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

50g Exmoor caviar – salted baerii, buckwheat blinis, chives, crème fraiche  155

First Courses

Soup of beetroot and apple with datterini tomatoes and breadstick  18

Burrata with purple figs, escarole, Kent cobnuts and balsamic  28  

Pappardelle with Cornish lobster, chili, garlic and white wine  35.5

Yorkshire grouse, pickled beetroot, sweetcorn, bitter leaves  37

Main Courses

Roasted Cornish wild sea bass, yellow peppers and taggiasche olives;
pale aubergine, curly kale and coco blanc beans  48

Breast of free range corn-fed chicken with sage and sweetcorn;
celeriac, cavolo nero and potato galette  47

Scottish fallow deer loin roasted with lardo, apple and blackberries;
baked beetroot, spinach and herbed spelt  49.5

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

For 2 to share: Grilled Scottish rib eye, rosemary and horseradish cream;
bitter leaves and hand cut chips  125

Sides: Hand cut chips or Steamed spinach  7

Cheeses

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

Desserts

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

Bowl of greengages, raspberries, centennial and strawberry grapes  19.5

Lavender panna cotta, poached blackberries and Viennese biscuit  10

Clarke’s classic chocolate-almond cake with crème fraiche  10

Home made ice creams and sorbets – 2 scoops with lavender shortbread  15

Purple fig or Stracciatella or Garden rhubarb ice creams

Barry’s plum-bay leaf or Damson or Raspberry or Strawberry sorbets

Affogato – scoop of vanilla ice cream with espresso 14

A scoop of vanilla ice cream with limoncello  14