This menu is not available during the Festive period will begin January 7th 2026

To be available Lunch and Dinner Wednesday & Thursday, Lunchtime only Friday & Saturday

Starters

Cured bream, forced rhubarb, pine emulsion, sea herbs

Slow cooked ham hock, potato crisp, mustard, maple

Confit egg yolk, celeriac, hazelnut, burnt butter hollandaise (V)

Mains

Roasted cauliflower, pickled walnut, granny smith, Gruyère sauce (V)

Cornish hake, sweet potato, miso, leek, smoked haddock cream

Chicken thigh, January King cabbage, chorizo, red wine sauce

Desserts

Twanger cheddar, sourdough cracker, Ven House pear chutney

Blood orange curd, chocolate tuile, chocolate ice cream

Ginger Parkin, marigold, creme fraiche sorbet

2 courses – 28

3 courses – 33

Wine Flight

2 glasses – 15

3 glasses – 20

*Please be aware that fish dishes may contain fish bones*
Please be aware that game dishes may contain lead shot
(v) Please note that these dishes are suitable for vegetarians.
A discretionary service charge of 10% will be added to your final bill.
Please let us know if you have any dietary requirements or intolerance.