Available from Wednesday to Saturday, Lunch and Dinner

STARTERS

Nori cured pollock, apple dashi, meat radish, green grape – 18

Chicken leg terrine, stuffed morel, wild garlic cruffin, asparagus – 16

White crab tart, brown crab custard, ponzu gel, pickled kohlrabi – 23

Barber cheddar custard, caramelised apple, walnut, cheese crisp (V) – 11

Duck liver parfait, smoked duck breast, grape, hazelnut, duck fat brioche – 14

MAINS

Cod loin, smoked haddock mousse, pine, turnip, bisque – 35

Potato and nori terrine, sea lettuce, fennel, wild garlic (V) – 23

Pork tenderloin, slow cooked bacon, cherry, miso, glazed carrot – 35

Lamb loin, merguez sausage, courgette, tomato jam, green olive – 38

Halibut, Cornish mussels, Grelot, preserved lemon, mussel sauce – 35

Mushroom tortellini, barbecued maitake, asparagus, morel sauce (V) – 29

FOR TWO

21oz Sirloin on the bone, short rib boulangère, bacon and wild garlic salad, creamed spinach, peppercorn sauce – 95

SIDES – 6

Triple cooked chips

Jersey Royals, Marmite butter

Roasted cabbage, miso butter

Baby gem, parmesan and bacon

Wye Valley asparagus, wild garlic