For the table: Spiced cashew nuts or Lucques olives  
or Radishes with sea salt  6 or Padron peppers  9

125g Exmoor Caviar – warm buckwheat blinis, crème fraiche, chives  250

First Courses

Soup of parsnip and shallots with chestnuts and breadstick 18

Burrata with blood orange, hazelnuts, pink radicchio and balsamic  28.5

Seared purple artichoke with salted ricotta and pea leaves 35

Cornish crab with lemon mayonnaise and puntarelle  39.5

Hand-rolled tagliolini with Scottish lobster, chili, garlic and agretti  33.5

Irish beef, raw with mustard dressing, watercress and Alba white truffle  31

Main Courses

Roasted Scottish halibut with chives and Prosecco;
romanesco, carrots, agretti and new potatoes  48

Free range chicken breast roasted with sage;
celeriac, parsnips, brussel tops, potato galette  45

Scottish fallow deer loin roasted with pomegranate and lardo;
pumpkin, beetroot, cavolo nero and pearl barley  47

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

Sides: Hand cut chips or Steamed curly kale  7

Cheeses

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

Desserts

Bowl of comice pear, clementine and toffee dates  15

A warm mince pie with rum-raisin ice cream  10

Pistachio and lime curd roulade with Yorkshire rhubarb  10

Warm apple galette, poached prunes and crème fraiche  10

Chocolate and almond mousse tart with yoghurt cream  10

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

Salted caramel or Bitter chocolate or Cranberry ripple ice creams 

Clementine or Yoghurt sorbets

Affogato – A scoop of vanilla ice cream with espresso  14

A scoop of vanilla ice cream with limoncello  14