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

50g/125 Exmoor caviar – salted baerii, buckwheat blinis, chives, crème fraiche  155/250

First Courses

Soup of beetroot and apple, fresh chestnuts and seeded breadstick  19.5

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

Hand rolled pappardelle with porcini mushrooms and salted ricotta  35

Cornish crab, lemon mayonnaise, Vesuvio tomato and rye toast  40

*Yorkshire grouse, greengages, carrots, pickled beetroot  33  *may contain shot

Main Courses

Roasted Cornish wild sea bass with taggiasche olives and capers;
fennel, purple sprouting broccoli, coco blanc beans  45

Breast of corn fed chicken with fresh walnuts and tarragon;
celeriac, brussel tops, potato galette  43

Scottish fallow deer loin roasted with quince and lardo;
pumpkin, rainbow chard and herbed spelt  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, celery, Sheila’s apple    22

Desserts

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

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

Vin d’orange zabaglione cake with baked quince and raspberries  10

Apple galette with yoghurt cream and toffee sauce  10

Chocolate, cranberry and pistachio nut mousse tart, creme 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

Greengage or Damson sorbets

Affogato – scoop of vanilla ice cream with espresso 14

A scoop of vanilla ice cream with limoncello  14