19th April 2026

SUNDAY SET LUNCH MENU

2 courses – 40 / 3 courses – 50

STARTERS

Barber cheddar custard, caramelised apple, walnut, cheese crisp (V)

Slow cooked pork belly, rhubarb, variegated kale, bacon foam

Nori cured pollock, apple dashi, meat radish, green grape

Chicken leg terrine, wild garlic cruffin, asparagus

MAINS

Chalk stream trout, fennel, shellfish bisque

Potato and nori terrine, sea lettuce, fennel, wild garlic (V)

Cready carver duck breast, slow cooked leg, beetroot, spiced sauce

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, pickled blackberries

Tenderstem broccoli, chilli butter

Roast potatoes

DESSERTS

Carrot cake, cream cheese, honey ice cream

Pecan pie, crystalised pecan, brandy ice cream

Dark chocolate parfait, pistachio ice cream, chocolate crisp

New Forest 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.