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£35.00 per person

Available up to 10 persons

Menu starts on Tuesday 3rd December 2019

Menu is subject to change.



HAZEL BUCK AND BUCHA PUDDING PLUMPLING sage chive and parsley buckwheat and hazelnut faggot pudding braised in an umami boozy brew topped with Jerusalem artichoke mace cream, ruby kombucha cranberry kraut and sticky salt raisin onions. V, NG

CHILLY BRISTOLS fat green olives rolled in rosemary Grana Padano focaccia crumbs deep fried served with Bristol cream and Fino granita V, NGC

OYSTER AND HEN hot tempura hen of the woods mushroom, served with soft warm lush cauliflower brandade, savoury smoked oyster caps and kombu koji eryngii mushroom oyster scallops, finished with floret confetti, dill oil and ume plum sea purslane V, NG



MINCE PIE hot delicious cheese Grana Padano enriched pastry filled with mushroom mince ragout with a chestnut bay custard centre topped with truffle and chestnut shavings and winter savoury. Served with snips and tattie stoemp and Brussel butter, sprout top and kholrabi confit finished with Port punch and plum gravy. V, NGC 

BAOS OF CAULI steamed rice BAO buns stuffed with Szechuan marinated halloumi ginger bok choi and caulichar served with kimchi Chinese cabbage, Lapsang Souchong pickled watermelon and cucumber, miso chilli sauce and spring onion garnish VO

 TURN UP THE BEET crispy fried potato, onion and garlic rosti topped with Kirsch baked crimson beetroot, walnut tarator and sheep’s curd served with brassica leaves, horseradish snow, and carraway rapeseed dill oil V, NGC


SPINACH crispy fried potato, onion and garlic rosti, topped with sautéed buttered spinach, finished with cream, garlic, parsley and nutmeg, topped with a soft poached egg and toasted mustard rarebit topping VO, NG



SNOWBALL zesty lemon and lime curd encased in a cacao and coconut crispy flake coat, served with, Madagascan mascarpone vanilla cream demerara pineapple finished with pink pepper mace meringues.

FIGGY PUDDING hot steamy traditional Christmas pudding served with rum butterbakedquince, almond ripple ice cream and hot smugglers clove custard. V,NG

FRANZIPAN SIZZLE DATES two medjool dates crammed with almond marzipan and sizzled withlemon, cinnamon orange zest and fennel seed syrup served with pomegranate bead, orange and grapefruit fillet salad and a mint tisane granita. V,NG


A discretionary 10% service will be added to parties of 6 or more.