A. Catalogue preset (default)

Our menu

Everything we serve

Filter by course, or search for a dish by name.

Course

Dietary

Starter

Charred leek and hazelnut

9.00

Grilled leeks, brown butter, toasted hazelnut, aged sheep's cheese.

  • Vegetarian
  • Seasonal

Starter

Cured trout, dill oil

11.50

Beetroot-cured trout, creme fraiche, dill oil, rye crumb.

  • Cold

Starter

Whipped cod roe

8.00

Smoked cod roe, sourdough crisps, lemon.

  • To share
Chef's pick

Main

Dry-aged sirloin

32.00

Forty-day aged sirloin, bone marrow butter, watercress.

  • Grill

Main

Roast celeriac steak

19.00

Whole roast celeriac, green peppercorn, capers.

  • Vegan
  • Gluten free

Main

Cornish hake

26.00

Hake fillet, mussels, saffron, sea vegetables.

  • Day boat

Main

Pappardelle, wild mushroom

21.00

Hand-cut pappardelle, girolles, thyme, parmesan.

  • Vegetarian

Main

Half roast chicken

23.00

Brined half chicken, tarragon jus, burnt lemon.

  • Grill
For two

Main

Lamb shoulder, to share

58.00

Six-hour lamb shoulder, anchovy, rosemary.

  • To share

Main

Cacio e pepe

17.00

Tonnarelli, pecorino, black pepper.

  • Vegetarian

Side

Triple-cooked chips

6.00

Beef dripping or vegetable oil.

  • Classic

Side

Hispi cabbage

7.50

Charred hispi, anchovy cream, breadcrumb.

Side

Heritage tomato salad

8.00

Heritage tomatoes, basil oil, sourdough.

  • Vegan

Side

Buttered new potatoes

6.50

Jersey royals, mint, salted butter.

  • Vegetarian

Side

Green salad

5.50

Little gem, herbs, mustard dressing.

  • Vegan
  • Gluten free

Side

Grilled sprouting broccoli

7.00

Chilli, garlic, lemon.

  • Vegan
Popular

Dessert

Burnt basque cheesecake

9.00

Baked cheesecake, poached rhubarb.

  • Vegetarian

Dessert

Chocolate delice

10.00

Dark chocolate delice, salted caramel, creme fraiche.

Dessert

Poached pear

8.50

Red wine poached pear, almond, sorbet.

  • Vegan

Dessert

Affogato

6.00

Vanilla ice cream, double espresso.

  • Vegetarian
  • Gluten free

Dessert

Seasonal sorbet

7.00

Three scoops, changes weekly.

  • Vegan
  • Gluten free

Dessert

British cheese board

14.00

Four cheeses, quince, oat biscuits.

  • To share

Dessert

Sticky toffee pudding

9.50

Date sponge, toffee sauce, clotted cream.

  • Vegetarian

Starter

Sourdough and cultured butter

5.00

Baked daily, cultured butter, sea salt.

  • Vegetarian
  • To share

Starter

Oysters, half dozen

18.00

Rock oysters, shallot vinegar, lemon.

  • Cold
  • Gluten free

Starter

Salt cod croquettes

9.50

Four croquettes, aioli.

  • Fried

B. Directory preset — list + drawer

Directory

Directory preset

List rows, drawer detail, details shown on the card.

Course

Dietary

Starter

Charred leek and hazelnut

9.00

Grilled leeks, brown butter, toasted hazelnut, aged sheep's cheese.

  • Serves 1
  • Allergens Nuts, dairy
  • Vegetarian
  • Seasonal

Starter

Cured trout, dill oil

11.50

Beetroot-cured trout, creme fraiche, dill oil, rye crumb.

  • Serves 1
  • Allergens Fish, gluten
  • Cold

Starter

Whipped cod roe

8.00

Smoked cod roe, sourdough crisps, lemon.

  • Serves 2
  • Allergens Fish, gluten
  • To share
Chef's pick

Main

Dry-aged sirloin

32.00

Forty-day aged sirloin, bone marrow butter, watercress.

  • Weight 280 g
  • Cook Medium rare
  • Grill

Main

Roast celeriac steak

19.00

Whole roast celeriac, green peppercorn, capers.

  • Serves 1
  • Allergens None
  • Vegan
  • Gluten free

Main

Cornish hake

26.00

Hake fillet, mussels, saffron, sea vegetables.

  • Serves 1
  • Allergens Fish, shellfish
  • Day boat

Main

Pappardelle, wild mushroom

21.00

Hand-cut pappardelle, girolles, thyme, parmesan.

  • Serves 1
  • Allergens Gluten, dairy
  • Vegetarian

Main

Half roast chicken

23.00

Brined half chicken, tarragon jus, burnt lemon.

  • Serves 1
  • Allergens Dairy
  • Grill
For two

Main

Lamb shoulder, to share

58.00

Six-hour lamb shoulder, anchovy, rosemary.

  • Serves 2 to 3
  • Allergens Fish
  • To share

Main

Cacio e pepe

17.00

Tonnarelli, pecorino, black pepper.

  • Serves 1
  • Allergens Gluten, dairy
  • Vegetarian

Side

Triple-cooked chips

6.00

Beef dripping or vegetable oil.

  • Serves 2
  • Classic

Side

Hispi cabbage

7.50

Charred hispi, anchovy cream, breadcrumb.

  • Serves 2
  • Allergens Fish, gluten

Side

Heritage tomato salad

8.00

Heritage tomatoes, basil oil, sourdough.

  • Serves 2
  • Vegan

Side

Buttered new potatoes

6.50

Jersey royals, mint, salted butter.

  • Serves 2
  • Allergens Dairy
  • Vegetarian

Side

Green salad

5.50

Little gem, herbs, mustard dressing.

  • Serves 2
  • Vegan
  • Gluten free

Side

Grilled sprouting broccoli

7.00

Chilli, garlic, lemon.

  • Serves 2
  • Vegan
Popular

Dessert

Burnt basque cheesecake

9.00

Baked cheesecake, poached rhubarb.

  • Serves 1
  • Allergens Dairy, egg, gluten
  • Vegetarian

Dessert

Chocolate delice

10.00

Dark chocolate delice, salted caramel, creme fraiche.

  • Serves 1
  • Allergens Dairy, egg

Dessert

Poached pear

8.50

Red wine poached pear, almond, sorbet.

  • Serves 1
  • Allergens Nuts
  • Vegan

Dessert

Affogato

6.00

Vanilla ice cream, double espresso.

  • Serves 1
  • Allergens Dairy
  • Vegetarian
  • Gluten free

Dessert

Seasonal sorbet

7.00

Three scoops, changes weekly.

  • Serves 1
  • Vegan
  • Gluten free

Dessert

British cheese board

14.00

Four cheeses, quince, oat biscuits.

  • Serves 1 to 2
  • Allergens Dairy, gluten
  • To share

Dessert

Sticky toffee pudding

9.50

Date sponge, toffee sauce, clotted cream.

  • Serves 1
  • Allergens Dairy, egg, gluten
  • Vegetarian

Starter

Sourdough and cultured butter

5.00

Baked daily, cultured butter, sea salt.

  • Serves 2
  • Allergens Gluten, dairy
  • Vegetarian
  • To share

Starter

Oysters, half dozen

18.00

Rock oysters, shallot vinegar, lemon.

  • Serves 1
  • Allergens Shellfish
  • Cold
  • Gluten free

Starter

Salt cod croquettes

9.50

Four croquettes, aioli.

  • Serves 1
  • Allergens Fish, gluten, egg
  • Fried

C. Portfolio preset — lightbox

Portfolio

Portfolio preset

Lightbox detail, no value, wider pictures.

Course

Dietary

Starter

Charred leek and hazelnut

Grilled leeks, brown butter, toasted hazelnut, aged sheep's cheese.

  • Vegetarian
  • Seasonal

Starter

Cured trout, dill oil

Beetroot-cured trout, creme fraiche, dill oil, rye crumb.

  • Cold

Starter

Whipped cod roe

Smoked cod roe, sourdough crisps, lemon.

  • To share
Chef's pick

Main

Dry-aged sirloin

Forty-day aged sirloin, bone marrow butter, watercress.

  • Grill

Main

Roast celeriac steak

Whole roast celeriac, green peppercorn, capers.

  • Vegan
  • Gluten free

Main

Cornish hake

Hake fillet, mussels, saffron, sea vegetables.

  • Day boat

Main

Pappardelle, wild mushroom

Hand-cut pappardelle, girolles, thyme, parmesan.

  • Vegetarian

Main

Half roast chicken

Brined half chicken, tarragon jus, burnt lemon.

  • Grill
For two

Main

Lamb shoulder, to share

Six-hour lamb shoulder, anchovy, rosemary.

  • To share

Main

Cacio e pepe

Tonnarelli, pecorino, black pepper.

  • Vegetarian

Side

Triple-cooked chips

Beef dripping or vegetable oil.

  • Classic

Side

Hispi cabbage

Charred hispi, anchovy cream, breadcrumb.

Side

Heritage tomato salad

Heritage tomatoes, basil oil, sourdough.

  • Vegan

Side

Buttered new potatoes

Jersey royals, mint, salted butter.

  • Vegetarian

Side

Green salad

Little gem, herbs, mustard dressing.

  • Vegan
  • Gluten free

Side

Grilled sprouting broccoli

Chilli, garlic, lemon.

  • Vegan
Popular

Dessert

Burnt basque cheesecake

Baked cheesecake, poached rhubarb.

  • Vegetarian

Dessert

Chocolate delice

Dark chocolate delice, salted caramel, creme fraiche.

Dessert

Poached pear

Red wine poached pear, almond, sorbet.

  • Vegan

Dessert

Affogato

Vanilla ice cream, double espresso.

  • Vegetarian
  • Gluten free

Dessert

Seasonal sorbet

Three scoops, changes weekly.

  • Vegan
  • Gluten free

Dessert

British cheese board

Four cheeses, quince, oat biscuits.

  • To share

Dessert

Sticky toffee pudding

Date sponge, toffee sauce, clotted cream.

  • Vegetarian

Starter

Sourdough and cultured butter

Baked daily, cultured butter, sea salt.

  • Vegetarian
  • To share

Starter

Oysters, half dozen

Rock oysters, shallot vinegar, lemon.

  • Cold
  • Gluten free

Starter

Salt cod croquettes

Four croquettes, aioli.

  • Fried