(Available from Wednesday to Saturday, Lunch and Dinner)

STARTERS

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

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

Pigeon breast, smoked corn, Ven house red currant, black pudding – 18

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 – 38

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

Roasted cod loin, sea aster, roasted cauliflower, crab beurre blanc – 36

Corn fed chicken breast, potato terrine, tarragon, maitake mushroom – 35

Romanesco cauliflower, cauliflower fritter, sunflower seed satay sauce (V) – 28

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

FOR TWO

Blackmore Vale 18oz Rib of beef, lobster mac and cheese, carrot and Marmite puree, smoked ox heart, Autumn leaf salad, red wine sauce – 95

SIDES – 6

Triple cooked chips

Roasted celeriac, black garlic

Polenta fritter, chorizo emulsion

Ratte potatoes, caramelised onion butter

Purple sprouting broccoli, toasted almonds, chilli butter