7th December 2025

2 courses – 40 / 3 courses – 50

SUNDAY SET LUNCH MENU

STARTERS

Duck liver parfait, radicchio, quince, duck fat brioche

Cornish mussels, celeriac, granny smith, mussel sauce

Cured chalk stream trout, cauliflower, grapefruit, dill emulsion (Supplement – 6)

Barbers cheddar custard, sourdough crumpet, caramelised apple, pickled shallot

MAINS

King oyster mushroom, kale, blackberry, mushroom broth (V)

Roasted pheasant breast, spiced red cabbage, horseradish, red wine sauce

Cornish halibut, roasted sprouts, parsnip, shellfish sauce (Supplement – 10)

SUNDAY ROASTS

Nut roast, balsamic gravy (V)

Roast rump of beef, horseradish

Cider brined pork loin, caramelised apple sauce

All served with Yorkshire pudding, roast potatoes, roasted carrot, kale and cheesy leeks

SIDES – 6

Seasonal vegetables

Sprouts, nduja butter

Slow cooked red cabbage

DESSERTS

Toffee tart, milk ice cream, brown sugar tuile

Ginger parkin, marigold, creme fraiche sorbet

Blood orange curd, chocolate ice cream, chocolate tuile

Sheep’s yoghurt pannacotta, blackberry granita, milk crisp

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 10% will be added to your final bill.

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