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

First Courses 

Soup of beetroot and Sheila’s apple, datterini tomatoes, chives and breadstick  18

Burrata with French purple fig, escarole, Kent cobnuts and balsamic  28

Cornish sea bass, raw with lime, bottarga, pea leaves and rye toast  34.5

Yorkshire grouse with blackberries, sweetcorn, pickled beetroot  38 

Sally’s Lunch Menu – 45

Buffalo mozzarella salad with heritage tomato,
garden rocket and Clarke’s Olio

French free range chicken leg roasted with tarragon;
sweetcorn, cavolo nero and potato galette

Pistachio-lime curd tartlet, damson sauce and cream

Main Courses

Scottish cod fillet roasted with datterini and taggiasche 0lives;
pale aubergine, curly kale, coco blanc beans  42.5

Scottish fallow deer loin roasted with lardo, apple and blackberries;
steamed spinach and herbed spelt  48

Correze veal chop grilled with Sheila’s rosemary and padron peppers;
bitter leaves and roasted potatoes  58

Sides: Hand cut chips or Steamed spinach  7

Cheeses

Selection of British and Irish cheeses
served with oatmeal biscuits, chutney and celery  18.5

Desserts

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

Bowl of garden plums, blackberries, centennial and strawberry grapes  19.5

Egg and nutmeg tart with poached blackberries and raspberries  10

Clarke’s classic chocolate and almond cake with crème fraiche  10

Home made ice creams and sorbets – 2 scoops with lavender shortbread  15

Purple fig or Bitter chocolate or Garden rhubarb ice creams

Barry’s plum-bay leaf or Damson or Raspberry or Strawberry sorbets

Affogato – scoop of vanilla ice cream with espresso  14

A scoop of vanilla ice cream with limoncello  14