SUNDAY MENU

STARTERS

Olive oil and vanilla cured Loch Duart salmon, beetroot, salmon caviar and fennel

Chicken liver crème brulée, baby figs, toasted sourdough and a pear and fig chutney

Jerusalem artichoke velouté with confit chervil roots and pearl barley

Pork tenderloin, kohlrabi, black pudding nugget and apple foam

Slow cooked duck egg, herb spaetzle, parmesan cream and truffle brioche croutons

MAIN COURSES

Roasted forerib of Ash Dale beef with Yorkshire pudding

Roasted breast of guinea fowl with herb and cranberry stuffing

Roasted loin of Blythburgh pork with apple compote and crackling

(All roasts are served with roasted potatoes and market vegetables)

Fillet of Brixham plaice, citrus fregola, mussels and a light mussel nage

Wild mushroom and spinach ravioli with goats cheese, roasted hazelnuts and port jelly

DESSERTS

Dark chocolate cheesecake, candied almonds and praline ice cream

Pink lady and raisin crumble, cinnamon ice cream and vanilla custard

Tonka bean panna cotta, caramel popcorn and toffee gel

Angelino plum parfait, compressed plum, lemon sponge, honeycomb and a plum sorbet

Selection of British and continental cheeses with flavoured wafers

2 Courses £22.00 / 3 Courses £29.00

If you have any allergies or dietary requirements, please let us know prior to ordering

A discretionary service charge of 10% will be added to your bill & VAT is included

Download Spring Sunday Menu in PDF format

"The only thing worse in the world than being
talked about is not being talked about"
OSCAR WILDE