Our Winter Season Menu
But First
Bierbrood, whipped butter7,00 £
Wessex Mill flour, Gilt & Flint IPA, Brue Valley organic butter
Tempura oyster, nori, ponzu7,00 £
Cashew paté, sriracha, pickles7,00 £
VE/N
Small Plates
Seasonal soup, bread9,00 £
V
Maple roasted celeriac, coconut raita, spiced coconut ghee, toasted seeds15,00 £
VE
Bruléeed Kidderton ash goats’ cheese, kohlrabi & apple salad, rosemary croutons17,00 £
V
Wimbledon Rooftop Farm mushrooms & fermented cashew fondue, chicory, winter truffle16,00 £
VE/N
Chalk stream trout rillettes, caviar, anise pickled carrot, sourdough crisp18,00 £
Baked diver-caught scallops, sea vegetables, preserved lemon, garlic butter21,00 £
Venison tartare, hot roasted marrow bone, pickled foraged mushrooms, smoked aioli18,00 £
Large Plates
Hasselback roasted aubergine, Honest Toil olive oil, spiced tomato & chilli ragout, tahini drizzle, seed crumble25,00 £
VE/N
Roasted pumpkin gnocchi, sage beurre noisette, Kentish cobnuts, parmesan22,00 £
V/N
Brixham fish market catch, lemon emulsion, samphire27,00 £
Haye Farm organic steak35,00 £
café de Paris butter / red wine jus / peppercorn sauce
Slow roasted Iron Age pork, ancient grain spelt, green beans, apple, cider & mustard36,00 £
To Go With
Pink fir potatoes, garlic butter & herbs8,00 £
Sweet potato / potato fries7,00 £
Winter greens, Honest Toil olive oil8,00 £
Winter salad, Rooftop Farm honey vinaigrette7,00 £