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

50g Exmoor caviar Рsalted baerii, buckwheat blinis, chives and cr̬me fraiche Р158

First Courses 

Soup of fennel and celery with chives, peas and seeded breadstick  18

Burrata salad with blood orange, pistachio nuts and pink radicchio  28

Italian white asparagus, warm with Parmesan and balsamic  29

Hand-rolled pappardelle with peas, salted ricotta and garlic leaves  27

Seared purple artichokes, bottarga, pea leaves and Clarke’s Olio  28

Sally’s Lunch Menu – 45

Westcombe Dairy ricotta salad with peas,
escarole leaves and balsamic           

Slow-cooked Devon duck leg with thyme;
steamed cavolo nero and herbed lentils

Vanilla panna cotta, poached loquats and shortbread 

Main Courses

Roasted fillet of Scottish cod with chili and lemon aioli;
carrots, steamed curly kale and new potatoes  39

Rhug Estate chicken breast filled with Barry’s wild garlic leaves;
celeriac, spring greens and potato galette  46

Devon deer loin roasted with sage and baked pear;
Jerusalem artichoke, spring greens and herbed spelt  46.5

Grilled Correze veal chop with 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, chutney and celery  22

Desserts

Glass of Muscat de Rivesaltes with 2 Sicilian lemon calissons  18.5

Bowl of first of the season Gariguette strawberries,
crème fraiche and brown sugar  19

Crushed meringue, lime curd, cream and Yorkshire rhubarb  10

Dark chocolate mousse tart, caramelised almonds, vanilla cream  10

Home made ice creams and sorbets – 2 scoops with pistachio wafer   14

Caramelised almond or Salted caramel or Stracciatella ice creams

Spring rhubarb or Mango-passion fruit sorbets

Affogato – scoop of vanilla ice cream with espresso  12