Starters

stuffed violet artichoke (VE)

baba ghanoush, globe artichoke, rocket

£19.00

scallop ceviche (GF)

green mango, Szechuan, chives

‍£26.00

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veal sweetbread (gf)

chervil root, lemon, cob nuts, wood sorrel

£23.00

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lobster & sea urchin ravioli

quince, spinach, shellfish broth

£28.00

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dry aged steak tartare

smoked onion, sorrel, mustard, Cognac

£22.00

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balsamic marinated beetroots (VE)

horseradish, cashew nuts, soil, shimeji

£20.00

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Main course

caramelised celeriac (VE) (GF)

Chanterelle, hazelnuts, coffee

£28.00‍

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poached Cornish halibut

cauliflower • dill • mussels • Champagne velouté

£30.00

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Rhug Estate rib of beef (GF)

Jacob's Ladder • potato • savoy cabbage • burnt hay infused jus

£49

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Highland venison (GF)

farci, beetroot, blackberries, juniper

£42.00

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pan-roasted wild seabass

fennel, green grapes, samphire, brown butter

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£35.00

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black truffle chicken supreme

carrot, star anise, broccoli, foie gras

£38.00

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cep agnolotti (V)

pumpkin, 24-month aged Parmesan, duxelles, cavolo nero

£29.00

Sides  

Parmesan & parsley French fries (V)

£5.00

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Mixed leaves with honey mustard dressing (VE, GF)

£6.00

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Green vegetables (VE, GF)

£8.00

Desserts

Green pistachio souffle (gf) (v)

Pistachio ice cream, chocolate crumb

(Please allow a15-minute cooking time)

£14.00

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Poached Mouneyrac pear (V)(GF)

Swiss meringue • chestnut • quince

£12.00

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Black forest (gf)

Kirsch mousse, white chocolate and Amarena cherries

£14.00

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70% guanaja chocolate delice (VE) (gf)

Caramel sorbet, spiced hazelnuts and gold

£12.00

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Saint-Marcellin cheese (V)

truffle honey • Granny Smith apple • celery

£16.00

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