5th April 2026

SUNDAY SET LUNCH MENU

2 courses – 40 / 3 courses – 50

STARTERS

Barber cheddar custard, caramelised apple, walnut, cheese crisp (V)

Ham hock terrine, wild garlic, asparagus, potato crisp

Tuna tartare, apple dashi, radish, nori emulsion

Slow cooked lambs neck, turnip, wild garlic

MAINS

Chalk stream trout, fennel, nori butter sauce

Chicken thigh, January King cabbage, chorizo, red wine sauce

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

SUNDAY ROASTS

Roast rump of beef, horseradish

Roast rump of lamb, mint sauce

Nut roast, balsamic gravy (V)

All served with Yorkshire pudding, roast potatoes, roasted carrot, hispi cabbage and cauliflower cheese

SIDES – 6

Roast potatoes

Kale, miso butter

English asparagus, wild garlic butter

DESSERTS

Dark chocolate parfait, pistachio ice cream, chocolate crisp

Blood orange curd, chocolate ice cream, chocolate crumb

Pecan pie, crystalised pecan, toasted milk ice cream

Carrot cake, cream cheese, carrot sorbet

Selection of 3 British cheeses, grapes, homemade chutney and biscuits (Supplement – 10)

* Please be aware that fish dishes may contain bones *

Please be aware that game dishes may contain lead shot

(v) Please note that these dishes are suitable for vegetarians.

A discretionary service charge of 12.5% will be added to your final bill.

Please let us know if you have any dietary requirements or intolerance.