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Grüner Veltliner Barbara Öhlzelt, Kamptal, Austria

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Grüner Veltliner Barbara Öhlzelt, Kamptal, Austria

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Chardonnay 875m Finca Carbonera, Rioja, Spain

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Chardonnay 875m Finca Carbonera, Rioja, Spain

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Mariana White Herdade do Rocim, Alentejo, Portugal

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Mariana White Herdade do Rocim, Alentejo, Portugal

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Friulano Specogna, Friuli Venezia Giulia

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Friulano Specogna, Friuli Venezia Giulia

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Soave Classico Monte Fiorentine, Ca'Rugate, Veneto

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Soave Classico Monte Fiorentine, Ca'Rugate, Veneto

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Gavi Di Gavi La Giustiniana, Lugarara, Piemont

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Gavi Di Gavi La Giustiniana, Lugarara, Piemont

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Thought to have been extinct in the mid-20th Century, the Pecorino grape was rediscovered in an overgrown vineyard in the hills of Marche. Since the 1990s, new plantings have grown exponentially, thanks to this grape's luscious orchard and exotic fruit, complex sweet spice and fresh saline minerality.

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Pale straw in colour, this presents a wonderfully aromatic, appetising nose rich in floral aromatics with delicate notes of orchard fruit and crushed stone minerals. Elegant and grape-fresh, the acidity adds poise and focus and really lifts the palate. This is a beautifully-controlled Riesling and a fine ambassador for the grape, the region and the vintage. Pure and classical, with no rough edges- seamless and fine

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100% Gewürztraminer (13.5% alc)

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100% Altesse (12% alc.)

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Sancerre Domaine de la Rossignole, Loire Valley

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Sancerre Domaine de la Rossignole, Loire Valley

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Picpoul de Pinet Gérard Bertrand, Languedoc

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Picpoul de Pinet Gérard Bertrand, Languedoc

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Meursault Monopole Vieux Clos du Château de Cîteaux, P.Bouzereau

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Meursault Monopole Vieux Clos du Château de Cîteaux, P.Bouzereau

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Country: France
Region: Burgundy
Grapes: Chardonnay
Tasting notes: dry, vegan, 13.0% ABV

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Kiwi, Strawberrries, Skyr yougurt and agave
DAIRY, HONEY

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pear, black berries, apple juice and agave syrup
NONE

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Oat milk, banana, chashew nuts and  honey
GLUTEN, NUTS, HONEY

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Black truffle and parmesan fries (GF) 5.50

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Black truffle and parmesan fries (GF) 5.50

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DAIRY

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Purple sprouting broccoli, lemon butter (GF)

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Purple sprouting broccoli, lemon butter (GF)

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DAIRY

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Clarence Court Scotch egg with celeriac and apple: CELERY, EGGS, GLUTEN, SULPHITES

Rare breed ham & black pudding terrine, Rhubarb chutney, toasted sourdough: CELERY, GLUTEN, SULPHITES, (CONTAINS ONION)

Aged Angus steak tartare, Avruga caviar, endive and Yun’s herbs: FISH, GLUTEN, SULPHITES

Forman’s London cured oak smoked salmon, Chopped egg, pickles and brown bread: EGGS, FISH, GLUTEN, SULPHITES

Beer tempura cod cheeks, Tartar garnish: EGGS, FISH, GLUTEN, MUSTARD, SULPHITES

Wild garlic and nettle soup
Garlic sippets: (CONTAINS GARLIC)

Cheltenham beetroot tartlet, Pine nuts, bitter leaves: GLUTEN, SULPHITES

‘‘THIS™ Isn’t chicken’’ vindaloo, Pilaf rice, naan and rhubarb chutney: GLUTEN, MUSTARD, SOYA, SULPHITES (CONTAINS GARLIC, ONION, TOMATOES)

Grilled cauliflower steak, Lemon jam, capers and parsley: SULPHITES

Red wine ox cheeks, Roast garlic, horseradish mash and brioche crumbs: CELERY, DAIRY, EGGS, GLUTEN, SULPHITES (CONTAINS ONION)

Welsh roast lamb rump, Leek and Blue cheese mash: DAIRY

Roast monkfish ‘‘saltimbocca’’, Essex pancetta, cipollini onions and cider: CELERY, DAIRY, FISH, MEAT (CONTAINS ONION)

Black truffle and parmesan fries: DAIRY

Purple sprouting broccoli, lemon butter: DAIRY

Clapshot,bashed turnip and swede: DAIRY

Mac & Cheese: DAIRY, GLUTEN

Rhubarb and Bramley apple crumble with vanilla custard: EGGS, DAIRY, GLUTEN

Baked Calvados custard with burnt apple purée and honey almond crumb: EGGS, DAIRY, GLUTEN, HONEY, NUTS

Strawberry jam roly poly with rose water custard and vanilla ice cream: SOYA, SULPHITES, GLUTEN

Rhubarb jelly with ginger pastry cream, lemon biscuit and vanilla ice cream: EGGS, DAIRY, GLUTEN, MEAT (GELATINE)

White chocolate mousse with blood orange, caramelised bread & butter pudding slice and milk cookie: EGGS, DAIRY, GLUTEN, MEAT (GELATINE), SOYA (LECITHIN)

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Mouse is made of white chocolate, cream, whipped cream, egg yolk, gelatin). Served with blood orange, blood orange gel, caramelized bread & butter pudding slice and milk cookie (butter, sugar, vanilla syrup, egg yolk, flour, milk powder, bicarbonate of soda, baking powder).
EGGS, DAIRY, GLUTEN, MEAT (GELATINE), SOYA (LECITHIN)

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With ginger pastry cream (milk, cream, sugar, egg yolk, corn flour, stem ginger (finely chopped), butter), lemon biscuit (sugar, butter, lemon zest, egg, flour) and vanilla ice cream
EGGS, DAIRY, GLUTEN, MEAT (GELATINE)

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Traditional sponge cake (flour,
baking powder, vegetable suet, caster sugar, soy milk, jam, salt)
with strawberry jam rolled into roulade shape and sliced. Served with rose water custard (soy milk, sugar, vanilla syrup, rose water, corn flour) and vegan vanilla ice cream (soy milk, coconut milk tin, oil, cornflour, trimoline, sugar, xanthan gum, agar agar, vanilla pod).
SOYA, SULPHITES, GLUTEN

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Calvados custard made of sugar,
calvados, egg yolks. Served with burnt apple purée, compressed apples and honey almond crumb (oats, flaked almonds, honey, golden syrup, crumble topping, cinnamon powder).
EGGS, DAIRY, GLUTEN, HONEY, NUTS

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Macaroni with cheese and breadcrumbs on top
DAIRY, EGGS

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Served with Puy lentils and pot roasted bacon.
Chicken/ grilled chicken no bone and braised sticky lentils with slow cooked bacon lardons.

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Served with Essex pancetta, cipollini onions and cider.
CELERY, DAIRY, FISH, MEAT (CONTAINS ONION)

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Dish is served with leek and blue cheese mash.
DAIRY, SULPHITES

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Served with roast garlic, horseradish mash and brioche crumbs
CELERY, DAIRY, EGGS, GLUTEN, SULPHITES (CONTAINS ONION)

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Served with lemon jam, capers and parsley
Cauliflower Romanesco steak./ reworking of last autumns dish now using Romanesco cauliflower which is beautiful to look at and great to eat. Spiralled and unusual!
SULPHITES

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Vegan vindaloo/ a British geezers classic 1990s dish “chicken vindaloo” reworked for the 2020vegan using faux chicken (soy protein).
Rhubarb chutney is used to cut the spice, rice and our naan bread to bring it together.
GLUTEN, MUSTARD, SOYA, SULPHITES (CONTAINS GARLIC, ONION, TOMATOES)

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Beetroot tartlet/ bang in season English root veg, pine-nut puree, and bitter leaves to balance out the sweetness of the beets
GLUTEN, SULPHITES

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Wild garlic and nettle soup, garlic sippets (Ve) (GF)

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Wild garlic and nettle soup, garlic sippets (Ve) (GF)

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(CONTAINS GARLIC)

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Brixham crab cakes, brown crab emulsion and rhubarb

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Brixham crab cakes, brown crab emulsion and rhubarb

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This garnish of chopped egg, pickles and brown bread is the most classic English version of smoked salmon and is around a 100 years old.
EGGS, FISH, GLUTEN, SULPHITES

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Steak tartar/ we are using sustainable avuruga caviar which provides a nice salty kick to the raw fillet, endive is a little bitter and Yuns herbs are collected every-week by our forager Yun Hilder.
FISH, GLUTEN, SULPHITES

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Ham and black pudding are both pork products that are quite rich. Dish is served with rhubarb chutney, toasted sourdough. Rhubarb is in season and is quite tart which combines very well.
CELERY, GLUTEN, SULPHITES, (CONTAINS ONION)

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Pork sausage meat, chorizo wrapped around soft boiled egg, bread crumbed (flour, egg, bread  crumbs) and deep fried. Served with celeriac and apple “remoulade” a seasonal garnish that complements the robust taste of the scotch egg.
CELERY, EGGS, GLUTEN, SULPHITES

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TUESDAY                                              Pot roasted Welsh lamb shoulder 

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TUESDAY                                              Pot roasted Welsh lamb shoulder 

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Pot roasted Welsh lamb shoulder (cooked very slowly so is cooked through) served with gravy, garlic peas with samphire and rosemary roasties on side (GF)

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MONDAY                                          Steak and kidney pudding

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MONDAY                                          Steak and kidney pudding

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Filling - slightly cooked carrots and onion on oil after browned pieces of beef dusted with flour. Rest of the ingredients added (bay leaf, stout beer, gravy) and cooked slowly for 2 hours to make stew. After  sauté the kidneys and add to mix. Suet  pastry (pain flour, baking powder, mustard powder, suet - beef fat and water to bind) is filled with mixture and slowly steamed for 1.5 hours. Served with  mashed potato and gravy.

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One or two boiled eggs served with toasted bloomer bread

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Served with with salted caramel.

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Choice of poached, fried or scrambled egg, haggis, Cumberland sausage, black pudding, bacon, grilled tomatoes, field mushrooms and fried bread

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Bap is a large, round, flattish bread roll, typically with a spongy texture and floury top.

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chia, matcha, almond milk, Bermondsey Street honey and fresh berries

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Autumn berries and Greek yoghurt

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Served with poached eggs and serano chilli.

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200g cheese burger, Mayfield cheese, burger sauce, pickle, lettuce, tomato, chips

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200g cheese burger, Mayfield cheese, burger sauce, pickle, lettuce, tomato, chips

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WEDNESDAY                                     Half roast Goosnargh chicken

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WEDNESDAY                                     Half roast Goosnargh chicken

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Half of the roasted chicken served with sage and onion stuffing, gravy, roast potatoes, bread sauce (milk, flour, onion) and devils on horseback (bacon wrapped around prune).

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Country: France
Region:
Grapes:
Tasting notes:

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Country: GERMANY
Region:
Grape: Riesling
Tasting notes:

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Country: France
Region: Champagne
Grapes: Chardonnay, Pinot Noir
Tasting notes:

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Country: England
Region: West Sussex
Grapes: Chardonnay, Pinot Noir, Pinot Meunière
Tasting notes: Wild hedgerow flowers, sliced Bramley apples and grapefruit aromas which follow through in the mouth. Good weightiness and delicate autolysis giving a lovely bready character

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Country: England
Region: West Sussex
Grapes: Chardonnay, Pinot Noir
Tasting notes:  Turkish delight, toasted coconut, raspberries and rose petals. Charming and elegant Winemaking: 24 months on lees

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Country: France
Region: Loire Valley
Grapes: Chenin Blanc
Tasting notes: Chamomile, fresh pear, passionfruit, citrus, quince, yellow melon and spices (ginger). Lively mouth, but
with a nice chew; the finish is long and saline

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Jersey Rock Oysters with Scrubby Oak apple vinegar and shallots.

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Jersey Rock Oysters with Scrubby Oak apple vinegar and shallots.

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Served each (1), half dozen (6) or dozen (12)

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White Lake, Somerset, England

This semi-hard ewes’ milk cheese from the same maker as the Driftwood is made to the same recipe as their washed rind goats’ cheese Rachel, it is matured for around three months and has a clean nutty flavour. It is named after a cheese maker at the business called Russell, who helped make the first batch. UP · V ·

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White Lake, Somerset, England

A fresh, lactic log rolled in ash with a natural rind made by Peter Humphies. The paste of these cheese gives notes citrus and a silky texture. UP · V ·