For the table: Petit Lucques olives or Spiced cashew nuts or Radishes and sea salt
or Potato and rice crisps  5     or  Padron peppers  10

50/125g Exmoor Caviar, warm buckwheat blinis, crème fraiche, chives  165/265

First Courses

Soup of sweetcorn and shallots with chives and seeded breadstick  18

Burrata with purple fig, pistachio nuts, pomegranate, castelfranco  26

Seared Petit Violet artichokes with Parmesan and Clarke’s Olio  31

Seared Scottish beef, wild rocket, lemon and Westcombe Cheddar  29

Main Courses

Wild Cornish sea bass fillet with datterino and red peppers;
baked fennel, pale aubergine, coco blanc beans  43

Corn-fed chicken breast filled and roasted with Sheila’s sage;
girolles, curly kale and potato dauphinoise  45 

Grilled Correze veal chop, padron peppers, roasted potatoes  60

Sides: Hand cut chips or Steamed spinach  10

Cheeses

Selection of British and Irish cheeses
served with oatmeal biscuits, quince paste, apple 22

Desserts

Bowl of Chasselas grapes, Piedmont purple plums, raspberries  15

Glass of vin d’orange with 2 home made calissons  19

Vin d’orange zabaglione cake, blackberries and damson sauce  12

Clarke’s classic chocolate-almond cake with crème fraiche  12

Home made ice creams and sorbets – 2 scoops with Viennese biscuit  16

Stracciatella or Toasted almond ice creams

Raspberry or Victoria plum or Mango-passion fruit sorbets

Affogato – A scoop of vanilla ice cream with espresso  14

A scoop of vanilla ice cream with Frangelico  14