BUT FIRST
BreadGBP 7.00
Bierbrood, whipped butter
Tempura oyster (1)GBP 5.00
Nori, ponzu
Cashew pate VE/NGBP 7.00
Sriracha, pickles
SMALL PLATES
Grilled Wimbledon Rooftop Farm oyster mushrooms VE/NGBP 15.00
Fermented nut cream, lemon, dill
Baked diver caught scallops (2)GBP 19.00
Sea vegetables, preserved lemon, garlic butter
The Organic Cure coppa hamGBP 16.00
Peaches, Kentish cobnuts, mint vinaigrette
Seasonal soup VGBP 8.00
Bread
Nutbourne Farm heritage tomato tarte tatin VGBP 18.00
Burrata, basil
Beetroot-cured chalk stream trout GBP 15.00
Fennel & citrus salad
LARGE PLATES
Stuffed courgette VE/NGBP 21.00
Chia, sunflower & pumpkin seeds, quinoa, salsa verde, courgette blossom pokora
Wild garlic & nettle gnocchi VGBP 22.00
Parmesan
Brixam fish market catchGBP 23.00
Lemon beurre blanc, samphire
Haye Farm organic steak GBP 32.00
Café de Paris butter
Wildboar ‘bourguignon’GBP 28.00
Pancetta, mujshroom barley risotto
TO GO WITH
Potato or sweet potato friesGBP 7.00
Buttered spring greensGBP 8.00
Seasonal salad GBP 7.00
New potatoeGBP 7.00
Garlic butter, herbs
SWEET
Manjari dark chocolate mousseGBP 14.00
Olive oil ice cream & Blackthorn flaked sea salt
Whole orange & almond cakeGBP 10.00
Lemon coconut sherbet, raspberry
Cashew parfait N/VEGBP 9.00
Passionfruit
Baked cheesecakeGBP 8.00
Poached Kent strawberries, elderflower cream
British cheeseGBP 14.00
No-waste pickles, relish & crackers