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

50g Exmoor caviar – salted baerii, buckwheat blinis, chives and crème fraiche  155

First Courses 

Gazpacho – chilled vine tomato soup, basil and seeded breadstick  15

Burrata with first of the season purple fig, pistachio nuts and balsamic  29

Salad of seared purple artichoke, asparagus and bitter leaves  28.5

Cornish sea bass, raw with lime, bottarga and carosello  cucumber  31.5

Sally’s Lunch Menu – 45

Sheep ricotta with grilled pale aubergine and young spinach

Cornish mackerel roasted with capers, mint and red peppers;
steamed curly kale and herbed fregola

Vanilla meringue, pistachio ice cream and strawberries

Main Courses

Roasted fillet of Scottish halibut with black olives and datterini tomato,
seared courgette, pale aubergine and borlotti beans  42

Corn-fed chicken breast roasted with summer truffle;
 peas, spring greens and potato galette  39.5

Grilled Correze veal chop, 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  18.5

Desserts

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

Bowl of English strawberries, raspberries and French purple figs  23

‘Floating Island’ with baked apricots and caramelised hazelnuts 10

Dark chocolate roulade, poached cherries and blackberries  10

Home made ice creams and sorbets – 2 scoops with fruit and nut flapjack  14

Gingernut-chocolate chip or Bitter chocolate or Almond ice creams

Apricot, Raspberry or White peach sorbets

Affogato – scoop of vanilla ice cream with espresso  12

A scoop of vanilla ice cream with limoncello  14