LUNCH MENU

2 courses   15

3 courses   19

 

Domaine de Castelnau, Merlot blend, 500ml carafe.   13

Domaine de Castelnau, Viognier, 500ml carafe.          13

 

STARTERS

Chargrilled sardines, pepper and tomato salsa, lemon puree.

Chicken and ham hock crubeens, beetroot relish, pickled walnut.

Heritage tomatoes, goats curd, tomato consomme.

 

MAINS

Lamb faggots, burnt apple puree, calcot onion, Pink Fir potatoes.

Roast hake, dashi, mussels, seaweed.

Grilled cauliflower steak, baharat cream, bulgar wheat, pomegranate.

 

DESSERTS

Baron Bigod, celery, fruit bread.

Norfolk lavender honey custard, peaches, hibiscus.

Baked cream, English strawberries, strawberry and lemongrass broth.