THE RESTAURANT

Dressed Devon crab and Scottish langoustine mayonnaise with avocado salsa

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

Roast calves’ sweetbreads with morels and tarragon

Parfait of foie gras and chicken livers, onion chutney

Risotto of leeks with truffles

Pheasant pudding with Maderia and sage

Vincisgrassi ‘Franco Taruschio’ - 18th century pasta dish of ceps, Parma ham and truffles

Tagliatelle with braised rabbit, chorizo and mustard

Puntarelle insalata alla Romana with buffalo Mozzarella and Parmesan

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Fillet or ribeye of aged Welsh Black beef au poivre
(choice of chips, gratin dauphinois, mash, new potatoes, mixed leaf salad or seasonal vegetables) 

Free-range Merryfield Farm duck breast with duck faggot, confit potato, cider and apples    

Roast young grouse breasts, leg pithivier, bread sauce, liver croûton and game chips

New season’s local lamb with tapenade, spiced aubergine, gratin dauphinois  

Roast turbot with potato gnocchi, Morteau sausage, mustard sauce

Grilled wild bass with laverbread beurre blanc

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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

Nougat glacé with raspberries

Pannacotta with pomegranate and Grappa

Poached figs in brandy and orange juice with vanilla ice cream

Pear sablé with sabayon and whimberries

Chocolate marquise with caramel ice cream

Steamed ginger pudding with custard

Rum and raisin ice cream with honeycomb

Prune and almond tart with mascarpone and prune ice cream

Plum soup with cinnamon ice cream and poached blackberries

Selection of ice creams: vanilla, cinnamon, caramel. Mixed berry sorbet

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Three courses: £95

Two courses (including main course): £80

Two starters: £65

Eight-course tasting menu: £125 (for the whole table)

Nespresso: espresso, cappuccino or americano
Illy: cafetière coffee
teas and infusions
with petits fours: £7.00

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.

Ribollita 

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Dressed langoustine and crab mayonnaise with avocado salsa,

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Pheasant pudding with Madeira and sage

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

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Vincisgrassi ‘Franco Taruschio’

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Wild bass with laverbread beurre blanc

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Loin of venison, venison sausage, baked goat’s cheese gnocchi, sauce grand veneur

or

Ossobuco with saffron risotto and gremolata 

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Selection of British farmhouse cheese from Neal’s Yard Dairy

Nougat glacé with raspberries

Pannacotta with grappa and pomegranate

Pear sablé with sabayon and whimberries

Tiramisù

Chocolate marquise with caramel ice cream

Prune and almond tart with mascarpone and prune ice cream

Plum soup with cinnamon ice cream

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£125 per person.

Nespresso: espresso, cappuccino or americano
Illy: cafetière coffee
teas and infusions
with petits fours: £7.00

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.

Ribolita - Tuscan vegetable and bean soup with extra virgin olive oil

Langoustine bisque with rouille and croûtons

Dressed Devon crab, mayonnaise, avocado salsa, fennel salad +£7

Griddled scallops with cauliflower purée, pancetta, caper, and raisin dressing +£7

Vincisgrassi ‘Franco Taruschio’ - 18th century pasta dish of ceps, Parma ham and truffles

Pheasant pudding, Maderia sauce, bacon and sage

Tagliatelle with braised rabbit, chorizo and mustard

Goujons of plaice with Thai dip

Risotto of leeks with truffles

Salmon and salt cod fish cake with crab sauce

Puntarelle insalata alla Romana with buffalo Mozzarella and Parmesan

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

Duck confit with and Morteau sausage, green peppercorn sauce

Braised venison with port and oranges, creamed polenta

Traditional cassoulet of pork, duck confit, smoked sausage and beans

Slow roasted Huntsham farm pork belly with apple sauce and shallot and thyme purée

Roast turbot, potato gnocchi, dill and mustard sauce +£7

Grilled wild bass with laverbread butter sauce

Baked cod with herb crust, chive beurre blanc

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Stracciatella affogato

Nougat glacé with raspberries

Pear sablé with sabayon and whimberries

Prune and almond tart with Mascarpone and prune ice cream

Pannacotta with blood oranges, pommegranatte and grappa

Poached figs in brandy and orange juice with vanilla ice cream

Chocolate marquise with caramel ice cream

Steamed ginger pudding with custard

Tiramisù

Plum soup with cinnamon ice cream and poached blackberries

Selection of ice creams: vanilla, cinnamon, caramel. Mixed berry sorbet

Selection of four Neal’s Yard Dairy farmhouse cheeses

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Two courses: £48,  Three courses: £55

Nespresso: espresso, cappuccino or americano
Illy: cafetière coffee
Teas and infusions with petits fours: £7.00

Optional service charge: 10%

Freshly squeezed orange or grapefruit juice

Boxford Farm apple juice

Pink grapefruit segments or orange segments or both

Compôte of prunes, apricots and figs

Seasonal soft fruits with Llaeth y Llan Welsh organic yoghurt

Charentais melon

Special K, Corn Flakes, Weetabix or Muesli

Homemade granola

Full or skimmed Welsh milk

Porridge with cream

Teas and infusions

Nespresso espresso, cappuccino or americano

Illy cafetière coffee

Hot chocolate

Croissants
Toasted homemade breads - white, wholemeal or sourdough

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Grilled local dry cured Welsh back bacon, rare breed pork sausage, Joe’s black pudding, 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 with poached eggs

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Full breakfast if bought separately: £30