STARTERS

Heritage tomatoes, goats curd, tomato consommé.  6

Mackerel, cucumber, gooseberry, yoghurt.  8

Ricotta, courgette, basil.  6

Artichoke, green beans, nectarine, almond milk.  7

Mussels, cider, chorizo.  8

Salmon, kombu, shiitake, apple. 8

 


MAINS

Roast hake, bacon cream, clams, monks beard. 15

Chargrilled bavette, shiitake and spring greens.  16

Black truffle and hazelnut gnocchi, mushroom puree, dehydrated mushroom. 13

Spring lamb, aubergine, red pepper. 15

Monkfish, capers, brown butter, lemon, salt cod dauphine. 18

Thai BBQ whole seabass, asian salad. 18

Grilled cauliflower steak, Baharat cream, pomegranate, pearl barley. 13

1kg Cote de Boeuf for 2 to share, triple cooked chips, béarnaise sauce. 50

 

EXTRAS   3

Triple cooked chips, smoked garlic aioli.  

New potatoes, seaweed pesto.

Roast spring carrots, yoghurt, dukkah.

Roast cabbage, bacon crumb.

Eves Hill leaves, house dressing.

 

DESSERTS   6

Farmyard chocolate bar: Colombian 65%, miso caramel, peanut.

Baron Bigod, fruit-bread, celery.

Raspberry, meringue, Chantilly cream.

Caramelised white chocolate, coriander caramel, coconut ice cream.

Cherry and almond cake, milk sorbet.