Served Between 12:00-02:30pm. All our eggs are Free range eggs
Nibbles
Forge House Bakery Sourdough*GBP 4.00
with salted butter and extra virgin olive oil
Freshly Baked Homemade Focaccia*GBP 4.00
with beetroot, tahini and dill dip and an olive tapenade
Bowl of House Marinated OlivesGBP 4.00
Starters
Twice Baked Montgomery Cheddar Cheese SouffleGBP 8.75
Apples, hazelnuts and watercress. The yurt team would pair this with Chardonnay, Kit's Coty, Chapel Down
Seasonal Soup of the Day*GBP 7.95
with homemade focaccia
Roast Mushroom and Chestnut Parfait*GBP 7.95
Toasted sourdough, pickled vegetables and walnut dressing. The yurt team would pair this with Lyme Bay, Pinot Noir 2020, Devon, England
Beetroot Cured Uig Lodge Smoked SalmonGBP 9.00
Oyster emulsion, mustard seed pickled cucumber, avruga and watercress. The yurt team would pair this with Lychgate Rosé, Bolney Estate
FishcakeGBP 9.00
with leek and Jerusalem artichoke, tartare hollandaise and soft herbs
Mains
Indian Spiced Potato and Beetroot in Winter CabbageGBP 15.95
pickled red onion, coconut yoghurt, puffed wild rice, chickpea and lentil dahl
Line Caught Cod FilletGBP 21.00
Mussel potato and leek chowder with foraged sea herbs, avruga dressing. The yurt team would pair this with After the Clouds Chenin Blanc, 2021, Western Cape, South Africa
Roast Beetroot and Celeriac**GBP 15.95
with salsify, leek essence, ancient grains, watercress and crispy feta
Wild Mushroom AranciniGBP 15.95
roast winter squash, confit onion, sage and kale salsa verde, crispy kale and romesco dressing
Longhorn Beef Braised Ox CheekGBP 18.50
Bourguignon sauce, creamed celeriac and charred hispi cabbage. The yurt team would pair this with Pinot Noir, Bolney Estate
Sides
Shoestring Skin on FriesGBP 4.00
with roast garlic aioli
Sauteed Organic Winter GreensGBP 4.00
House SaladGBP 4.00
with North Aston Organics leaves and house dressing
