Restaurant
Menus
Chef Patron Chris Galvin and his team have created innovative menus based around seasonal cuisine. All of which make this a sought-after dining experience and the place to go to impress, celebrate a special occasion or just have a great time with friends and family.
A LA CARTE
Starters
Portland crab, heirloom tomatoes, almonds, chervil £26
Marbled duck liver, peach, hazelnut, ginger £23
Salad of heritage beetroots, watermelon, tomato seeds, goat’s curd £18
Cured Faroe Islands salmon, Oscietra caviar, endive, sea buckthorn £22
Fettuccine, trompettes, truffle, lardo di Colonnata £24
Main Courses
Egg yolk ravioli, Ticklemore, hen of the woods, summer vegetable fricassée £28
Turbot, mussels, kohlrabi, seaweed £45
Cornish cod, cauliflower, curry, pine nuts, sultanas £34
Landes chicken, cep, barbeque leek, Wiltshire truffle £38
Fillet of grass-fed dry-aged beef, heritage carrots, girolles, smoked bone marrow £46
Anjou pigeon farci à gratin, celeriac, damson, black olive £44
Sides
Seasonal leaves & salad cream £5.50
I.O.W. tomato, olives & chilli £5.50
Desserts
Apple tarte tatin, Calvados, Tahitian vanilla ice cream £16
White forest, ivoire, tarragon, sour cherry £16
Peach & yogurt tart, coriander, granola £14
Guanaja chocolate crémeux, mango, ginger, bitter chocolate sorbet £15
Selection of seasonal cheeses by Maître affineur ‘Buchanans’;
3 cheeses £14
5 cheeses £18
7 cheeses £22
Head Chef Marc Hardiman | This is a sample menu only.
Available for Dinner Tuesday to Saturday 5.30pm until 10.00pm.
For those with special dietary requirements or allergies who may wish to know about the ingredients used, please ask for a member of staff . Our cheeses are made with unpasteurized milk. Price includes VAT, a discretionary service charge of 12.5% will be added to your bill. Price includes VAT; a discretionary service charge of 12.5% will be added to your bill.
TASTING MENU
Courses
Marbled duck liver, peach, hazelnut, ginger
Monbazillac, L’abbaye, Dom. de l’Ancienne Cure, South West, France, 2011
Salad of heritage beetroots, watermelon, tomato seeds, goat’s curd
Cornish cod, mussels, kohlrabi, seaweed
White Rioja, Capellania, Marqués De Murrieta, Spain, 2015
Fillet of grass-fed dry-aged beef, heritage carrots, girolles, smoked bone marrow
Biferno Riserva, Camillo De Lellis, Molise, Italy, 2015
White forest, ivoire, tarragon, sour cherry
Moscato D’Asti, Pio Cesare, Piedmont, Italy, 2018
£90 for Five Courses
Add wine pairings for £50
Add fine wine pairing £130
Optional course £10 per person
Selection of seasonal cheeses by Maître affineur ‘Buchanans’
Head Chef Marc Hardiman | This is a sample menu only.
Available for Dinner Tuesday to Saturday 5.30pm until 7.15pm
For those with special dietary requirements or allergies who may wish to know about the ingredients used, please ask for a member of staff . Our cheeses are made with unpasteurized milk. Price includes VAT, a discretionary service charge of 12.5% will be added to your bill. Price includes VAT; a discretionary service charge of 12.5% will be added to your bill.
SATURDAY BRUNCH
Breads & Pastries
Campaillou bread & butter
Croissant & fruit preserves
Mains
Brioche French toast, cured rib eye bacon, Cacklebean eggs, maple syrup
Pomme rosti, red pepper piperade, feta, Cacklebean eggs
Tagliatelle, wild mushrooms, 24-month aged Pecorino
Buttermilk chicken, kohlrabi slaw, tarragon aïoli
Steak frites, watercress, café de Paris
Châteaubriand, fries, roquette, Béarnaise (to share)
Toasts
Portland crab, avocado, pink grapefruit
Heirloom tomato, fig, ricotta
Bresaola, gorgonzola, scorched peppers
Light & Healthy
Burrata, heirloom tomatoes, avocado, basil
Severn & wye smoked salmon, sauce gribiche
Salt cod taco, pebre salsa
Manchego, Iberico chorizo, chilli jam
Salad of heritage beetroots, watermelon, goat’s curd
Sides
Seasonal leaves & salad cream
I.O.W. tomatoes, olives & chilli
Royale (smoked salmon, Hollandaise)
Florentine (spinach, Hollandaise)
Benedict (Bayonne ham, Hollandaise)
Omelette Arnold Bennet
Desserts
Crème caramel, fresh peaches
Valrhona chocolate brownie, chocolate sauce
Rum baba, crème Chantilly, pandan ice cream
Hazelnut praline choux bun, whipped chocolate ganache
Ice cream sundae (Vanilla & seasonal berries or Chocolate, almonds & banana)
Head Chef Marc Hardiman | This is a sample menu only.
Available for Brunch on Saturday 11.45am until 2:30pm.
For those with special dietary requirements or allergies who may wish to know about the ingredients used, please ask for a member of staff . Our cheeses are made with unpasteurized milk. Price includes VAT, a discretionary service charge of 12.5% will be added to your bill. Price includes VAT; a discretionary service charge of 12.5% will be added to your bill.
SUNDAY LUNCH
Starters
Butternut squash velouté, wild mushrooms, truffle
Portland crab, Heirloom tomatoes, fresh almonds
Marbled duck liver, peach, hazelnut, ginger
Salad of heritage beetroots, watermelon, tomato seeds, goat’s curd
Cured Faroe Islands salmon, Oscietra caviar, endive, sea buckthorn
Main Courses
Fettuccine, Ticklemore, hen of the woods, summer vegetable fricassée
Lemon sole, mussels, kohlrabi, seaweed
Cornish cod, cauliflower, curry, pine nuts, sultanas
Landes chicken, peas à la Française, Wiltshire truffle
Roast native black Angus beef, Yorkshire pudding, seasonal vegetables, red wine sauce
Sides £5.5
Seasonal leaves & salad cream
I.O.W. tomatoes, olives & chilli
Desserts
Apple tarte tatin, Calvados, Tahitian vanilla ice cream
White chocolate & orange délice, rhubarb sorbet
Valhrona chocolate brownie, cremeaux, yoghurt ice cream
Raspberry soufflé, salted almond ice cream
Selection of 3 seasonal cheeses by Maître affineur ‘Buchanans’
Head Chef Marc Hardiman | This is a sample menu only.
Available for Lunch on Sunday 11.45am until 3pm.
For those with special dietary requirements or allergies who may wish to know about the ingredients used, please ask for a member of staff . Our cheeses are made with unpasteurized milk. Price includes VAT, a discretionary service charge of 12.5% will be added to your bill. Price includes VAT; a discretionary service charge of 12.5% will be added to your bill.
TASTE OF AUTUMN
Taste of Autumn
Jerusalem artichoke veloute, mushroom & truffle toast
Pressed terrine of Cotswold white chicken, whipped livers, pistachio, pickled carrot
Cornish mackerel, kohlrabi, dill, horseradish buttermilk
Merryfield farm duck, turnip, glazed chestnut, blackberry
Silver bream, crab brandade, fennel, crab bisque
Pear, hazelnut & gianduja soufflé, pear & Eau de vie sorbet
Head Chef Marc Hardiman | This is a sample menu only.
Available Tuesday – Thursday 5.30 – 8pm | Friday – Saturday 5.30 – 10pm
The offer needs to be pre-booked in advance. For those with special dietary requirements or allergies who may wish to know about the ingredients used, please ask for a member of staff . Our cheeses are made with unpasteurized milk. Price includes VAT, a discretionary service charge of 12.5% will be added to your bill. Price includes VAT; a discretionary service charge of 12.5% will be added to your bill.