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Modern dishes that capture the flavours of the season through an Italian lens

PRE - SPRING MENU

60pp - 5 courses

ANTIPASTI

Bruschetta of Isle of Wight tomato, herb oil, burrata espuma

PRIMI

Line caught sea bream, mussel and tarragon veloute, asparagus, sea herbs, crispy potato (v)

Or

Salt baked celeriac, goats curd, roast onion consommé, onion compote (v)

SECONDI

Ragu of grass fed beef in Chianti, casarecce pasta, stracitella, basil

OR

Ragu of wild mushroom and thyme cream, casarecce pasta, walnut pangrattato (v)

DOLCI

Wild flower honey semifreddo, red wine pear & grape, grappa, pistachio crumb (v)

FORMAGGI

Taleggio PDO, grapes, truffle honey, crostini (v)

Prebook only, menu subject to change to reflect seasonality of produce.

Please inform us of your menu choices when making your reservation, so we can prepare everything for your arrival, we do not accept requests on the day. It should also be noted for any severe allergies that our kitchen space is small and open, therefore we do not cater for allergies. Gluten & dairy is present throughout our menu. For this reason unfortunately we cannot accommodate dairy or gluten intolerances and are unable to omit these elements from our dishes.

We take pride in the food that we cook and serving you a dish without these elements is not a true representation of our cooking.

SPRING MENU

Launching the 10th of April

ANTIPASTI

Brown buttered Jersey royal potatoes

onion and pecorino cream, crispy greens, wild garlic oil

PRIMI

King scallops, scallop glaze

chicken sauce, gooseberry, pork crackling, hazelnut

or

Roast tomato and fennel tart

fine herb salad, confit garlic crème fraîche

(for the vegetarians)

SECONDI

Tordelli of sweet Italian, sausage and ricotta

cacio pepe sauce, caper and raisin puree, semi dried tomato

or

Tordelli of sage & ricotta

butternut squash sauce, amaretti, v. parmesan

caper and raisin puree

(for the vegetarians)

DOLCI

Chocolate mousse cake, crème fraîche

FORMAGGI

Triple cream brie, crackers, fruit preserve, crackers

Prebook only

Please inform us of your menu choices when making your reservation, so we can prepare everything for your arrival, we do not accept requests on the day. It should also be noted for any severe allergies that our kitchen space is small and open, therefore we do not cater for allergies. Gluten & dairy is present throughout our menu. For this reason unfortunately we cannot accommodate dairy or gluten intolerances and are unable to omit these elements from our dishes.

We take pride in the food that we cook and serving you a dish without these elements is not a true representation of our cooking.

SUNDAY LUNCH

£43pp - 2pm & 4.30pm

5th April - Fully booked

3rd May - some spaces left

STARTER

Salmon rillette, cox apple salad, radish, watercress oil

sourdough wafer

Or

Heritage beetroot, goats cheese mousse, blackberry

candied walnut, winter leaves, dill (v)

MAINS

Hereford sirloin roast beef, horseradish cream

carrot puree, bone marrow and beef gravy

Yorkshire pudding

Or

Celeriac pithvier, vegetarian gravy

carrot puree (v)

Sharing sides

Roast potatoes, garlic, parsley

Leek and parmesan cauliflower cheese

DESSERT

Vanilla panna cotta, almond, raspberry

Prebook only

Please inform us of your menu choices when making your reservation, so we can prepare everything for your arrival, we do not accept requests on the day. It should also be noted for any severe allergies that our kitchen space is small and open, therefore we do not cater for allergies. Gluten & dairy is present throughout our menu. For this reason unfortunately we cannot accommodate dairy or gluten intolerances and are unable to omit these elements from our dishes.

We take pride in the food that we cook and serving you a dish without these elements is not a true representation of our cooking.