Antipasti |
|
| Puntarelle alla Romana | £9 |
| Burrata with marinated Olasagasti anchovies | £12.5 |
| Bruschetta of cavolo nero and Selvapiana Estate 2020 olive oil | £9 |
| Brussel sprouts with crispy pancetta, chestnuts and gorgonzola fonduta | £10 |
| Aberdeen Angus chopped beef fillet with crostini | £12.5 |
Primi |
|
|---|---|
| Pappardelle with beef shin ragu | £10 |
| Tagliarini with Cappezzana Estate 2020 olive oil | £10.5 |
| Pumpkin ravioli with sage butter | £13.5 |
Oven |
|
|---|---|
| Fennel, trevise, porcini mushroom and parmesan al forno with bitter leaves | £17 |
| Line-caught cod with wilted Italian spinach, cream and Lincolnshire smoked eel | £25 |
| Black Hampshire pork chop with Tuscan potatoes and aioli | £24 |
Grill |
|
|---|---|
| Wild line-caught Cornish monkfish with Castelluccio lentils and salsa rossa | £30 |
| Dorset lamb rump with new season's polenta, anchovy and rosemary dressing | £25 |
| 42 day dry-aged Belted Galloway T Bone with crispy polenta, gorgonzola fonduta and dressed bitter leaves (for 2-3 people) | £90 |
|
Sides |
||
| Potatoes | £5 | |
| Cornish leaves | £5.5 |
Dessert |
|
|---|---|
| Chocolate tart | £8 |
| Pear and almond tart | £8 |
| Salted caramel icecream | £5.5 |
Cheese |
||
|---|---|---|
| Hafod (raw cow's milk) Wales | £13 | |
| Sinodun Hill (raw goat's milk) Oxfordshire | ||
| Riseley (sheep's milk) Bermondsey | ||
| With fennel and rye crackers and crab apple jelly | ||
| Our menus change twice daily. This means they could look a little different by the time you reach us. |