Menus
We serve a range of carefully sourced natural wine, beer, seasonal cocktails and soft drinks. To view our wine list, click here.
To make a booking, please click here.
Lunch
02.04.25
Buns 10.20
Beetroot fritter
Beef burger “reuben style”
Harissa roast beetroots, herb tahina and hazelnuts 10.00
A warm salad of squid, pink fir potatoes and monk’s beard 14.00
Green asparagus and chopped egg dressing 13.00
Grezzina courgettes, goat’s curd, mint and tapenade 13.00
Stracciatella, marinated peppers and rocket pesto 14.00
Farro, wild garlic, new season’s onions and pickled walnut 18.00
Maltagliati, purple sprouting broccoli, chilli and pecorino 20.00
Confit Chalk Stream trout, gem lettuce, black iberiko tomatoes and garlic cream 27.00
Roast lamb shank, “green beans”, asparagus and anchovy 28.00
Sirloin steak, chips and peppercorn sauce 32.00
Chicken, leek and bacon pie and buttered greens for two 55.00
Slow cooked lamb and gratin dauphinois for two / three 75.00
Chips 6.00
A bowl of salad 6.00
Buttered greens 6.00
Gratin dauphinois to share 12.00
Tiramisu 9.00
Basque cheesecake and poached loquats 9.00
Blood orange or rhubarb sorbet 7.00
Stem ginger ice cream 7.00
A glass of Domaine Labet macvin du Jura (16%) and fennel seed biscuits 15.00
Espresso martini 9.40
Children’s menu
Pasta, tomato sauce and parmesan 7.00
Fish fingers, chips and peas 8.00
Strawberry ice cream lolly 3.50
An optional 12.5% service will be added to the bill.
mid-week set menu
Available Tuesday to friday for lunch
Tuesday and Wednesdays for dinner
01.04.25
Two courses 19.00
or
Three courses 23.00
Fried padron peppers and paprika aioli
Grilled whole plaice, leeks and alexanders
or
Confit chicken leg and caesar salad
Vanilla pannacotta and blood oranges
An optional 12.5% service will be added to the bill.
Dinner
02.04.25
House sourdough and French butter 4.00
Spiced nuts 5.00
Marinated olives 5.00
Black pepper and parmesan frittelle 7.00
Ragstone and Sparkenhoe Red Leicester 12.00
Harissa roast beetroots, herb tahina and hazelnuts 10.00
A warm salad of squid, pink fir potatoes and monk’s beard 14.00
Green asparagus and chopped egg dressing 13.00
Grezzina courgettes, goat’s curd, mint and tapenade 13.00
Stracciatella, marinated peppers and rocket pesto 14.00
Farro, wild garlic, new season’s onions and pickled walnut 18.00
Maltagliati, purple sprouting broccoli, chilli and pecorino 20.00
Confit Chalk Stream trout, gem lettuce, black iberiko tomatoes and garlic cream 27.00
Braised lamb shank, “green beans”, asparagus and anchovy 28.00
Sirloin steak, chips and peppercorn sauce 32.00
Chicken, leek and bacon pie and buttered greens for two 55.00
Slow cooked lamb and gratin dauphinois for two / three 75.00
Chips 6.00
A bowl of salad 6.00
Buttered greens 6.00
Gratin dauphinois to share 12.00
Tiramisu 9.00
Basque cheesecake and poached loquats 9.00
Blood orange or rhubarb sorbet 7.00
Stem ginger ice cream 7.00
A glass of Domaine Labet macvin du Jura (16%) and fennel seed biscuits 15.00
Espresso martini 9.40
Children’s menu
Pasta, tomato sauce and parmesan 7.00
Fish fingers, chips and peas 8.00
Strawberry ice cream lolly 3.50
An optional 12.5% service will be added to the bill.
Sunday Lunch
23.03.25
VDF Bourgogne, Aligoté, 2020, France, Love and Pif, Yann Durieux, 13% 125ml 17.50 375ml 52.50
Rosso Toscana, Sangiovese, 2021, Italy, Col, Santa Maria, 13.5% 125ml 11.25 375ml 33.00
House sourdough and French butter 4.00
Spiced nuts 5.00
Marinated olives 5.00
Black pepper and parmesan frittelle 7.00
Ragstone and Sparkenhoe Red Leicester 12.00
Harissa roast beetroots, herb tahina and hazelnuts 10.00
Mackerel pâté, pickled cucumber and toast 11.00
White asparagus, ajo blanco and almonds 14.00
Black pudding, white onion and apple 12.00
Grezzina courgettes, goat’s curd, mint and tapenade 13.00
Stracciatella, black iberiko tomatoes, capers and agretti 14.00
Farro, wild garlic, new season’s onions and pickled walnut 18.00
Cavatelli, purple sprouting broccoli, chilli and pecorino 20.00
Red mullet, pink fir potatoes, marinated peppers and saffron aioli 28.00
Pork belly, lentils and salsa verde 27.00
Chicken, leek and bacon pie and buttered greens for two 53.00
Slow cooked lamb and gratin dauphinois for two / three 75.00
Chips 6.00
A bowl of salad 6.00
Buttered greens 6.00
Gratin dauphinois to share 12.00
Basque cheesecake and rhubarb 9.00
Tiramisu 9.00
Chocolate mousse, crème fraîche and honeycomb 9.00
Treacle tart 9.00
Blood orange sorbet 7.00
Stem ginger ice cream 7.00
A glass of Domaine Labet macvin du Jura (16%) and fennel seed biscuits 15.00
Espresso martini 9.40
Children’s menu
Pasta, tomato sauce and parmesan 7.00
Fish fingers, chips and peas 8.00
Strawberry ice cream lolly 3.50
An optional 12.5% service will be added to the bill.