12th April 2026

SUNDAY SET LUNCH MENU

2 courses – 40 / 3 courses – 50

STARTERS

Nutbourne tomatoes, marigold, goats cheese mousse, buckwheat (V)

Duck liver parfait, grape, hazelnut, sourdough crumpet

Tuna tartare, apple dashi, radish, nori emulsion

Chicken leg terrine, asparagus, wild garlic cruffin

MAINS

Cod loin, smoked haddock mousse, pine, turnip, bisque

Carrot tart tatin, sheep yoghurt, carrot top pesto (V)

Cready carver duck breast, slow cooked leg, beetroot, spiced sauce (Supplement – 8)

SUNDAY ROASTS

Roast rump of beef, horseradish

Roast rump of lamb, mint sauce

Nut roast, balsamic gravy (V)

All served with Yorkshire pudding, roast potatoes, roasted carrot, hispi cabbage and cauliflower cheese

SIDES – 6

Kale, miso butter

Tenderstem broccoli, chilli butter

English asparagus, wild garlic butter

DESSERTS

White chocolate and rose parfait, forced Yorkshire rhubarb

Carrot cake, cream cheese, carrot sorbet

Pecan pie, crystalised pecan, toasted milk ice cream

Gariguette Strawberry curd, strawberry consomme, sorrel sorbet

Selection of 3 British cheeses, grapes, homemade chutney and biscuits (Supplement – 10)

* Please be aware that fish dishes may contain 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 12.5% will be added to your final bill.

Please let us know if you have any dietary requirements or intolerance.