For the table: Spiced cashew nuts or Lucques olives
or Radishes and sea salt or Padron peppers  6

50g Exmoor caviar – salted baerii, buckwheat blinis, chives and crème fraiche  158

First Courses

Soup of spinach and peas with chives and seeded breadstick  18

Burrata with romana courgette, garden rocket and citrus dressing  27

Italian white asparagus, warm with Parmesan and balsamic  33

Seared purple artichokes with bottarga, fennel and pea leaves  31  

Cornish crab with lemon mayonnaise, tardivo and puntarelle  39.5

Main Courses

Roasted Scottish halibut fillet with sauce of dill and Prosecco;
romanesco, agretti and Jersey Royals  47.5

Rhug Estate chicken breast filled and roasted with Barry’s wild garlic;
celeriac, spring greens and potato galette  46

Devon deer loin roasted with thyme and blood orange;
cavolo nero, Jerusalem artichoke and herbed lentils  43

Grilled Correze veal chop with rosemary, padron peppers,
bitter leaves and roasted potatoes  58.5

Sides: Hand cut chips or Steamed leaf spinach  7

Cheeses

Selection of British and Irish cheeses
served with oatmeal biscuits, chutney and celery  22

Desserts

Glass of Muscat de Rivesaltes with 2 Sicilian lemon calissons  18.5

Bowl of Gariguette strawberries, crème fraiche and brown sugar  19

Vanilla panna cotta, poached loquats and pistachio wafer  10

Dark chocolate mousse tart, caramelised almonds, vanilla cream  10

Home made ice creams and sorbets – 2 scoops with shortbread 14

Caramelised almond or Stracciatella or Salted caramel ice creams

Spring rhubarb or Mango-passion fruit sorbets

Affogato – scoop of vanilla ice cream with espresso 12