For the table: Petit Lucques olives or Spiced cashew nuts or Cherrybell radishes and sea salt or Padron peppers   7

For 2 to share: 50g Baerii caviar made with Cornish sea salt, warm blinis, crème fraiche  185

First Courses

Chilled pea, celery and shallot soup with chives and seeded breadstick  18

Provola di bufala, flat white peach, pistachio nuts, landcress and balsamic  23

Fettuccine pasta, Ligurian basil pesto, pinenuts, potato and green beans  30

White asparagus salad, Parmesan, summer truffle and fava beans  28

Cornish crab, lemon mayonnaise, Cantaloupe melon and carta di musica  37.5

Vitello tonnato – rare roasted veal, anchovy dressing and capers 29

Main Courses

Roasted Cornish brill fillet with datterini, red peppers and marjoram;
seared pale aubergine, courgette and herbed fregola  43.5

Rhug Estate chicken roasted whole, with truffle and summer savory;
English peas, spring greens and potato galette  36

Loin of Welsh lamb roasted with thyme and tropea onion,
 seared carrots, curly kale and borlotti beans  45

Grilled Correze veal chop, Sheila’s rosemary and padron peppers,
bitter leaves and roasted potatoes  49

Sides:   Hand-cut chips or Spring greens  7  or   Zucchini fritti  9

Cheeses

Lincolnshire Poacher, cow, Ticklemore, goat from Devon and
Berkswell, sheep from West Midlands, oatmeal biscuits, celery and chutney  20

Desserts

Glass of vin d’orange with 2 almond-candied peel calissons  13.5

Bowl of English cherries over ice  15

Peche Melba – poached white peach, vanilla ice cream, raspberry sauce

Dark chocolate roulade with pistachio nuts and cream

10 each

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

Strawberry or Dark chocolate ice creams

Raspberry or Apricot sorbets

12 each

Affogato – 2 scoops vanilla ice cream with espresso 13