| Starters | |
|---|---|
|
TODAY'S SOUP with brown bread and country butter |
7.00 |
|
SOFT BOILED QUAIL EGG with poached duck egg, romaine lettuce, hollandaise sauce, dark rye croute |
9.50 |
|
CHICKEN LIVER PARFAIT with red onion marmalade, baby watercress, toasted brioche |
11.50 |
|
WHOLE KING PRAWN with tempura prawn tails, boston prawns, bloody mary and baby gem leaves |
13.00 |
|
CANTALOUPE with honey dew, galia melon, cured iberico ham, cucumber sheets, melon sorbet |
11.00 |
|
IRISH 'NDUJA MEATBALLS with capelini, fresh tomato, basil, preserved lemon and parmesan curl |
12.00 |
|
PORK BELLY with lyonnaise onion, puy lentils, orange, watercress salad, scratchings |
12.00 |
|
SEAFOOD PLATTER TO SHARE (Serves 2) of king prawns, prawn salad, smoked salmon, seared tuna, roast scallop, served with toasted garlic bread, chips and salad |
33.00 |
| Mains | |
|---|---|
|
IRISH 'NDUJA MEATBALLS with capelini, fresh tomato, basil, preserved lemon and parmesan curl |
17.00 |
|
CRISP SEABREAM with pea and chervil mousse, crab and cauliflower couscous, bottarga |
24.00 |
|
SPINACH, WILD MUSHROOM AND ROASTED ALMOND PASTIE with salt baked celeriac and vegetable gravy |
19.00 |
|
8oz FILLET STEAK OR 10oz RIBEYE with blackened onion purée, roscoff onion shells, pancetta mash and green peppercorn sauce |
32.00 |
|
GRILLED CHICKEN with crispy spiced skin, salt baked celeriac, wild mushrooms, porcini gravy |
23.00 |
| Grayson's Weekend Roast | |
|---|---|
|
DRY AGE RIB-EYE with yorkshire pudding, horseradish, scallion mash, baby carrots and homemade gravy |
|
|
ROAST FREE RANGE HALF CHICKEN with lemon thyme stuffing, pigs in blankets, homemade gravy |
|
|
MARKET FISH (please ask for today's special) |
|
| Sides | |
|---|---|
| wild leaves, beetroot, heirloom tomatoes, ricotta and smoked almonds | 5.00 |
| savoy cabbage, pancetta and peas | 4.00 |
| roasted heirloom carrots | 4.00 |
| tenderstem broccoli with shallot and tomato vinaigrette | 5.00 |
| whipped potato | 4.00 |
| Dessert | |
|---|---|
|
VANILLA ICE CREAM chocolate soil, chocolate shards, caramel and chocolate sauce, house-made honeycomb |
8.00 |
|
APPLE TARTE TATIN with brown bread ice cream |
8.00 |
|
SUMMER FRUIT SALAD with melon sorbet and iced mint |
8.50 |
| RASPBERRY ETON MESS | 8.50 |