Dinner Menu

Below is an example of our dinner menu, which is available 7 nights a week. The menu is seasonal and may change slightly from day to day, as we strive to use the freshest ingredients from our local suppliers. We have our own forager, and grow vegetables and herbs in our allotment down the road from the restaurant.

Please feel free to call the restaurant on 01962 844465 for further information or if you have any queries, and remember to book ahead to avoid disappointment!

(Please note: Prices are not shown due to multiple suppliers and seasonal products used to create the menu hence £40 – £45 per person is our guideline)

 Example September Dinner Menu 2014

Cured Cornish mackerel, pâté of cream fraiche, belly meat and dill, pickled cucumber,

blowtorched endive, crispy tail, fried courgette flowers.


Oxtail soup, bone marrow and smoked potato dumplings, onion shells, brassicas,

Minus 8 vinegar.


“Umbel pie” of venison liver, heart and kidney, short pastry, dandelion and elder salad,

elderberry vinaigrette.


Bits of pig terrine, baked skin, onion and cider sauce, pickles,

mead jelly, pumpernickel.


Fish stew of grey mullet, ling and gurnard, roast garlic aioli, burnt almonds, fennel,

Spanish noodles.


Raw beef steak mushrooms, bog myrtle oil, black garlic paste, hogweed leaves, fried bread.


Roast breast of guinea fowl, potato and leg meat pressing, birdseed crumble, pistachio oil, poached langoustine, buttermilk foam.


Rib eye of Aberdeen Angus, celeriac porridge with truffle and bay, common sorrel,

Dorset snails.


Butter basted skate wing, caramelized cauliflower puree, samphire, caper jam,

cauliflower and grape couscous, verjus dressing.


Hand dived scallops, pigs blood cake, braised and pureed artichokes, sea beet, globes.


Onion squash polenta, seed granola, roasted and toasted squashes, hazelnut,

dried ginger bread, buffalo ricotta, orange dressing.


Crown of grouse cooked on heather, pickled red cabbage, fig, pearl barley,

smoked maple syrup, chicken of the woods.


Yeast parfait, bread and butter ice cream, malt, puffed barley.


 A late summer pudding of wild berries and fruit, nettle ice cream, sloe gin syrup,

frozen clotted cream.


Burnt sugar mousse, vanilla cheesecake, braised chicory, orange, beetroot granita.


Sea buckthorn curd, torn sponge cake, salt caramel,

roast chocolate mousse, chocolate oil.


Black Rat Madeleines served with butterscotch sauce. (15 minutes) 


Blue cheese, walnut financier, Pedro Ximenez jelly.


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