

Roast guinea fowl, peas à la française, sarlaldaise potato

New season’s rack and slow cooked breast of local lamb

with vignole of peas, broad beans, artichoke and mint

Grilled wild bass with Jersey Royals, monk’s beard and laverbread butter sauce

Roast turbot with coco beans, Morteau sausage, mustard sauce

John Dory with leek mash, crab sauce

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Selection of British farmhouse cheese from Neal’s Yard dairy
(or as a tasting of seven cheeses before or after pudding, £15 supplement, perfect for sharing)

Stracciatella affogato

Basque cheesecake with rum and raisin ice cream and honeycomb

Pavlova with Gariguette strawberries

Treacle tart with cinnamon ice cream

Blackcurrant delice and sorbet

Yorkshire rhubarb and Champagne trifle

Pannacotta with blood oranges and grappa

Chocolate marquise with caramel ice cream

Selection of ice creams: cinnamon, vanilla or caramel

Blood orange or rhubarb sorbet

Three courses: £90

Two courses (including main course): £80

Two starters: £60

Eight-course tasting menu £110 (for the whole table)

Nespresso: espresso, cappuccino or americano
Illy: cafetière coffee
teas and infusions
with petits fours: £6.50

Optional service charge: 10%

Note, this menu is for the whole table and must be booked in advance. Latest order order time for this menu is 8.00pm.

Pea and mint soup

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Wye Valley asparagus with morels and St George mushrooms, tarragon butter and buffalo Mozzarella  

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Dressed crab and langoustine with fennel, avocado and radish salad

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Griddled scallops with cauliflower purée, pancetta, caper and raisin dressing

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Leek risotto with truffles

Wild bass with laverbread and monk’s beards

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New season’s rack of local lamb with vignole of peas, broad beans, artichoke and mint

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Pannacotta with blood oranges and Grappa

Chocolate marquise with caramel ice cream

Yorkshire rhubarb and Champagne trifle

Custard tart

Blackcurrant delice

Selection of four British farmhouse cheese from Neal’s Yard Dairy
(or as a tasting of seven cheeses before or after pudding £15 supplement, perfect for sharing)

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Nespresso: espresso, cappuccino or americano
Illy: cafetière coffee
teas and infusions
with petits fours: £6.50

Optional service charge: 10%

Asparagus and tarragon soup

Crab bisque with croûtons and rouille

Dressed langoustine and crab mayonnaise, avocado salsa, fennel salad +£9

Salad of salt baked beetroot, buffalo Mozzarella, wilted radicchio and pomegranate

Parfait of foie gras and chicken livers with onion chutney

Seven and Wye smoked salmon terrine, cucumber salad and horseradish cream

Wye valley asparagus with wild mushrooms, tarragon butter and quail eggs

Leek risotto with truffles

Goujons of John Dory with Thai dip

Tagliatelle with broad beans, mustard and bacon

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Roast sirloin of dry-aged Welsh Black beef with Yorkshire pudding

Goosnargh duck confit with zampone and hispi cabbage, parsley root purée

Roast guinea fowl with morels and broad beans

Roast leg of new season’s local lamb with baked aubergine and pesto

Calves’ sweetbreads with white asparagus and wild garlic bubble and squeak

Roast turbot with leek mash, langoustine sauce

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Stracciatella affogato

Basque cheesecake with rum and raisin ice cream and honeycomb

Pavlova with Gariguette strawberries

Treacle tart with cinnamon ice cream

Blackcurrant delice and sorbet

Yorkshire rhubarb and Champagne trifle

Pannacotta with blood oranges and grappa

Chocolate marquise with caramel ice cream

Selection of ice creams: cinnamon, vanilla or caramel

Blood orange or rhubarb sorbet

Selection of four Neal’s Yard Dairy farmhouse cheeses

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Two courses: £45,  Three courses: £50

Nespresso: espresso, cappuccino or americano
Illy: cafetière coffee
Teas and infusions with petits fours: £6.50

Optional service charge: 10%

From Neal’s Yard Dairy

CHEDDAR, KEEN’S
Classic traditional West Country Cheddar made by the Keen family at Moorhays near Wincanton in Somerset. Unpasteurised cow’s milk, traditional rennet.

DURRUS
Smooth, silky, earthy washed-rind cheese made by Jeffa Gill in the Sheep’s Head peninsula in County Cork, Ireland. Unpasteurised cow’s milk, traditional rennet.

CORWYDD CAERPHILLY
Distinct flavours run through this cheese. Its springy, citric, lactic center is oozy, mushroomy under the rind, with musty earthiness in the rind itself. Made by Todd Trethowan near Lampeter in Mid Wales. Unpasteurised cow’s milk, traditional rennet.

STICHELTON
Cool and buttery with underling nutty toasty notes with a spicy element in the blue mould. Made by Joe Schneider at Collingthwaite Farm, Welbeck Estate, Nottinghamshire. Unpasteurised organic cow’s milk, traditional rennet.

BARON BIGOD
A raw milk cheese made with traditional rennet by Johnie and Dulcie Crickmore in Bungay, Suffolk. The milk comes from their own herd of Montbelliard cows and the cheese is inspired by Brie de Meaux.

SINODUN HILL
A lactic goat’s pyramid with a light, almost-whipped texture. It is made by a young couple, Rachel Yarrow and Fraser Norton, at the Nettlebed Estate in Oxfordshire. Unpasteurised goat’s milk, vegetarian coagulant.

WIGMORE
Succulent, soft cheese with a pleasant musty flavour made by Anne and Andy Wigmore at Riseley, Berkshire. Unpasteurised sheep’s milk, vegetarian rennet.

Freshly squeezed orange or grapefruit juice

Boxford Farm apple juice

Pink grapefruit segments or orange segments or both

Compôte of prunes, apricots and figs with Llaeth y Llan Welsh organic yoghurt

A mix of strawberries, blueberries and raspberries

Melon

Special K, Corn Flakes, Weetabix, Muesli or homemade granola
Full or skimmed Welsh milk

Porridge with cream

Croissants

Toasted homemade breads, white, wholemeal or sourdough

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Grilled local dry cured Welsh back bacon, rare breed pork sausage, black pudding, leek and laverbread cake, grilled vine tomatoes, sautéed Paris mushrooms, free-range farm eggs: fried, boiled, poached or scrambled

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Loch Fyne smoked salmon and scrambled eggs

Smoked haddock with poached eggs

Laverbread in an overcoat with smoked salmon or streaky bacon

Plain omelette

Avocado on sourdough toast and poached eggs

Buttermilk pancakes with blueberries and yogurt

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Please be understanding if certain items are not available