Our Chef's Menu
110
Wednesday – Saturday dinner · Saturday lunch
Onion consommé
Cornish Yarg doughnut, truffle & sherry
Mushroom parfait, hedgerow jelly & hogweed
Wholemeal loaf & farmhouse butter
Slow-cooked duck egg
Oyster mushrooms & chervil
Halibut
Brassicas, smoked Cornish kelp & champagne sauce
Tart of Cheltenham beetroot
Onion royale & watercress pesto
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Whatcote Cake
Yoredale & honey from a member of the team · 12
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Damson & buckwheat
Fig & fresh walnuts
Praline & custard
To finish
Chocolates from down the road
With coffee or tea · 12
A discretionary service charge of 12.5% will be added to your bill
