CRISPY PORK BELLY

APPLE COMPOTE, PICKLED SHALLOT RING 

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BLACK TREACLE & STOUT BREAD

WILD GARLIC BUTTER & HOUSE CHURNED BUTTER

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SMOKED HADDOCK (SOUS VIDE)

LEEK AND POTATO VELUTE, SALT AND VINEGAR CRISP (GF)

WINE - PRIMI SOLI PROSECCO ITALY

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WHY VALLEY ASPARAGUS 

62 DEGREE EGG YOLK, PARMESAN POLENTA CHIP, MISO AND YEAST CRUMB, CREME FRAICHE (VG) (GF) 

WINE - VILLA BLANC, GRENACHE ROSE, FRANCE

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RED MULLET (PAN-SEARED)

CRAB BEIGNET, LEMON FREGOLA, BRINED AND BRAISED FENNEL, SAUCE VIERGE (GFO) 

WINE - MACCERATO ALBARINO, SPAIN 

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CANNON OF LAMB

CRISPY BRAISED SHOULDER, HASSELBACK POTATO, WYE VALLEY ASPARAGUS, PEA PUREE, FETA, DEACON'S MINT SAUCE, LAMB JUS (GFO) 

WINE - WRITER'S BLOCK SHIRAZ, SOUTH AFRICA

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COCONUT & CREME FRAICHE ICE CREAM CONE

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DARK CHOCOLATE DELICE

ORANGE GANACHE, HAZELNUT TUILLE, TOASTED HAZELNUT ICE CREAM (GFO)

WINE - GONZALEX BYASS, PEDRO XIMENEZ SHERRY, SPAIN

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CHEESE PLATTER (+£10)

MEDJOOL DATES, FROZEN GRAPES, CHUTNEY, HOMEMADE BISCUITS, BLACKSTICKS BLUE, BARON BIGOD, SPENWOOD,

CHARCOAL CHEDDAR CHEESE

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VEGETARIAN TASTING MENU AVAILABLE UPON REQUEST - ADVANCED NOTICE IS REQUIRED WHEN BOOKING TO ENSURE DISHES ARE PREPARED ON THE NIGHT. 

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