Available from Wednesday to Saturday, Lunch and Dinner

Also available Tuesday Dinner from November 18th

STARTERS

Smoked duck breast, duck liver, plum, walnut, celery – 16

Cured chalk stream trout, cauliflower, grapefruit, dill emulsion – 15

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

Smoked beetroot, sea beet, candy beetroot, horseradish ice cream (V) – 15

Glazed pork cheek, burnt apple, Jerusalem artichoke, peppercorn sauce – 17

MAINS

Monkfish, smoked eel, black garlic, barbequed celeriac – 37

Venison loin, stalker pie, parsnip, quince, sage, chestnut – 36

King oyster mushroom, kale, blackberry, mushroom broth (V) – 29

Stone bass, nori, salify, fennel, caramelised apple, cider sauce – 34

Westcomb ricotta gnocchi, roasted carrot, carrot top pesto, ricotta sauce (V) – 27

Blackmore Vale 8oz Sirloin steak, Autumn leaves, beef fat béarnaise, triple cooked chips – 45

FOR TWO

Blackmore Vale 18oz Rib of beef, slow cooked shin, beef fat brioche, kalette, cider cabbage,

 Blackberries, red wine sauce- 85

SIDES – 6

Triple cooked chips

Roasted celeriac, black garlic

Barbequed kalette, blackberries

Ratte potatoes, caramelised onion butter

Purple sprouting broccoli, toasted almonds, chilli butter