For the table: Spiced cashew nuts or Lucques olives  
or Cherry Bell radishes and sea salt  6 or Padron peppers  9

50/125g Exmoor Caviar – buckwheat blinis, crème fraiche, chives  155/250

First Courses 

Soup of beetroot and Sheila’s apple with chestnuts and seeded breadstick 18.5

Burrata salad with purple fig, fresh walnuts, escarole and balsamic  29

Cornish wild sea bass served raw with lime, bottarga, fennel, rye toast  33

*Yorkshire grouse, greengages, carrots, pickled beetroot  35  *may contain shot

Sally’s Lunch Menu – 45

Sheep ricotta salad, comice pear, castelfranco and balsamic

Roasted corn fed chicken leg with tarragon;
carrots, brussel tops and potato galette 

Lavender panna cotta, raspberry sauce, croquante d’amande

Main Courses

Roasted Icelandic halibut with lemon, shallots and capers;
romanesco, curly kale and new potatoes  45

Scottish fallow deer loin roasted with quince and lardo;
beetroot, rainbow chard and herbed lentils  47

Grilled Correze veal chop, Sheila’s rosemary and padron peppers;
bitter leaves and roasted potatoes  58

Sides: Hand cut chips or Steamed leaf spinach  7

Cheeses

Selection of British and Irish cheeses
served with oatmeal biscuits, chutney and celery  18.5

Desserts

Glass of our own Vin d’orange with 2 Sicilian lemon calissons  19

Bowl of purple plum, centennial and nebbiolo grapes and purple fig  19.5

Sable Breton with baked quince, blackberries and zabaglione cream  10

Dark chocolate-almond cake, damson sauce and crème fraiche  10

Home made ice creams and sorbets – 2 scoops with croquante d’amande  15

Quince or Chocolate or Bitter almond or Salted caramel ice creams

Raspberry, Greengage or Damson sorbets

Affogato – scoop of vanilla ice cream with espresso  14

A scoop of vanilla ice cream with limoncello  14