Sunday Roast Menu

Our menu is freshly prepared by our new head chef Jake Newman, using British ingredients that keep the journey from farm to fork always in mind.

Tables are usually available without booking, but if you wish to book in advance please head over to our bookings page.

Below is a sample menu, we may make minor changes day-to-day

Starters

Soup of the day   £5.50

Smoked Ham-Hock and Rabbit Terrine Fig chutney, Toasted Brioche    £6.00

Courgette and Goat’s Cheese Arancini Goat’s cheese, red pepper ketchup (v)   £5.50

Smoked Salmon and Haddock Fishcake Beetroot aioli, Fresh dill   £6.00


Mains

Corn-fed Chicken & Wild Mushroom Risotto Wild porcini, parmesan, truffle oil   £16.00

Pan Fried Sea Bass Crushed Jersey Royals, samphire, salsa verde, chorizo   £17.00


Roasts

Laverstock Farm 28 day aged Rib Eye of beef     £16.50

Dingley Dell Pork Belly Crackling & apple compote    £14.50

Corn-fed Somerset Chicken    £14.50

Roasted nut & root Vegetable Wellington (v)    £14.00

All roasts are served with roast potatoes, carrots, honey roasted parsnips, celeriac, seasonal greens, Yorkshire pudding and home made gravy.


Desserts

Sticky Toffee Pudding Vanilla ice cream, toffee sauce   £5.50

Apple & Rhubarb Crumble Hot or cold vanilla custard   £5.50

Home made ice creams Vanilla, chocolate & strawberry   £4.50

Cheese Board Crackers, fig jam & grapes   £9.00

Menu as of 22 January 2017. Details subject to change.


Daily Menu

Daily Menu (Monday to Saturday Only)