Wye Valley asparagus
whipped nettle bed goat’s curd, pickled celery and radish, green oil, Lawlor's bakery crostini.
V/Gluten
‘House Cure Carpaccio’
Jimmy's in-house aged ex-dairy beef Bresaola, Old Winchester cheese, Wiltshire truffle emulsion, Brixton bakery sourdough tuile, chive flowers
Gluten
Baked fillet of chalkstream trout
English sparkling wine sauce split with dill oil, potato mousseline, fresh peas, broad beans and coastal herbs
Blistered Hispi cabbage tart tatin
Sussex charmer cheese and tarragon crema, candied walnuts, rapeseed oil dressing
V/GF/Nuts
‘Peach melba’
Vanilla and raspberry ripple Chantilly, compressed peach, fresh raspberries, brandy snap
Gluten
Witheridge-in-Hay & Highmoor washed rind cheeses from Nettlebed Creamery
Henley fruit toast, ale chutney
Gluten/Nuts