Available from Wednesday to Saturday, Lunch and Dinner

Also available Tuesday Dinner from November 18th

STARTERS

Smoked duck breast, duck liver, plum, walnut, celery – 17

Cured chalk stream trout, cauliflower, grapefruit, dill emulsion – 16

Roasted Orkney scallops, Kabocha squash, miso, golden raisins – 29

Smoked beetroot, sea beet, candy beetroot, horseradish ice cream (V) – 10

Glazed pork cheek, burnt apple, Jerusalem artichoke, peppercorn sauce – 15

MAINS

Monkfish, smoked eel, black garlic, barbequed celeriac – 36

Venison loin, stalker pie, parsnip, quince, sage, chestnut – 35

King oyster mushroom, kale, blackberry, mushroom broth (V) – 26

Stone bass, nori, salify, fennel, caramelised apple, cider sauce – 32

Westcombe ricotta gnocchi, roasted carrot, carrot top pesto, ricotta sauce (V) – 22

Blackmore Vale 8oz Sirloin steak, Autumn leaves, beef fat béarnaise, triple cooked chips – 42

FOR TWO

Blackmore Vale 18oz T-bone, slow cooked shin, beef fat brioche, kalette, cider braised cabbage, blackberries, red wine sauce – 90

SIDES – 6

Triple cooked chips

Barbequed kalettes, blackberries

Roasted celeriac, hazelnuts, black garlic

Ratte potatoes, caramelised onion butter

Tenderstem broccoli, toasted almonds, chilli butter