The Restaurant Menu
A La Carte
Starters
Spring Heritage Carrots (GF)(VE)
spiced chickpeas, sesame, parsley
£18.00
Scallop Ceviche (GF)
green mango, Szechuan, chives
£26.00
Veal Sweetbread (GF)
smoked eel, celeriac, black garlic
£27.00
Lobster & Sea Urchin Raviolo
quince, squid, spiced shellfish broth
£29.00
Wye Valley Asparagus (GF)
Alsace bacon, morels, asparagus tart
£24.00
Balsamic Marinated Beetroots (GF)(VE)
horseradish, cashew nuts, soil, shimeji
£21.00
Main course
Caramelised Celeriac (GF)(VE)
chanterelles, coffee, pickled celeriac
£28.00
Poached Cornish Halibut (GF)
white asparagus, smoked chicken, samphire
£36.00
Rhug Estate Rack of Lamb
wild garlic yoghurt, peas, almonds
£46.00
BBQ Monkfish
grilled avocado, basil, Tosazu vinegar
£40.00
Roasted Challans Duck Breast (GF)
grapefruit, red endive, Madeira, pine
£40.00
Cappelletti (V)
ricotta, violet artichoke, pine nuts
£29.00
Sides
Baby potatoes with mint & chives
(GF)(V)
£6.00
Mixed leaves with honey-mustard dressing (GF)(V)
£6.00
Quinoa, Tomato, Fennel & Olives
(GF)(VE)
£8.00
Desserts
Banoffee Souffle Tart (V)
banana, caramel, hazelnut
(Please allow a 15-minute cooking time)
£14.00
Poached Mouneyrac Pear (GF)
Swiss meringue, chestnut, quince
£12.00
Black Forest (GF)
Kirsch mousse, white chocolate, Amarena cherries
£14.00
70% Guanaja Chocolate Delice (GF)(VE)
caramel sorbet, spiced hazelnuts, gold
£12.00
Saint-Marcellin Cheese (V)
truffle honey, Granny Smith apple, celery
£16.00
Make a reservation
We try to keep tables for walk-ins but bookings are strongly recommended.
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