Sunday Lunch Menu

• Starters

• SALAD

  Heritage tomatoes, goat’s curd, lemon verbena      
  Rosé 'Cuvée Marie Christine', Cru Classé Côtes de Provence (France)

• SALMON

  Mosaic of salmon, nori, fennel, apple      
  Château Lestrille, Entre-Deux-Mers (France) 

• HAM HOCK

  Terrine of ham hock & chicken, pistachio, beetroot      
  Côtes du Rhône Villages Plan de Dieu Vielles Vignes, Domaine Saint Damien (France)​

• GYOZA

  Wild mushrooms, toasted sesame, ponzu broth      
  Barrel Fermented Sauvignon Blanc, Cape South Coast, Lismore Estate (South Africa)​

• Main Course

• ROAST BEEF

  • supplement £+5.00

  Aged Red Poll sirloin, roast potatoes, roast carrots, greens, Yorkshire pudding 
  Monemvasios, Monemvasia Winery (V) (Greece)

• GREY MULLET

  Celeriac, courgettes, radish salad      
  Sauvignon Blanc 'Origin', Marlborough, Saint Clair (New Zealand) ​

• LAMB

  Lamb rump, creamy potatoes, Roscoff onion      
  Pinot Noir 'Ad Hoc Cruel Mistress', Great Southern, Larry Cherubino (Australia) ​

• CHICKEN

  Creedy Carver, hen-of-the-woods mushrooms, potato terrine 
  Chablis, Domaine Grand Roche (France) ​

• Desserts

• CHOCOLATE

  Dark chocolate fondant, yoghurt ice cream      
  Blue Aurora Ice wine (blueberries), Luton Farm, Oundle (England)​

• CRÈME BRULLÈ

  Banana sponge, lemon verbena, apple gel      
  Château Suduiraut, Castelnau de Suduiraut, Sauternes (France) ​

• POLENTA

  Lemon polenta cake, honey, olive oil sorbet   
  'Essensia' Orange Muscat, Quady (California) 

• CHEESES

  • Supplement £+ 4.00

  Selection of 3 British cheeses
  10 years Tawny Port, Douro, Barros (Portugal)