Antipasti |
|
| Pig's ear fritti with anchovy | £11 |
| Ox heart with coco blanc and salsa rossa | £12.5 |
| Mozzarella di bufala with Itralian figs and mint | £14 |
| Brixham monkfish carpaccio with lemon and bottarga | £13 |
| Bruschetta of Vesuvius tomato and pesto | £12 |
Primi |
|
|---|---|
| Pappardelle with Aylesbury duck ragu | £13.5 |
| Ravioli of Westcombe ricotta and summer squash | £12.5 |
| Fettuccine cacio e pepe | £11 |
Oven |
|
|---|---|
| Rosemary farinata with Castelluccio lentils, wild mushrooms and slow-cooked greens | £22 |
| Brixham brill with roseval potato and datterini tomato al forno | £30 |
Grill |
|
|---|---|
| Tamworth pork chop with slow-cooked celeriac and pancetta | £26.5 |
| Red mullet with poached Florence fennel, orange and purple olive dressing | £25 |
| Lamb rump with chickpeas, marinated peppers and mascarpone | £25.5 |
| 42 day aged Belted Galloway T-Bone with crispy polenta, gorgonzola fonduta and bitter leaves | £90 |
|
Sides |
||
| Potatoes | £6 | |
| Leaves | £6 |
Dessert |
|
|---|---|
| Fig and almond tart | £8.5 |
| Chocolate and salted caramel tart | £8.5 |
| Meringue with raspberries and cream | £7.5 |
| Fig leaf pannacotta | £8 |
Cheese |
||
|---|---|---|
| Coolea (cow's milk) Cork | £13 | |
| St Jude (raw cow's milk) Suffolk | ||
| Dorstone (goat's milk) Herefordshire | ||
| With fennel and rye crackers and apricot jelly | ||
| Our menus change twice daily. This means they could look a little different by the time you reach us. |