Dinner
Morning to Noon
Dinner is served Monday to Saturday from 5pm to 9pm
Snacks
- Boquerones
- Grilled flatbreads & hummus (V)
- Croquetas de Jamón
- Taramasalata, crispy salmon skin, nori powder
Small plates
- Grilled lamb rack, pine nut crust, wholegrain mustard kale
- Pan-fried polenta, wild mushrooms (V)
- Chargrilled hispi cabbage, truffle mayo, Parmesan (V)
- Grilled shell-on prawns, zhug
- Confit pork belly, burnt apple ketchup, remoulade
- Chargrilled octopus, new potatoes, paprika mayo
- Lentil, mixed bean & herb salad, citrus dressing (V)
- Burrata, oxheart tomato, basil oil, toasted seeds (V)
- Cod loin, roasted celeriac purée, crispy kale
- Roasted heritage beetroot, whipped goat’s cheese (V)
- Hake, chorizo & butter bean cassoulet
- Venison tartare, pickled shimeji mushrooms, confit egg yolk
- Slow-cooked ox cheek, watercress purée, artichoke crisps
British Cheese Board
- Baby Baron Bigod, Isle of Wight Blue, Snowdonia Cheddar
Charcuterie
- Ibérico, coppa, smoked venison, fennel salami
Sides
- Confit garlic new potatoes (V)
- Tenderstem broccoli with lemon oil & flaked almonds (V)
- Bitter leaf salad, honey dressing (V)
- Truffle & bisque macaroni
Puddings
- Treacle tart, clotted cream
- Pistachio crème brûlée
- Banana choc chip brownie, salted caramel ice cream
V = vegetarian · Please ask about allergens