Chicken & sauternes parfait served with hazelnuts and toasted sourdough (ve)
5.5
Lightly dusted calamari with 'nduja mayo
5.75
To share - the whole hog
27
Pan-seared scallops with roasted cauliflower and a curried bean purée
8
Smoked salmon, sourdough, crème fraîche and capers
7.5
Salads & light mains
Chargrilled halloumi, avocado & papaya salad, served with red pepper and onion, drizzled with citrus dressing (v)
11.5
Caesar salad with chargrilled chicken breast, gem lettuce, anchovies, olives and Caesar dressing, topped with shaved cheese, bacon and toasted sourdough croutons
10
Seared tuna rainbow salad with ribbons of carrots and courgettes, red pepper, pumpkin seeds, chickpeas and avocado
12.75
Hovedret
Fish & chips - line caught cod, ale-battered, served with triple-cooked chips, mushy peas and tartare sauce (a)
12.25
21-day aged sirloin steak, mini Yorkshire puddings filled with caramelised onions, triple-cooked chips and a horseradish butter
15
Handmade British beef burger in a brioche bun with bacon and melted cheese, served with a gherkin and fries
11.94
Pork belly rib served on chorizo bubble and squeak, topped with a free-range fried egg
15
Handmade chicken Kiev, creamy mash and cavolo nero
10.5
Monkfish in a herb crust served with sautéed heritage potatoes, stem broccoli and hollandaise sauce
15.5
Slow-braised rabbit leg on barley risotto with confit garlic and stem broccoli
15.5
Butternut squash risotto with pecorino and pumpkin seeds (v)
10
Sides
Stem broccoli
3.5
Fries
3
Side salad
3.5
Seasonal vegetables
3.5
Sweet potato fries
3.5
Dessert
British cheese board including Cornish blue (v)
7.75
Rhubarb & ricotta cheesecake with strawberry compote
5.75
To share - an almond choux pastry ring filled with chocolate cream, served with hot chocolate sauce and hazelnut ice cream (n)
11.75
Chantilly cream-filled profiteroles with caramel sauce (v)
5.5
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