Available from Wednesday to Saturday, Lunch and Dinner

Also available Tuesday Dinner from November 18th until the end of December

STARTERS

Slow cooked pork belly, rhubarb, variegated kale, bacon foam – 16

Citrus cured red mullet, sour cucumber, blood orange, borage – 16

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

Barber cheddar custard, caramelised apple, walnut, cheese crisp – 11

Venison haunch tartare, smoked emulsion, artichoke, sourdough crouton- 14

MAINS

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

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

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

Cready carver duck breast, slow cooked leg, beetroot, spiced sauce – 36

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

4oz Angus beef sirloin, beer vinegar, purple sprouting, Roscoff onion, bone marrow sauce – 37

FOR TWO

Blackmore Vale 18oz T-bone, slow cooked shin, beef fat brioche, kalettes, cider braised cabbage,

blackberries, red wine sauce – 90

SIDES – 6

Triple cooked chips

Barbecued kalettes, blackberries

Buttermilk mash, crispy potato skins

Crapaudine beetroot, Westcombe ricotta

Tenderstem broccoli, toasted almonds, chilli butter