December | Winter
For the Table: Italian green olives or Spiced cashew nuts or
Padron peppers or Heritage radishes, butter and sea salt  ~ 4.5
For 2 to share: 30g/50g Exmoor caviar, blinis, crème fraiche, chives ~ 67/110
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First Courses
Soup of sweetcorn, celery and datterini with chives and onion seed breadstick  9
Buffalo mozzarella with purple figs and toasted cobnuts,
escarole, castelfranco and balsamic dressing 14
New season cep with garlic, rosemary, olive oil and purslane leaves  21
Warm purple artichokes with bottarga, lemon and shaved fennel 18.5
Grilled Sicilian octopus, corno peppers, green beans, citrus dressing and capers  17.5
Hand rolled tagliolini with Cornish crab, chili and garden rocket 25.5
Home made foie gras, onion marmalade and radishes, celery and baguette 19
Set Lunch Menu
Westcombe Dairy ricotta, heritage tomatoes and Taggiasche olives,
escarole, landcress and balsamic dressing
Cornish skate wing pan roasted with white wine, capers and parsley; romanesco, carrots, ratte potatoes and samphire
Crushed meringue, damson sauce, cream and caramelised hazelnuts
29 ~ 2 courses     35 ~ 3 courses
Main Courses
Seared Scottish scallops with girolle mushrooms and lardo di colonnata, sweetcorn, leaf spinach and chive dressing  35.5
Roasted Cornish turbot fillet roasted with black olive and lemon tapenade, pale aubergine, courgette, spinach and coco blanc beans 32.5
Corn fed chicken breast with relish of corno peppers, parsley and lemon;
baked carrots, curly kale and crisp potato galette 26
Lancashire duck breast roasted with orange, thyme and greengages; beetroot, rainbow chard and organic spelt 31.5
Char grilled Correze veal chop with rosemary, padron peppers
and pea leaves; roasted potatoes and fennel 38
Cheeses and Desserts
Gubbeen, cow from County Cork and St Tola, goat from County Clare
with Cox apple, celery and oatmeal biscuits 13.5
Glass of home made Vin d’Orange ~ with dark chocolate truffle,
home made pistachio amaretti and brown sugar palmier  16
Bowl of white peach, Muscat grapes and purple fig 14
Our home made ice creams and sorbets – 2 scoops with biscuit:
Sage or Dark chocolate or Stracciatella ice creams
Damson or Peach or Summer berry sorbets
Affogato – 2 scoops of vanilla ice cream with espresso
Warm apple and Marjorie Seedling plum polenta crumble, cinnamon cream
Crushed meringue with damson sauce, cream and caramelised hazelnuts
Summer berry trifle with nectarine sauce, crème Anglaise and pistachio nuts
Dark chocolate souffle cake with raspberries and crème fraiche
8.5 each
Our lunch and dinner menus change daily.
Alongside our à la carte menu we offer a set lunch at £29 for two courses, £35 for three courses, and a set three-course dinner for £39.
We now offer a delicious 2 course set lunch on Sundays for £33.
For sample menus and our wine list, please see below.