Lunch Menu

Summer 2017

4/7/4 Lunch Menu

serving from 12 - 3pm Wednesday to Saturday

 

To start - 

Duck ; Pineapple ; Malt (duck ham, pineapple textures & puffed malt)

Goats Curd ; Heirloom ; Garlic (goats curd, heirloom tomatoes, wild garlic)

Salmon ; Rhubarb ; Yoghurt (rhubarb cured salmon, rhubarb textures, yoghurt paste)

 

To follow - 

Lamb ; Peas ; Ricotta (hay cooked lamb belly, lamb bacon, peas, sheeps milk ricotta)

Sea Trout ; Kohlrabi ; Mussel (pan seared trout, pickled kohlrabi, cider mussel & leek puree)

Rigatoni ; Charred tenderstem ; Truffle honey (parmesan, chestnus mushrooms, charred tenderstem brocolli, truffle honey)

 

To finish - 

Strawberry ; Buttermilk ; Hibiscus (strawberry textures, buttermilk pannacotta, sichuan & hibiscus meringue)

Woodruff ; Blueberry ; Verjus (woodruff ice cream, fermented blueberry gel, verjus jelly)

Chocolate ; Hazelnut ; Vanilla (chocolate & hazelnut brownie, vanilla ice cream)

 

All starters £4 ; All mains £7 ; All desserts £4

 

Please advise your server of any dietary requirements or food allergies when ordering - thanks

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