Sample Menu

Sample restaurant menu
Starters
- Braised ox cheek with beef broth, celeriac, parsley and bone marrow
- Charred leek veloute with Yukon Gold potato and Godminster truffle cheddar
- Monkfish scampi with pea ketchup, shoestring fries and malt vinegar salt
Mains
- Sea bream with textures of cauliflower, salsify, leek hearts and lemon thyme verjus
- Venison loin with plum, duck fat fondant potato, cavolo nero and port reduction
- Roasted squash with cashew nut purée, feta, dates, crispy kale and pomegranate dressing
Desserts
- Sticky toffee pudding with caramel sauce and vanilla ice cream
- Bramley apple crumble with vanilla custard
- Brillat Savarian cheesecake with passionfruit, white chocolate and orange