For the table: Spiced cashew nuts or Petit Lucques olives  6 or Padron peppers  9

50g/125g Exmoor Caviar – buckwheat blinis, crème fraiche, chives  155/239

First Courses

Soup of Jerusalem artichoke and shallots with chestnuts and breadstick 19

Burrata, cara-cara orange, pistachio, pomegranate, castelfranco, balsamic  29

Hand rolled pappardelle with porcini, salted ricotta and Clarke’s Olio  37.5

Cornish crab salad, lemon mayonnaise, tardivo, puntarelle, rye toast  41

Irish beef, served raw with mustard dressing, garden rocket, Parmesan  31

Main Courses

Roasted wild Cornish sea bass with taggiasche olives and parsley;
curly kale, fennel and borlotti beans  46

Free range chicken breast roasted with sage and chestnuts;
brussel tops and potato-parsnip dauphinoise  47

 Exmoor fallow deer loin roasted with quince and lardo;
 cavolo nero, baked pumpkin and pearl barley  49

Grilled Correze veal chop, rosemary and padron peppers;
bitter leaves and roasted potatoes  59.5

Sides: Hand cut chips or Steamed leaf spinach  7

Cheeses

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

Desserts

Bowl of cara-cara orange, muscat grapes and bob-bon dates  15

Mont Blanc- soft meringue, chestnut cream and chocolate sauce  10

Rich lemon tart with candied peel and crème fraiche  10

Dark chocolate roulade with poached prunes and cream  10

Glass of Muscat de Rivesaltes, 2 Sicilian lemon calissons  15

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

Cranberry ripple or Chocolate or Jack Daniel ice cream 

Cara-cara orange or Comice pear sorbets

Affogato – scoop of vanilla ice cream with espresso 14

A scoop of vanilla ice cream with limoncello  14