BUT FIRST
BreadGBP 7.00
Bierbrood, whipped butter
Tempura oysterGBP 7.00
Nori, ponzu
Cashew pate VE/NGBP 7.00
Sriracha, pickles
SMALL PLATES
Wimbledon Rooftop Farm mushrooms & fermented cashew cream, chicory, winter truffle VE/NGBP 16.00
Baked diver-caught scallops, sea vegetables, preserved lemon, garlic butter (2)GBP 21.00
Venison tartare, hot roasted marrow bone, pickled foraged mushrooms, smoked aioliGBP 18.00
Seasonal soup, bread VGBP 9.00
Bruléed Kidderton ash goats’ cheese, kohlrabi & apple salad, rosemary croutons VGBP 17.00
Chalk stream trout rillettes, caviar, anise pickled carrot, sourdough crispGBP 11.00
LARGE PLATES
Hasselback roasted aubergine, Honest Toil olive oil, spiced tomato & chilli ragout, tahini drizzle, seed crumble VE/NGBP 25.00
Roasted pumpkin gnocchi, sage beurre noisette, Kentish cobnuts, parmesan V/NGBP 22.00
*vegan option available
Brixam fish market catchGBP 27.00
Lemon beurre blanc, samphire
Haye Farm organic steak, café de Paris butterGBP 34.00
add red wine jus / peppercorn sauce 5
Slow roasted Iron Age pork, ancient grain spelt, green beans, apple, cider & mustardGBP 36.00
TO GO WITH
Potato or sweet potato friesGBP 7.00
Buttered Winter GreensGBP 8.00
Winter salad, Rooftop Farm honey vinaigretteGBP 7.00
Pink fir potatoes, garlic butter & herbsGBP 8.00
SWEET
Manjari dark chocolate rosemary fondant, clotted cream ice creamGBP 15.00
British heritage apple & pear crumble, bay leaf custardGBP 11.00
Sweet potato & pecan parfait, espresso date molasses N/VEGBP 10.00
Baked cheesecake, spiced rooibos & bramble compote, gingerGBP 12.00
British cheese pickles, relish fruit & crackers GBP 16.00
