Sunday Lunch Menu

• Starters

• CAULIFLOWER

  Aged Parmesan, gougers, truffle oil, velouté
  Soave 'up' Umberto Portinari, Veneto, Italy 

• TERRINE

  Ham hock, venison, pigeon, cassava 
  Time Waits For No One, 'White Skulls', Jumilla, Finca Bacara 

• LAMB

  Whisky braised lamb neck, piccolo, courgettes
  Pinot Noir 'Origin', Marlborough, Saint Clair (New Zealand) 

• TART

  Pied de Mouton, shiitake & king oyster, Madeira 
  Torrontés 'Alto Molino', Cafayate, Piattelli Vineyards (Argentina) 

• Main Course

• TRADITIONAL ROAST BEEF

  • supplement £+5.00

  Aged Red Poll sirloin, roast potatoes, roast carrots, greens, Yorkshire pudding (+5 supplement) 
  Château Lestrille Capmartin, Bordeaux Supérieur (France) 

• DUCK

  Creamy potato, charred onions, prosciutto
  Time Waits For No One, 'White Skulls', Jumilla, Finca Bacara (Spain)

• PORK

  Pork rack, carrots, cabbage, hen-of-the-wood, mustard sauce 
  Brouilly, Olivier Ravier (France) 

• SEABREAM

  Steamed risoni, chorizo, King Oyster mushroom Un-Oaked
  Chardonnay, Stonemason, Currency Creek (Australia) 

• Desserts

• PUDDING

  Sticky toffee, toffee sauce, vanilla ice cream 
  Late Harvest Sauvignon Blanc, Valle de Curicó, Viña Echeverría (Chile) 

• APPLE

  Crumble tart, cinnamon, tonka bean custard 
  'Essensia' Orange Muscat, California, Quady (USA) 

• CARROT

  Cake, white chocolate mousse, spiced orange 
  Château Suduiraut, Castelnau de Suduiraut, Sauternes (France) 

• CHOCOLATE

  Guayaquil chocolate fondant, hazelnuts honeycomb, stout ice cream 
  10 Year Old Tawny Port, Douro Barros (Portugal) 

• CHEESES

  • Supplement £+ 4.00

  Selection of 3 British cheeses
  Colheita Port, Douro, Barros (Portugal)