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À la carte

Wed-Sat 6-10pm
Thur-Fri-Sat 12-3pm
Sun 12-4pm

 

October

 

 

Nocellera del Belice olives

3.5

Potato & rosemary sourdough, chicken fat butter

3.5

Smoked aubergine dip, onion chutney

5

Pollock cheek brandade, apple & fennel dressing

6

House pickles

2.5

 

 

 

Tartlet of tromboncino squash, Westcombe ricotta

9

Soused “Lady Hamilton” mackerel, pandora cucumber, olive oil mayo

10

Aged raw beef, bone marrow, parmesan, toasted sourdough

10

Culver sweetcorn, Old Dairy egg, pecorino, pickled girolles

11

 

 

 

Red Kuri squash, Beluga lentils, goat’s curd

16

“Shrimpy” pollock, borlotti beans, tomato & fennel ragù

18

“Emily B” seabass, emerald cauliflower, brown shrimp XO sauce

22

Yorkshire mallard, swede, purple sprouting broccoli, preserved plum

20

Swaledale beef rump, roscoff onion, celeriac, cavolo nero

21

 

All game is wild so it may contain shots

Food allergen information is available on request

A discretionary service charge of 12.5 % will be added to your bill.

                                                     

Please be aware that this is a sample menu and is therefore subject to change

                                                                                                                                                                  

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