Available from Wednesday to Saturday, Lunch and Dinner

STARTERS

Nori cured pollock, apple dashi, meat radish, green grape – 18

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

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

MAINS

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

Potato and nori terrine, sea lettuce, fennel, wild garlic (V) – 23

Halibut, Cornish mussels, Grelot, preserved lemon, mussel sauce – 35

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

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

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, kale, cider braised cabbage,

blackberries, red wine sauce – 90

SIDES – 6

Triple cooked chips

Barbecued kale, blackberries

Roasted cabbage, miso butter

Buttermilk mash, crispy potato skins

Tenderstem broccoli, toasted almonds, chilli butter