Midweek Evening


Sample Menu For Spring 2017


Smoked beef rump, kimchi, pickled vegetable salad £8

Ham hock, pea puree, Parma ham £7

Oxford Blue cheese cream, pear, fennel, pickled blueberries, beetroot (v) £6

Pan-fried sea bass, cauliflower, steamed cockles and bacon £7

Necci Farm pigeon, artichoke, Wigmore sheeps’ cheese and wild mushrooms £7.50

Smoked haddock, fennel, lemon curd, black pudding, fried duck egg £7.50


Beer-battered cod, hand-cut chunky chips, peas, leeks and sea herbs £14

Breast of guinea fowl, champ mash, heritage carrots, carrot puree £15.50

Basil potato gnocchi, Jerusalem artichoke, salsify, purple sprouting broccoli, smoked goats cheese (v) £14

purple sprouting broccoli, smoked goats cheese (v)

Flat iron steak, mushrooms, braised celery and onion, straw fries, paprika mayo


Slow-cooked pork belly, haricot beans, bacon, black pudding and parsnip £15

Confit duck leg, puy lentils, chorizo, diced winter vegetables, roast beetroot £16

SIDES – £3.95

Buttered curly kale/ French beans and Pecorino / Sweet potato fries, harissa mayo / Thyme & garlic sautéed new potatoes


Chocolate, toffee, peanut, sultana pot, coffee & pistachio ice cream (n) £6.50

Apple crumble, peanut butter ice cream, tea soaked sultanas, crème anglaise (n) £6

Selection of four British cheeses, chutney, bread and crackers £8.50

Rhubarb panna cotta, rhubarb ice cream £7

Pistachio rice pudding, granola, poached pear (n) £6.50

Almond bakewell tart, vanilla ice cream (n) £7

VAT charged at 20%, Dishes may contain nuts. Groups of 8 or more will have a 10% optional service charge added to the final bill.