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 – 17

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 – 15

MAINS

Roasted skate wing, pea a la française, smoked eel, crab bisque – 35

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

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

Cornish Monkfish, torched cucumber, gooseberry, sourdough crouton, dill – 38

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

Heritage Courgette, stuffed courgette flower, fennel and onion puree, vadouvan sauce (V) – 23

TO SHARE

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

SIDES – 6

Triple cooked chips

Roasted cabbage, miso butter

Ven House beetroot, ewes curd

Charlotte potatoes, Marmite butter

Barbecued grelot onions, bacon butter