Sunday menu

starters

Chestnut mushroom pâté, English plum chutney, pickles, toasted house focaccia (vg) 18

Prawn coated, Kellogg and prawn cracker, tarragon tartar (df) 19

Smoked bacon, onion relish, caraway vol au vent, mustard yoghurt 21.5

Pan roasted wood pigeon, beetroot purée, pickled blueberries, kohlrabi salad (gf, df) 25.5

Slow cooked elderflower marinated salmon, pickled fennel, buttermilk purée, elder oil (gf) 18

main courses

Roasted cod with a chorizo crumb, dauphinoise potato, tenderstem broccoli, pepper chorizo reduction 33

Beetroot Wellington, mushroom duxelle, Palace Culture bleu vegan cheese with vintage port wine gravy, mash and seasonal greens (vg) 28

Goats cheese pithivier, roasted pepper romesco sauce (v) 27.5

Rib eye of beef, pressed dauphinoise, fricassee of mushroom, Madeira jus (gf) 34.5

Braised lamb shoulder, green courgette purée, ratatouille, potato thyme pressing, jus (gf) 35

desserts

Spiced apple & almond crumble; custard (vg) 13

Elderflower pannacotta, meringue shards, gooseberry chutney 15

Strawberry and kiwi pavlova, vanilla cream (gf) 16

Espresso crème caramel, pistachio biscotti crumble (vg) 14.5

Molten lava cake, vanilla mascarpone 15

df
Dairy Free
gf
Gluten Free
v
Vegetarian
vg
Vegan