Menus

We work with a number of local suppliers so some items on our menus may change subject to produce availability.

Breakfast menu

Eggs on toast

Poached, fried or scrambled with white, brown or sourdough toast (v)

Roasted tomatoes on sourdough toast

Garlic roasted Heritage tomatoes and spinach with olive oil on toasted sourdough (vg)

Bacon & egg sandwich

Smoked streaky bacon and a fried egg in a brioche bun

Eggs Benedict

English muffin with bacon, poached egg and hollandaise sauce

Eggs Royale

English muffin with salmon, poached egg and hollandaise sauce

Eggs Florentine

English muffin with spinach, poached egg and hollandaise sauce

Waffles with maple syrup

Porridge

with honey and aked almond & raspberry crumble (v)

(v) vegetarian (vg) vegan (df) dairy free

For those with specific allergens that would like to know more about the dishes on our menus,

please ask a member of our team who will be glad to assist.

Soya milk and gluten free bread are available.

A discretionary service charge of 10% will be added to your bill.

A la carte menu

Starters

Chicken & king oyster mushroom terrine with mushroom mousse, tarragon cream and tempura oyster £10.50

Cured cod with chilled almond soup, crispy mussel and dill oil £10.50

Scallop with cauliflower purée, macadamia dukkah, scallop roe parfait, sourdough tuile and Sauternes-soaked golden raisin (N) £11.50

Pigeon breast with gingerbread crumb, beetroot ketchup, feta and black pudding £10.00

Celeriac soup with cheddar cheese toastie, roasted onion and Marmite purée (V) £9.50

Crispy polenta with butternut squash purée, roasted onion squash, confit cherry tomato and pumpkin seeds (V) £10.00

Main Courses

Pan seared venison haunch with cumin carrot dhal purée, smoked okra and puffed rice £26.50

Wild mushroom ravioli with porcini & truffle purée, hazelnut & tarragon crumb and confit egg yolk (N) (V) £18.00

Salsify tatin with black garlic purée, cardamom pickled apricot and potato & buttermilk sauce (V) £19.50

Stone bass with roasted hispi cabbage, smoked hollandaise and barley risotto £24.00

Roasted breast of chicken with chia seed & fennel crust, cauliflower and fennel purée £23.50

Old Bay spiced & roasted plaice on the bone with pumpkin purée, ‘nduja and white bean stew £22.00

Josper Grill

All dishes in this section have been sourced from our local, award-winning butchers, A Turner & Sons.

280g Sirloin steak with triple cooked chips and ale-braised roscoff onion (DF) £32.00

280g Ribeye steak with triple cooked chips and ale-braised roscoff onion (DF) £31.00

Spatchcock gochujang poussin with triple cooked chips and ale-braised roscoff onion (DF) £25.00

To share – 900g T-bone steak with triple cooked chips, ale-braised roscoff onion, Josper-roasted peppers, bone marrow & roasted garlic melt and whiskey peppercorn sauce (DF) £75.00

Desserts

Cherry Drop – dark chocolate mousse with kirsch & cherry jelly, chocolate sablé and dark chocolate & cherry glaze £10.50

Nothing Beets It – beetroot cake with coconut ice cream, candied beetroot, spelt tuile, crème fraîche and cabernet sauvignon vinegar (V) £9.50

What Goes Around Comes Around – choux pastry with white chocolate crémeux, orange jelly, rhubarb compôte, nougatine and mascarpone ice cream (V) £11.50

Tough Nut – caramel & hazelnut mousse with caramel mirror glaze, hazelnut crumble and caramelised hazelnuts (V) £11.00

Cheeses

Served with rosemary crackers and pear chutney

Barkham Blue £3.50

Tunworth £3.50

Spenwood £3.50

(N) Contains nuts (V) Vegetarian (DF) Dairy free

For those with specific allergens that would like to know more about the dishes on our menus, please ask a member of our team who will be glad to assist.

All prices are inclusive of VAT. A discretionary service charge of 10% will be added to your bill.

Dinner inclusive menu

3 courses £35

Starters

Chicken & king oyster mushroom terrine with mushroom mousse, tarragon cream and tempura oyster

Cured cod with chilled almond soup, crispy mussel and dill oil

Scallop with cauliflower purée, macadamia dukkah, scallop roe parfait, sourdough tuile and Sauternes-soaked golden raisin (N)

Celeriac soup with cheddar cheese toastie, roasted onion and Marmite purée (V)

Crispy polenta with butternut squash purée, roasted onion squash, confit cherry tomato and pumpkin seeds (V)

Main courses

Wild mushroom ravioli with porcini & truffle purée, hazelnut & tarragon crumb and confit egg yolk (N) (V)

Salsify tatin with black garlic purée, cardamom pickled apricot and potato & buttermilk sauce (V)

Stone bass with roasted hispi cabbage, smoked hollandaise and barley risotto

Roasted breast of chicken with chia seed & fennel crust, cauliflower and fennel purée

Old Bay spiced & roasted plaice on the bone with pumpkin purée, ‘nduja and white bean stew

Josper Grill

All dishes in this section have been sourced from our local, award-winning butchers, A Turner & Sons.

280g Sirloin steak with triple cooked chips and ale-braised roscoff onion (DF) (£12 supplement)

280g Ribeye steak with triple cooked chips and ale-braised roscoff onion (DF) (£11.50 supplement)

Spatchcock gochujang poussin with triple cooked chips and ale-braised roscoff onion (DF) (£6 supplement)

To share – 900g T-bone steak with triple cooked chips, ale-braised roscoff onion, Josper-roasted peppers, bone marrow & roasted garlic melt and whiskey peppercorn sauce (DF) (£50 supplement)

Desserts

Cherry Drop – dark chocolate mousse with kirsch & cherry jelly, chocolate sablé and dark chocolate & cherry glaze

Nothing beets it – beetroot cake with coconut ice cream, candied beetroot, spelt tuile, crème fraiche and cabernet sauvignon vinegar (V)

What goes around comes around – choux pastry with white chocolate crémeux, orange jelly, rhubarb compôte, nougatine and mascarpone ice cream (V)

Tough Nut – caramel & hazelnut mousse with caramel mirror glaze, hazelnut crumble and caramelised hazelnuts (V)

Cheeses

Served with rosemary crackers and pear chutney (£3 supplement)

Barkham Blue

Tunworth

Spenwood

(N) Contains nuts (V) Vegetarian (DF) Dairy free

For those with specific allergens that would like to know more about the dishes on our menus, please ask a member of our team who will be glad to assist.

All prices are inclusive of VAT. A discretionary service charge of 10% will be added to your bill.

Sunday Lunch menu

3 courses £35

Starters

Chicken & king oyster mushroom terrine with mushroom mousse, tarragon cream and tempura oyster

Cured cod with chilled almond soup, crispy mussel and dill oil

Celeriac soup with cheddar cheese toastie, roasted onion and Marmite purée (V)

Crispy polenta with butternut squash purée, roasted onion squash, confit cherry tomato and pumpkin seeds (V)

Main courses

Roasted sirloin of beef with Yorkshire pudding

Belly of pork with apple purée

Roasted chicken breast with roasted onion purée

All of the above are served with the following accompaniments

Thyme and garlic roasted potatoes Honey roasted carrots
Cauliflower cheese
Red wine braised red cabbage

Old Bay spiced & roasted plaice on the bone with pumpkin purée, ‘nduja and white bean stew

Wild mushroom ravioli with porcini & truffle purée, hazelnut & tarragon crumb and confit egg yolk (N) (V)

Desserts

Cherry Drop – dark chocolate mousse with kirsch & cherry jelly, chocolate sablé and dark chocolate & cherry glaze

Nothing Beets It – beetroot cake with coconut ice cream, candied beetroot, spelt tuile, crème fraîche and cabernet sauvignon vinegar (V)

What Goes Around Comes Around – choux pastry with white chocolate crémeux, orange jelly, rhubarb compôte, nougatine and mascarpone ice cream (V)

Tough Nut – caramel & hazelnut mousse with caramel mirror glaze, hazelnut crumble and caramelised hazelnuts (V)

A selection of cheeses with rosemary crackers and pear chutney (£5 supplement)

(N) Contains nuts (V) Vegetarian (DF) Dairy free

For those with specific allergens that would like to know more about the dishes on our menus, please ask a member of our team who will be glad to assist.

All prices are inclusive of VAT. A discretionary service charge of 10% will be added to your bill.

Tasting menu

Celeriac soup with cheddar cheese toastie, roasted onion and Marmite purée (V)

Scallop with cauliflower purée, macadamia dukkah, scallop roe parfait, sourdough tuile and Sauternes-soaked golden raisin (N)

Stone bass with roasted hispi cabbage, smoked hollandaise and barley risotto

Pan seared venison haunch with
cumin carrot dhal purée, smoked okra and puffed rice

Cherry Drop – dark chocolate mousse with kirsch & cherry jelly, chocolate sablé and dark chocolate & cherry glaze

(N) May contain nuts (V) Suitable for vegetarians

For those with specific allergens that would like to know more about our menus, please ask a member of our team who will be glad to assist. All prices are inclusive of VAT. A discretionary service charge of 10% will be added to your bill.

Tasting menu (vegetarian)

Celeriac soup with cheddar cheese toastie, roasted onion and Marmite purée

Crispy polenta with butternut squash purée, roasted onion squash, confit cherry tomato and pumpkin seeds

Wild mushroom ravioli with porcini & truffle purée, hazelnut & tarragon crumb and confit egg yolk (N)

Salsify tatin with black garlic purée, cardamom pickled apricot and potato & buttermilk sauce

What goes around comes around – choux pastry with white chocolate crémeux, orange jelly, rhubarb compôte, nougatine and mascarpone ice cream

(N) May contain nuts