Our Winter Season Menu
But First
Bierbrood, whipped butterGBP 7.00
Wessex Mill flour, Gilt & Flint IPA, Brue Valley organic butter
Tempura oyster, nori, ponzuGBP 7.00
Cashew paté, sriracha, picklesGBP 7.00
VE/N
Small Plates
Seasonal soup, breadGBP 9.00
V
Maple roasted celeriac, coconut raita, spiced coconut ghee, toasted seedsGBP 15.00
VE
Bruléeed Kidderton ash goats’ cheese, kohlrabi & apple salad, rosemary croutonsGBP 17.00
V
Wimbledon Rooftop Farm mushrooms & fermented cashew fondue, chicory, winter truffleGBP 16.00
VE/N
Chalk stream trout rillettes, caviar, anise pickled carrot, sourdough crispGBP 18.00
Baked diver-caught scallops, sea vegetables, preserved lemon, garlic butterGBP 21.00
Venison tartare, hot roasted marrow bone, pickled foraged mushrooms, smoked aioliGBP 18.00
Large Plates
Hasselback roasted aubergine, Honest Toil olive oil, spiced tomato & chilli ragout, tahini drizzle, seed crumbleGBP 25.00
VE/N
Roasted pumpkin gnocchi, sage beurre noisette, Kentish cobnuts, parmesanGBP 22.00
V/N
Brixham fish market catch, lemon emulsion, samphireGBP 27.00
Haye Farm organic steakGBP 35.00
café de Paris butter / red wine jus / peppercorn sauce
Slow roasted Iron Age pork, ancient grain spelt, green beans, apple, cider & mustardGBP 36.00
To Go With
Pink fir potatoes, garlic butter & herbsGBP 8.00
Sweet potato / potato friesGBP 7.00
Winter greens, Honest Toil olive oilGBP 8.00
Winter salad, Rooftop Farm honey vinaigretteGBP 7.00
