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Amuse bouche
Pressed ham hock with piccalilli
To Begin
Caramelised cauliflower soup, toasted almonds and curry oil {pwg,v}Crayfish saladette with crisp leaves, Marie rose sauce, lemon and brown breadCharred white and green asparagus, crumbled goats cheese, pomegranate seeds, and white grape dressing {pwg}Antipasti meats with roasted peaches and a honey glaze {pwg}
In the Middle
Roast sirloin of Saltmarsh farm beef coated with mustard and cracked black pepper, yorkshire pudding and duck fat roasted potatoesRoast loin of Gloucestershire pork, sage and apple stuffing, crackling and duck fat roast potatoes.Pan fried salmon fillet with watercress and herb crust, crushed buttered new potatoes and a saffron beurre’ blanc.Seasonal vegetable moussaka with crisp mixed leaf salad and garlic sourdough {v,pwg}
To Finish
Espresso panna cotta, chocolate soil and vanilla bean ice creamSticky toffee and date pudding with thick custardAssorted West country cheeses, grapes and biscuitsChocolate orange tart with marmalade ice cream
Tea, coffee and petit fours
Please ask for allergen information or inform us of your intolerances, allergies and/or dietary requirements every time you visit as ingredients may have changed since your last purchase. Please make a member of staff aware of any food intolerances, allergies or dietary requirements you have, when placing your order. More information on ingredients is available on request. Our restaurant kitchen handles all ingredients, therefore some products may not be suitable for those with severe allergies. Our suppliers and chefs take great care to remove any bones from our boneless items however there could still be a small chance of finding one.
Read Our FAQS for further details on closures in accordance with Government restrictions and our Coronavirus adjustments.