January Set menu
3-Course £20.25
Served 12-3pm & 5pm - 9pm Monday - Thursday & Till 7pm Friday
Starters
Coronation Chicken Terrine
Spiced Raisin Chutney, Sourdough
Cod Cheeks
Celeriac Puree, Wild Mushroom, Pedro Jimenez
Endive Tart Tatin
Whipped Goats Cheese (v)
Mains
Slow Cooked Pork Belly
Braised Cabbage, Sauce Charcuterie
Pan Fried East Coast Mackerel
Roast Beet & Fennel Salad
Spinach & Chickpea Pakora
Spiced Tomato Salsa, Sour Cream (v)
Desserts
Apple Custard Tart
Creme Fraiche (v)
Cheesecake Vacherin
Macerated Berries (v)
Peanut Butter Bon Bons
Valrhona Chocolate (v)(n)
The Menu
Served from 12:00pm Monday - Saturday
Snacks
Nocellara Olives (ve) | 4.5
Native Oyster, Citrus Gel | 4
Baltzersen’s Sourdough | 5
EVO Oil & Aged Balsamic (ve)
Mucky Fat Bread | 6
Chicken Seasoning
Crispy Truffle Gnocchi (v) | 7
Homemade Smoked Hummus | 7.5
Preserved Lemon, Pitta (ve)
Smaller Plates
TAC Korean Fried Chicken | 9.5
Asian Slaw, Sesame
Halloumi, Hot Honey | 8
Basil (v)
Roast Chicken & Mushroom Pie Croquettes | 10
Creamed Leek Puree
Monkfish Scampi | 11
Salt & Vinegar Mayo, Scraps
Roasted Harissa Carrots | 7.5
Chickpeas, Labneh (ve)
Salt & Pepper Riblets | 9
Soy Glaze
Tandoori King Prawns | 11
Lime Pickle Gel
Bigger Plates
5oz | 10oz Dry Aged Bavette 11 | 20
Peppercorn Sauce
Pork Holstein, Caper Butter | 15
Fried Hens Egg
Three’s A Crowd Fish & Chips | 19.5
Minted Peas, Tartare Sauce, Charred Lemon
Pan Fried Sea Bream | 19
Mussel Stew, Mojo Sauce
King Oyster Mushroom | 11
Roasted Jerusalem Artichoke, Miso, Lemon Parsley Dressing (ve)
Candied Beet Tart Fine | 12
Lovage Dressing (v)
7oz Short Rib Burger | 14
Raclette, B&B Pickles, Brioche Bun
Cornish Halibut | 22
Caper Brown Butter, Crispy Samphire
Pigs Cheek Pie | 20
Black Pudding & Bramley Apple, Sauce Charcuterie
Sides
Chickpeas, Salsa Verde (v) | 6
Butter Roasted Jerusalem Artichoke (v) | 6
Celeriac & Radish Remoulade, Toasted Hazelnuts (v)(n) | 5
Caesar Salad, Parmesan, Croutons (v) | 6.5
Triple Cooked Chips (ve) | 5
Espelette, Parmesan & Truffle Fries (v) | 6.75
Desserts
Sticky Toffee Pudding | 8
Muscovado Sauce, Bourbon Vanilla Ice Cream (v)
The 'Rolo' | 8.5
Valharona Chocolate, Salted Caramel (v)
Chocolate Profiterole | 9
Latte Cream (v)
Maple Brulee Pear | 7.5
Coconut Yoghurt (ve)
Cheddar 'Toastie’ | 10
Red Onion Chutney (v)
Vegan Menu
Starters
Baltzersen’s Sourdough, EVO Oil & Aged Balsamic (ve) | 5
Nocellara Olives (ve) | 4.5
Roasted Harissa Carrots | 7.5
Chickpeas, Labneh (ve)
Homemade Smoked Hummus | 7.5
Preserved Lemon, Pitta (ve)
Mains
King Oyster Mushroom | 11
Roasted Jerusalem Artichoke, Miso, Lemon Parsley Dressing (ve)
Desserts
Selection of Vegan Ice Creams | 6
Sunday Sample Menu
Starters
Native Oyster | 4
Citrus Gel
Roast Chicken & Mushroom Pie Croquettes | 10
Creamed Leek Puree
Tandoori King Prawns | 11
Lime Pickle Gel
Salt & Pepper Riblets | 9
Soy Glaze
Roasts
Roasted Chicken Breast | 22
Braised Yorkshire Moors Lamb Shoulder l 25
Roast Beef Rump Cap I 24
Roasted Porchetta, Home Made Black Pudding I 20
Golden Syrup & Balsamic Heritage Carrot, Red Wine Gravy
All served with:
Yorkshire Pudding, Garlic & Rosemary Dripping Roast Potatoes, Stewed Peas & Smoked Pancetta, Roast
Golden Syrup & Balsamic Heritage Carrot, Red Wine Gravy
Honey Glazed Heritage Carrot, Vegetarian Gravy
Mushroom & Pearl Barley Terrine (v) | 18
Served With a Yorkshire Pudding, Garlic & Rosemary Roast Potatoes, Stewed Spring Peas,
Honey Glazed Heritage Carrot, Vegetarian Gravy
Mains
Threes A Crowd Fish & Chips | 18
Minted Peas, Tartare Sauce, Charred Lemon
Pigs Cheek Pie | 20
Black Pudding & Bramley Apple, Sauce Charcuterie
Sides
Chickpeas, Salsa Verde (v) | 6
Butter Roasted Jerusalem Artichoke (v) | 6
Caesar Salad, Parmesan, Croutons (v) | 6,5
Triple Cooked Chips (ve) | 5
Espelette, Parmesan & Truffle Fries (v) | 6.75
Cauliflower Cheese (v) | 5
Desserts
Sticky Toffee Pudding | 8
Muscovado Sauce, Bourbon Vanilla Ice Cream (v)
Chocolate Profiterole | 9
Latte Cream (v)
The Rolo | 8.5
Valharona Chocolate, Salted Caramel (v)
Please note this is a sample menu only, our Sunday Menu changes on a weekly basis.
We also serve a children’s menu daily. Please ask one of our team for more information.