25 Nov This Week’s Menu
Fat – Fire – Flavour
What’s New in the Kitchen
Reasons to come see us 😉
Last week was our busiest yet, which meant we sold out of some of the good stuff early — but it’s all back.
Beef fat and butter poached lobster with smoked, salt aged beef fat Bloody Mary sauce returns to the specials, alongside, sticky sweetbreads, confit aged beef rib with black garlic sauce, and our creamy smoked mussel chowder with yuzu.
Our custard tart is still your firm favourite, so we’re baking more, but the new comer, smoked banoffee pie with bergamot, is giving it a run for its money. They all went down an absolute treat, so it’d feel rude to take them off if you’re planning a visit this week. We’re buying extra of everything, but when they’re gone, they’re gone!
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NEW YEARS EVE 2025
Our New Year’s Eve tasting menu leans into festive flavours, using some brilliant local ingredients to make a line up that feels special but is still full of comfort. We start with snacks and warm confit onion bread and pork–sage butter, then move into duck hash and whipped chestnuts, followed by hot smoked chalk stream trout with creamy champagne–bonito sauce and Exmoor caviar.
The main event is roasted venison with wild mushrooms, truffle and port, served with roasted artichokes, white miso and hazelnuts and confit garlic potatoes with Ibérico ham.
For pudding, Christmas spiced treacle tart with clementine cream followed by mince pie and cheese.
A proper winter feast for the last night of the year. Priced £155 pp (with optional wine pairing £80pp).
the menu dropping this week
SMALL PLATES.
Sticky Sweetbreads 18 // Venison tartare 16// Duck hash 15 // Roasted squash 14 // Bone Marrow 18 //White crab Kyiv 18 // Brown crab kaffir soufflé 16 //Scallops, yuzu 23 //  Lobster tail 30 // (on Sunday) Yorkshire Pudding 15
LARGE PLATES.
Côte de boeuf (750g) 75 // Porterhouse pork chop (600g) 37 // Wild halibut 37 // Mussel Chowder 30 // Confit duck leg 29 // Roasted artichokes, hazelnuts 24Â
DESSERTS
Milk BOMB 10 // Custard tart 9.5 // Smoked banofee, bergamot pie  10 // Miso, ginger treacle tart 9.50
THE TASTING MENU
Our new tasting menu features around twelve plates, served in connected sequences. Each sequence explores a single ingredient through multiple preparations — a deeper, longer, more focused expression of flavour.
Bread
Scallop
Mussel
Crab
Venison
Milk
95 per person
Add the wine pairing for 55 per person
NB: We’re not able to adapt dishes for allergies or preferences. Standard menu only available.