Eat, drink and relax

Full English breakfast
Your choice of poached, scrambled or fried eggs with 2 rashers of smoked bacon, a sausage, roasted vine tomatoes, hash brown, button mushrooms and beans

French toast
Toasted brioche with smoked bacon, honey and mixed berry compote

Wilted spinach and creamy burrata on toasted sour dough
with pine nuts and roasted vine tomatoes

Smoked salmon and scrambled egg
in a toasted sesame bagel with capers and walnuts

Sliced prosciutto and garlic spinach on toasted sour dough
with soft poached eggs and sun-blushed tomatoes

Overnight oats
Served with your choice of topping:
Apple, cinnamon and walnuts
Banana and honey
Almonds and berry compote

All produce is purchased daily and menu items may vary according to availability on the day.

If you are vegan or have any special dietary requirements, please speak with a member of staff as we will do our best to cater for your diet.

Please note that all menus shown are sample menus and may not be an exact representation of the dishes available.

Served from 12 – 3pm Monday – Saturday

Lunch

Beer battered haddock and hand cut chips
with homemade tartare sauce and minted peas | 17

Peppered 8oz sirloin steak
with hand cut chunky chips and sautéed Potager vegetables | 25
Garlic butter | 1.5    Blue cheese sauce | 1.5     Peppercorn sauce | 1.5

Potager vegetable curry
with cardamom rice, crème fraiche and sweet coconut crackers | 15

Herb breaded chicken burger
in a brioche bun with heritage tomatoes and gherkins, crispy fries and a sun-blushed tomato and caper salad | 17.5

Smoked salmon and scrambled eggs
in a toasted sesame bagel with capers and walnuts | 12.5

Sliced prosciutto and garlic spinach
on toasted sour dough with soft poached eggs and sun blushed tomatoes | 14

Creamy burrata
with a heritage tomato and rocket salad, toasted sour dough and balsamic reduction | 16.5

6oz bone marrow and minced beef burger
in a toasted brioche bun with crispy fries and a sun-blushed tomato and caper salad | 18

Whole baked camembert
with a baked baguette served with homemade chutney | 14.5

Sandwiches

Sirloin steak, watercress, tomato and caramelised onion | 13.5
Served either cold or toasted on your choice of white or brown bread with crisps and side salad

Roasted red pepper, heritage tomato and mozzarella | 11.5
Served either cold or toasted on your choice of white or brown bread with crisps and side salad

Crispy fish goujon and homemade tartare sauce with baby gem lettuce | 11.5
Served either cold or toasted on your choice of white or brown bread with crisps and side salad

Desserts

Fresh strawberry and vanilla crème brulee
with homemade shortbread | 7

Blueberry and milk chocolate cheesecake
with homemade Bailey’s ice cream and poached strawberries | 8

Selection of English and French artisan cheeses
with homemade chutney, celery, grapes, and cheese biscuits
3 cheeses | 9.5
5 cheeses | 12.5

All produce is purchased daily and menu items may vary according to availability on the day.
If you have any special dietary requirements, please speak with a member of staff.

Please note that all menus shown are sample menus and may not be an exact representation of the dishes available.

Served Monday – Friday between 12-3pm

2 courses | 21
3 courses | 24

Starters

Chef’s soup of the season

Fried chickpea and sesame falafel with lemon basil cashew butter, olive tapenade and pickled beetroot

Smoked kipper pate with horseradish and chive cream, peas, fresh radish and toasted sour dough

Mains

Fried vegetable and vermicelli spring roll with roasted baby carrots, almonds, roast pepper puree and a spring onion yuzu salsa

Salmon and sweet chili fish cakes with quinoa and a cranberry citrus sauce vierge

Breaded chicken burger with heritage tomatoes and capers, crispy fries and a sun-blushed tomato salad, served in a brioche bun

Desserts

Whipped lemon panna cotta and pomegranate granita with blackberry curd and granola

Classic affogato of Espresso coffee, homemade vanilla ice cream and cinnamon shortbread

Poached peach and frangipane tart with candied pecans and caramel ice cream

All produce is purchased daily and menu items may vary according to availability on the day.
If you have any special dietary requirements, please speak with a member of staff.

Please note that all menus shown are sample menus and may not be an exact representation of the dishes available.

Soft boiled quails eggs
with cumin spiced salt | 3.5

Sweet, salted crispy kale | 2

Marinated pickles and mixed olives | 3.5

Puffed pork crackling
with apple sauce | 2.5

Tempura battered courgette chips | 3.5

Comforts grazing board
A selection of some of our kitchen comforts for you to devour. Enough to share | 12

Potager bread board
Homemade tomato and herb focaccia, mixed currant and cumin wholemeal and sour dough bread served with spiced salts | 6

All produce is purchased daily and menu items may vary according to availability on the day.
If you have any special dietary requirements, please speak with a member of staff.

Please note that all menus shown are sample menus and may not be an exact representation of the dishes available.

Served Monday – Saturday between 7 – 9pm.

Starters

Chilled cucumber and sweet pepper gazpacho
with pickled tomato, wasabi mayonnaise and cucumber granita | 7

Caramelised red onion and beetroot tart tatin
with whipped goats cheese, broad beans and a toasted hazelnut and watercress salad | 8

Creamy burrata, heirloom tomato and basil salad
with consommé jelly and red pepper foam | 9

Crab and haddock tian
with mango and chili salsa, candied lemon and marinated vegetable salad | 10.5

Spiced lamb kofta
with garlic and dill tzatziki, cucumber, coconut and almond crisps and mint oil | 9.5

Mains

4oz beef wellington
with creamy field mushrooms, potato terrine and sauteed garlic spinach | 29.5

Peppered 8oz sirloin steak
with hand cut chunky chips and sautéed potager vegetables | 25
Garlic butter | 1.5    Blue cheese sauce | 1.5    Peppercorn sauce | 1.5

Fresh catch of the day
with creamy basil and spring onion mash, sautéed pak choi, watercress and a mussel and sweet pepper vinaigrette | 20.5

Whole roasted crown of wood pigeon
with pigeon and leek parcels, almond roasted broccoli and a blueberry jus | 20.5

Slow cooked pork belly
with braised red cabbage, duchess potatoes, fennel and a rich red wine jus | 18.5

Fried vegetable and vermicelli spring roll
with roasted baby carrots, almonds, roast pepper puree and a spring onion yuzu salsa | 17

Sides

Lightly battered tempura sprouting broccoli | 4

Seasonal Potager vegetables | 4.5

Sautéed garlic spinach | 4

Hand cut chunky chips | 4

Skinny fries | 3.5

Desserts

Warm chocolate fondant
with vanilla crème fraiche, brandy snaps and raspberry sorbet | 9.5

Whipped lemon panna cotta and pomegranate granita
with blackberry curd and granola | 7.5

Fresh strawberry and vanilla crème brulee
with homemade shortbread | 7

Blueberry and milk chocolate cheesecake
with Bailey’s ice cream and poached strawberries | 8

Classic affogato
Espresso, homemade vanilla ice cream and shortbread | 6.5
Add a shot of Limoncello or Frangelico | 4 extra

A selection of English and French cheeses
Grapes, celery, homemade chutney and biscuits
Selection of 3 cheeses | 9.5
Selection of 5 cheeses | 12.5

Selection of homemade sorbets and ice creams
1 scoop | 2
2 scoops | 3
3 scoops | 5

All produce is purchased daily and menu items may vary according to availability on the day.
If you have any special dietary requirements, please speak with a member of staff.

Served from 12 – 4pm on Sundays

Starters

Soup
Chef’s soup of the season | 6.5

Chicken wing stuffed with spiced tomato rice
with spring greens and broccoli | 7.5

Hoisin duck croquette
marinated root vegetables and plum compote | 8

Whole sardine roasted in garlic & paprika
Crushed avocado, garlic croute and chilli oil | 8.5

Mains

Roast sirloin of beef
Yorkshire pudding, roast potatoes & seasonal vegetables | 17.5

Roast pork
with apple sauce, roast potatoes & seasonal vegetables | 16

Crouchers nut roast
Roast potatoes & seasonal vegetables | 14

Pan fried local catch
With garlic and chorizo spring greens, Spanish style rice and a light tarragon butter sauce | 16.5

Creamy blue cheese, walnut & pear risotto
With endive and mixed radish salad | 15

Sides

Grain mustard mash potato | 3.5

Seasonal Potager Vegetables | 3.5

Buttered Spinach | 3.5

Skinny Fries | 4

Chunky Chips | 4

Desserts

Smooth banana creme brulee
Homemade cinnamon shortbread | 6.5

Triple chocolate brownie
Creme anglaise and candied pecans | 7

Gin & blueberry parfait
With tonic jelly, compressed cucumber and mint sorbet | 8

Artisan Cheese Board
Grapes, celery, homemade chutney and biscuits
Selection of 3 cheeses | 9
Selection of 5 cheeses | 12.5

Classic affogato
Espresso coffee, shortbread and vanilla ice cream | 5.5
Add a shot of Limoncello or Frangelico | 3.5 extra

All produce is purchased daily and menu items may vary according to availability on the day.
If you have any special dietary requirements, please speak with a member of staff.

Every Thursday evening!

Please note that this is a sample menu and the menu will vary each week.

Mains

Lamb Cooked Two Ways
Noisette potatoes, truffle carrot puree, black kale and rosemary jus

Pan Fried Fillet of Sea Bass
Crushed new potatoes, wilted spinach and caper sauce

Seared Pave of Courgette
Roasted vine tomatoes, kale, beetroot puree and shallot petals

Desserts

Strawberry Creme Brulee
Homemade shortbread

Vanilla Panna Cotta
Meringue shards and kirsch cherries

Affogato
A shot of espresso poured over ice cream

All produce is purchased daily and menu items may vary according to availability on the day.
If you have any special dietary requirements, please speak with a member of staff.

Seasonal Cocktails

Gin Basil Smash
Hendricks gin, lemon juice, simple syrup and fresh basil muddled together and served over ice | 9

Orchard Martini
Tanqueray gin, apple juice and lemon juice finished with a dash of Chambord raspberry liqueur | 9.95

Raspberry Mojito
Bacardi white rum, raspberry puree, lime juice and fresh mint topped with soda | 9

Blackberry Smash
Kettle One vodka, blackberries, lime juice and simple syrup | 9

Rose Spritz
Brilliant pink gin, lime juice, elderflower syrup and prosecco topped with rose lemonade | 9.5

Hibiscus Mai Thai
A mix of Havana especial & 7yr rum, homemade hibiscus syrup, pineapple juice, blood orange juice and lime juice | 9.95

Cucumber Cooler
Hendricks gin, lime juice, St Germain elderflower liqueur, sugar syrup and soda water | 9

It’s Sour Thyme
Bulleit Bourbon, lemon juice, homemade thyme syrup and egg white served over ice with a dash of Angostura Bitters | 9.95

 

Classic Cocktails

Espresso Martini
Kettle One vodka, Kahlua, espresso and demerara sugar | 9

Negroni Blanco
Tanqueray London dry gin, dry Martini and Cinzano garnished with fresh grapefruit | 9.5

Aperol Spritz
Aperol, Prosecco, topped up with soda and garnished with an orange slice | 8.5

Tom Collins
Tanqueray gin, lemon juice and sugar syrup topped with soda | 9

Kir Royale
Chambord raspberry liqueur topped with Joseph Perrier Champagne | 12.5

Mojito
Bacardi rum, fresh mint, lime juice and sugar syrup topped with soda | 9

Cosmopolitan
Kettle One vodka, Cointreau, lime juice and cranberry juice garnished with an orange twist | 9

Dark and Stormy
Kraken spiced rum, lime juice, sugar syrup, angostura bitters and Fentiman’s ginger beer | 9

Peach Bellini
Amori Prosecco, creme de peche and peach puree | 8.5

Old Fashioned
Bulleit Bourbon whisky, demerara sugar, angostura bitters | 9

Brandy Alexander
Hennessy V.S, creme de cacao and fresh double cream served over ice | 9.5

Wines by the Glass and Carafe

White

Chenin Blanc, Wide River, Robertson Valley, South Africa
175ml | 5.2
250ml | 7.6
Carafe | 15.2
Bottle | 22

Pinot Grigio, Amori, delle Venezie IGT, Italy
175ml | 5.6
250ml | 7.9
Carafe | 15.8
Bottle | 23.5

Chardonnay, Freedom Cross, Franschhoek Cellars, Western Cape, South Africa
175ml | 6.1
250ml | 8.2
Carafe | 16.4
Bottle | 24.5

Sauvignon Blanc, Pask, Gimblett Gravels, Hawke’s Bay, New Zealand
175ml | 7.9
250ml | 11.5
Carafe | 23
Bottle | 32

Bagordi, Rioja Blanco, Spain
175ml | 6.8
250ml | 10.3
Carafe | 21
Bottle | 29

Los Coches Valle Central, Viognier, Chile
175ml | 5.6
250ml | 7.9
Carafe | 15.8
Bottle | 23.5

Red

Merlot, Pato Torrente, Central Valley, Chile
175ml | 5.4
250ml | 7.6
Carafe | 15.2
Bottle | 22

Cinsaut Cabernet Sauvignon, Freedom Cross, Franschhoek Cellars, South Africa
175ml | 5.5
250ml | 7.8
Carafe | 15.6
Bottle | 23

Shiraz, Sunnycliff Estate, Victoria, Australia
175ml | 6.3
250ml | 8.6
Carafe | 17.2
Bottle | 25.5

Malbec, Gougenheim, Mendoza, Argentina
175ml | 6.8
250ml | 9.6
Carafe | 19.2
Bottle | 27

Pask Instinct Vine Velvet Pinot Noir, Marlborough, New Zealand
175ml | 8
250ml | 11.5
Carafe | 23
Bottle | 30

Rosé

Henri Gaillard Rosé, Côtes de Provence,  France
175ml | 7.2
250ml | 10.2
Carafe | 20.4
Bottle | 30

Sparkling

NV Prosecco Spumante DOC, Amori, Trento, Italy
Crisp, dry and elegant with apple and pear notes. Vegan
125ml | 6.5
Bottle | 29

NV Joseph Perrier Brut
A nose of almond and pepper with elegant, sweet floral appeal on the palate.
125ml | 11
Bottle | 59.5

Dessert Wine

Sauternes, Château Doisy Vedrines, Bordeaux, France 37.5cl
Good balance between sweetness and acidity with aromas of pineapple and mango.
100ml | 8.2
Bottle | 30

NV Muscat, Pfeiffer Rutherglen, Australia 50cl
A rich style with floral and raisin fruits. Good acidity and sweetness. Vegan
100ml | 9.8
Bottle | 39

All of our wines are available in 125ml

 

Wines by the Bottle

Champagne

NV Joseph Perrier Brut| 59.5
A nose of almond and pepper with elegant, sweet floral appeal on the palate.

NV Pommery Brut Royal | 64
Vivacious and cheerful with citrus aromas and floral with berry notes and a fine bubble.

Sparkling Wine

NV Prosecco Spumante DOC, Amori, Trento, Italy | 29
Crisp, dry and elegant with apple and pear notes. Vegan.

Tinwood Blanc de Blanc, England | 47
Dry with green apple flavours and a fresh clean finish

Tinwood Rose, England  |  49
A gorgeous salmon colour with red forest fruit flavours and a smooth and easy finish.

Rose

Henri Gaillard Rosé, Côtes de Provence,  France  | 30
Crisp and elegant dry rosé displaying delicious strawberry and raspberry notes with a touch of exotic fruit aromas.  Bright and well-balanced, it offers a round and persistent fresh mouth.

Whispering Angel Côtes de Provence Rosé, Caves d’Esclans, France | 37
Pale salmon in colour, this is delicate and fresh with plenty of crisp strawberry fruit and a long finish

White Wine

Chenin Blanc, Wide River, Robertson Valley, South Africa | 22
Beautifully finished Chenin with lovely ripe attractive fruit and fresh floral nose.

Pinot Grigio, Amori, delle Venezie IGT, Italy | 23.5
Elegant and fresh with a bouquet of tropical and citrus fruit. Vegan

Los Coches Valle Central, Viognier, Chile l 23.5
An intensely floral nose with hints of ripe peach. Full and rounded on the palate ending with a long honey like finish.

Chardonnay, Freedom Cross, Franschhoek Cellars, Western Cape, South Africa | 24.5
Medium bodied with flavours of melon and oranges. Vegan

Grillo, Rupe Secca DOC, Sicily, Italy | 25.5
Dry with citrus & tropical flavours and refreshing acidity. Vegan

Pask, Sauvignon Blanc, Gimblett Gravels, Hawke’s Bay, New Zealand l 32
An outgoing, aromatic and refreshing wine, packed with gooseberry fruit.

Bagordi, Rioja Blanco, Spain l 28
This fresh, vibrant wine has intense aromas of ripe fruit, flowers and exotic fruit.

Icare Chardonnay, Cotes du Thonge, France | 29
Rich and intense style of Chardonnay. Lots of ripe fruit perfectly balanced by creamy oak. Vegan

Albarino ‘Bernon’ Aquitania, Rias Baixas, Spain | 31
Light-bodied and loved for its high acidity, refreshing citrus flavours, dry taste, and subtle saltiness. Vegan

Mâcon-Villages, Château du Charnay AOP, Burgundy, France | 31
Bouquet of citrus, exotic fruit and white flowers, demonstrating the potential of Chardonnay for finesse. Vegan

Gavi del Commune di Gavi DOCG, Manfredi, Italy  l 33
This is a crisp, zesty wine with plenty of peachy fruit flavours, a very appealing and elegant balance and good acidity.

Rustenberg Stellenbosch Sauvignon Blanc, South Africa  l  31
Intrinsic characteristics of tropical fruits, melon and gooseberry, with underlying tones of pineapple and passion fruit.

Chablis Domaine des Manants, Jean Marc Brocard, France | 37
Crisp, firm Chablis with good fruit and plenty of minerality, juicy and elegant. Vegan

Sancerre, Domaine Daulny, Loire Valley, France | 34
The classic sauvignon blanc with grassy and tropical fruit notes, crisp and fresh finish with good minerality. Vegan

Rustenberg Flagship Chardonnay, South Africa  l  37
Apricot, coconut and orange peel aromas followed by flavours of marzipan, sponge cake.

Coffele Soave, Classico, Ca’Visco, DOC, Italy l 42
The wine opens up with a rich array of aromas – apple, pear, passion fruit, pink grapefruit, chamomile and mint.

Tobelos Barrel Fermented Rioja Blanco, Spain| 45
It has a yellow, green colour with an intense nose of clean ripe citrus fruit and toasty oak and smoked notes. Vegetarian

Chateau de Tracy, Pouilly Fumé, Loire, France | 60
Classic Burgundy style. Great depth and minerality with balanced long finish with a buttery mouthful. Vegetarian

Chassagne Montrachet 1er Cru “Morgeot”, Domaine Bachey-Legros, Burgundy | 74
A supple, rich mid palate with freshness and mineral saltiness. The finish is balanced with lemon zest over tones. Vegan

Meursault, Les Grands Charrons, Domaine Bachey- Legros, Burgundy | 115
This wine is golden yellow in colour with green tints.  The nose shows fresh apple and pear with nutty aromas. Vegetarian

Red Wines

Merlot, Pato Torrente, Central Valley, Chile | 22
Medium bodied with cherry, ripe red berries and pepper. Vegan

Cinsaut Cabernet Sauvignon, Freedom Cross, Franschhoek Cellars, South Africa | 22.5
A smooth fruity Cinsaut with blackberry notes from the Cabernet Sauvignon. Vegan

Shiraz, Sunnycliff Estate, Victoria, Australia l 24.5
A soft red with spices and peppery fruits. Vegetarian

Malbec, Gouguenheim, Mendoza, Argentina | 26.5
Blackberries & plums with a light spice, gentle tannins and a deep purple colour. Vegetarian

Château Grand Lys, Bordeaux Supérieur l 26.5
A classic rich and well balanced Bordeaux Superior with aromas of fresh fruit combined with a hint of vanilla.

Pask Instinct Vine Velvet Pinot Noir, Marlborough, New Zealand l 32
A vibrant palate of cherry, plum and red berry fruits combined with subtle oak notes. Vegan

Beaujolais Village AOC Rouge, Cave de Fleurie, France l 28
The wine is supple and well-balanced on entry to the palate, with smooth, melted tannins for an attractive character.

Côtes du Rhone Villages, Plan de Dieu, Frederick Reverdy, France l 33
A medium bodied expression with a nose reminiscent of the surrounding garrigue, with scents of thyme and bay laurel.

Château Robin Aoc Lussac Saint Emilion, France | 34
Rich and elegant, revealing moderate tannins imparting length, balance and a delicious return of fruit on the finish.

Cabernet Sauvignon Reserve, Gouguenheim, Mendoza, Argentina | 36
A soft tannin and long-lasting black cherries, dried figs and anise flavours with spiced notes. Vegetarian

Valpolicella Ripasso Classico Superiore DOC, Giuseppe Lonardi, Veneto, Italy | 36
A dry velvety full-bodied red wine with hints of cherries and red fruits on the nose and palate. Vegetarian

2012 Rioja Reserva, Bagordi – Rioja, Spain | 37
Bold, full bodied Rioja with a nose of punchy red fruit, vanilla, and spice, and a long, complex finish. Organic, Vegan

Rustenberg, John X Merriman, Simonsberg, Stellenbosch, South Africa | 37
A classic blend of Cabernet Sauvignon, Merlot, Malbec and Petit Verdot.  Plum, dark berry and cigar box flavours.

2019 Bourgogne Hautes- Cotes de Beaune, Domaine Labry, Burgundy, France| 49
This wine’s hue is characterised by an meduim intensity.  The bouquet is replete with aromas so unmistakably Pinot noir.

2016  Minervois, La Liviere, Domaine De Tholomies, Languedoc, France | 58
A deep red wine with peppered vanilla, cherries & prune flavours with hints of oak & chocolate. Organic Wine.

Châteauneuf- du- Pape Les Galets de la Berthaude, Rhone, France | 65
A classic Châteauneuf with ripe fruit and nice spicy, brambly notes.

2016 La Reserve D’Angludet Margaux, Bordeaux, France | 68
The second wine of Château Angludet has good weight with plummy red fruit character and some structure.

Lonardi Amarone della Valpolicella Classico DOC, Italy | 85
Deep concentrated aromas of dark chocolate and spice. Full and well balanced with a rich, warm, silky texture.

2016 Château L’Enclos Pomerol, Bordeaux, France | 105
A classic Châteauneuf with ripe fruit and nice spicy, brambly notes.