Restaurant menu

Truffle butter, extra virgin olive oil and aged balsamic

Spiced pumpkin seeds, garlic and herb crumble

Vegan feta, pine nuts, herb crumble, mix salad leaves and balsamic glaze

Goats curd, pickled walnuts, raspberry vinaigrette, pine nut and pepper praline

Cauliflower purée, chicken jus and micro herbs

Pickled onions and bacon jam, toasted brioche

Leek and chive velouté

Topped with confit potato, served with a house salad

Pickled mushroom, wild mushroom purée, balsamic-glazed chicory

Smoked celeriac purée, salsify and wilted kale, ginger and curry beurre blanc

Aubergine purée, glazed shallot, mashed Ratte potato, mint jus

Savoy cabbage parcel, roasted pumpkin purée, red cabbage purée, duck jus 

Roast garlic mash, glazed onion pearls, beef demi glaze

Liver parfait bon-bon, confit potato, tenderstem and chicken thyme jus

Crustacean fumet, baby fennel, preserved lemon and crème fraiche

0% calories. 100% charity. All proceeds go to Hospitality Action who are committed to getting the industry back on its feet, one portion of ‘chips’ at a time.

Thanks for chipping in!

Toffee sauce, salted caramel ice cream

White chocolate foam, espresso ice cream

Fresh berries and clotted cream ice-cream

Forest fruit sorbet

Berry compote and citrus short bread

Vanilla (VE)
Salted caramel (VE)
Miso chocolate (VE)
Clotted cream and vanilla (VE)
Mango and passion fruit sorbet (VE)
Forest fruits sorbet (VE)

Tunworth, Winderdale Shaw, Perl Las Organic Blue

Red onion chutney, sourdough crispbreads, grapes and nuts