Menus

Our menu offers modern dishes, inspired by historic British gastronomy. The A La Carte menu is available throughout lunch and dinner with an additional set lunch menu offered Monday to Friday excluding Public holidays. Open 7 days a week, lunch is available from 12:00 until 14:00 Monday to Friday and 12:00 until 14:30 Saturday and Sunday (including Public Holidays). Dinner is available from 18:00 until 22:15 Monday to Friday and from 18:30 until 22:30 Saturday and Sunday (including Public Holidays).

Starters

Meat Fruit (c.1500)

Mandarin, chicken liver parfait & grilled bread

£22.50

Earl Grey Tea Cured Salmon (c.1730)

Pickled lemon salad, gentleman’s relish & sorrel

£22.00

Lobster Kedgeree (c.1940)

Grilled Cornish lobster, rice & curry

£29.50

Salamagundy (c.1720)

Chicken oysters, salsify, marrowbone, horseradish cream & pickled walnuts

£24.00

Roast Marrowbone Royale (c.1720)

Smoked anchovy, snails, radish, mace & lovage

£22.50

Buttered Crab Loaf (c.1710)

Crab, cucumber, pickled lemon & golden trout roe

£24.50

Main Courses

Powdered Duck Breast (c.1850)

Braised & grilled red cabbage, spiced umbles & pickled cherries

£46.00

Roast Turbot & Green Sauce (c.1440)

Braised chicory, parsley, pepper, onion & eucalyptus

48.00

Lamb and Cucumber (c.1830)

Roast belly of lamb, pickled cucumber heart, onions, broad beans & rock samphire

£48

Roast Cauliflower (c.1660)

Smoked brown butter, red wine, truffle & Macrows

£44.00

Roast Iberico Pork Chop (c.1820)

Smoked hispi cabbage, pickled onion, ice cider & Robert sauce

£47.50

Cod in Cider (c.1940)

Chard & flamed mussels

£42.00

Hereford Ribeye (c.1830)

Mushroom ketchup & triple cooked chips

£48.00

Fillet of Hereford Beef (c.1830)

Mushroom ketchup & triple cooked chips

£52.00

Bone in Rib of Hereford Prime for 2 (c.1830)

Mushroom ketchup, triple cooked chips & side salad

£98.00

(Our cuts of beef are dry aged for a minimum of 21 days and cooked over wood and charcoal embers)

Sides

Buttered Pink fir potatoes

£6.50

Carrots & caraway

£6.50

Mixed leaf salad

£6.50

Buttered fine beans & wholegrain mustard

£6.50

Desserts

Tipsy Cake (c.1810)

Spit roast pineapple

£18.50

Chocolate Drops (c.1790)

Malt cake, lemon thyme, barley cream, chocolate & ale ice cream

£20.00

Raspberry Tart (c.1800)

Almond & olive oil cake, lovage, Jersey cream, raspberry & verbena sorbet

£18.50

Brown Bread Ice Cream (c.1830)

Salted butter caramel, pear & malted yeast syrup

£17.50

Sambocade (c. 1390)

Goats’ milk cheesecake, elderflower & apple, perry poached pear & smoked candied walnuts

£18.00

Eggs in Verjuice (c.1730)

Verbena & coconut pannacotta, coffee parfait, verjuice & citrus

£18.50

British Cheese

Apple & plum chutney, damson, oat cakes & seeded crackers

£20.00

Please inform us of any allergies & ask for further details of dishes that contain allergens.

Our private dining room, inspired by the 16th century Tudor architectural style, seats up to 12 guests. A 3 or 4 course menu is available and include our signature dishes, complemented by three wine pairing options to suit every occasion.

Find out more about our Private Dining Room

Sample 3 Course Menu £95 lunch / £105 dinner (excluding 13.5% service charge)

Earl Grey Tea Cured Salmon (c.1730)

Pickled lemon salad, gentleman’s relish & sorrel

Meat Fruit (c.1500)

Mandarin, chicken liver parfait & grilled bread

c.13^th–15^th century

Cod in Cider (c.1940)

Chard & flamed mussels

Roast Iberico Pork Chop (c.1860)

Smoked hispi cabbage, pickled onion, ice cider & Robert sauce

Fillet of Hereford Beef (c.1830)

Mushroom ketchup & triple cooked chips

Sambocade (c.1390)

Goats' milk cheesecake, elderflower & apple, pickled blackberries & smoked candied walnuts

Tipsy Cake (c.1810)

Spit roast pineapple

British Cheese

Apple & plum chutney, damson, oat cakes & seeded crackers

(£20 supplement)

Sample 4 Course Menu £115 lunch / £125 dinner (excluding 13.5% service charge)

Earl Grey Tea Cured Salmon (c.1730)

Lemon salad, gentleman’s relish & Exmoor caviar

Meat Fruit (c.1500)

Mandarin, chicken liver parfait & grilled bread

Cod in Cider (c.1940)

Chard & flamed mussels

Roast Iberico Pork Chop (c.1860)

Smoke hispi cabbage, pickled onion, ice cider & Robert sauce

Fillet of Hereford Beef (c.1830)

Mushroom ketchup & triple cooked chips

Sambocade (c.1390)

Goat’s milk cheesecake, elderflower & apple & perry poached pear & smoked candied walnuts

Tipsy Cake (c.1810)

Spit roast pineapple

British Cheese

Apple & plum chutney, damson, oat cakes & seeded crackers

(£20 supplement)

For a behind the scenes dining experience, the Chef's Table offers an intimate insight into the energy and activity of the kitchen. Accommodating four to six guests, a bespoke menu, created by Chef Director Ashley Palmer-Watts, will be served direct to your table by the chef. Your own dedicated sommelier will be on hand throughout the meal to advise on wine pairings.

Lunch - Five Courses £145.00 or Eight Courses £175.00

Dinner - Six Courses £165.00 or Nine Courses £225.00

Wine pairing options available

Find out more about the Chef’s Table

Sample Menu

Earl Grey Tea Cured Salmon (c.1730)

Pickled lemon salad, gentleman’s relish & sorrel

Buttered Crab Loaf (c.1710)

Crab, cucumber, pickled lemon & golden trout roe

Meat Fruit (c.1500)

Mandarin, chicken liver parfait & grilled bread

Rice & Flesh (c.1390)

Almond, saffron, veal sweetbreads & smoked eel

Roast Turbot & Green Sauce (c.1440)

Braised chicory, parsley, pepper, onion & eucalyptus

Roast Chicken & Asparagus (c.1660)

Braised morels, peas, lemon & sorrel

Raspberry Tart (c.1800)

Almond & olive oil cake, lovage, Jersey cream, raspberry & verbena sorbet

Tipsy Cake (c.1810)

Spit roast pineapple

Nitro Ice Cream Trolley (c.1900)

Wines by the glass

Stefan Neumann MS and Vincenzo Arnese, offer a wine list of around 850 bins, having developed relationships with Chateau & Estates from around the world.

With a depth of vintages from top producers as well as smaller vineyards with limited allocations.

We also offer an extensive list of wines by the glass, a perfect opportunity to explore pairings with the dishes from the menu. Below is a sample menu therefore wines and prices may vary.

Champagne & Sparkling

Glass (125ml)
- 2009
  Moët & Chandon Grand Vintage Brut, Épernay, France
  
  £18.00
- NV
  Lallier Grande Reserve & Grand Cru, Brut, Aÿ
  
  £20.00
- NV
  Gosset 'Grand Rosé', Brut, Aÿ
  
  £27.00
- MV
  Krug 'Grande Cuvée' Brut, Reims, France (166eme Edition)
  
  £38.00

Sherry

Glass (100ml)
- N V
  Fino 'Una Palma', González Byass
  
  £9.50

White

Glass (125ml)
- 2017
  'Weisser Burgunder 'Buntstück', Dr. Wehrheim, Pfalz, Germany
  
  £7.50
- 2017
  Malvaszija 'Alba', Matošević, Istria, Croatia
  
  £9.50
- 2017
  Grüner Veltliner 'Frauengärten', Pichler Krutzler, Wachau, Austria
  
  £9.50
- 2018
  Malagousia, Ktima Gerovassiliou, Epanomi, Macedonia, Greece
  
  £11.00
- 2015
  'Aidani, Argyros Estate, Santorini, Greece
  
  £12.00
- 2015
  Pinot Grigio, Schiopetto, Friuli, Italy
  
  £13.50
- 2016
  Marsanne, Roussanne & Viognier, The Story, Victoria, Australia
  
  £13.50
- 2014
  Vermentino 'Rock & Rolle', Consolation, Côtes Catalanes, France
  
  £15.50
- 2014
  Chablis 1er Cru 'Côte de Léchet', La Chablisienne, Burgundy, France
- 2012
  Le Soula Blanc, G. Standley et G. Gauby, VdP Cotes Catalanes, France
  
  £17.00
- 2015
  Gewürztraminer 'Les Folastries' Josmeyer, Alsace, France
  
  £17.50
- 2016
  Chardonnay 'Select', Fritz Wieninger, Vienna, Austria
  
  £17.50
- 2007
  Semillon, Boekenhoutskloof, Franschhoek, South Africa
  
  £20.50
- 2014
  'Riesling 'Clos Liebenberg', Domaine Valentin Zusslin, Alsace, France
  
  £22.00
- 2015
  'Chardonnay, Gran Moraine, Yamhill-Carlton, Willamette, Oregon, U.S.A
  
  £24.50
- 2012
  Pouilly Fumé 'Buisson Renard', Louis-Benjamin Dagueneau, Loire, France - Coravin
  
  £30.00
- 2015
  Le Petit Cheval Blanc, Château Cheval Blanc, Bordeaux, France - Coravin
  
  £72.00

Rose

Glass (125ml)
- 2017
  Calafuria Rose, Tomaresca, Salento-Puglia, Italy
  
  £10.50

Red

Glass (125ml)
- 2016
  Quinta do Ataide, Douro, Portugal
  
  £8.50
- 2014
  'Richesse' Le Riche, Stellenbosch, South Africa
  
  £10.50
- 2018
  Grenache, Seppeltfield, Barossa, Australia
  
  £11.00
- 2016
  Le Volte dell'Ornellaia, Tenuta dell'Ornellaia, Tuscany, Italy
  
  £12.00
- 2016
  'Blaufränkisch 'Samt & Seide', Muhr-Van der Niepoort, Carnuntum, Austria
  
  £12.00
- 2017
  Saperavi 'Orgo' by Gogi Dakishvili, Kakheti, Georgia
  
  £12.50
- 2015
  'Bierzo 'Encinas', Antoine Graillot & Raul Perez, Spain
  
  £13.50
- 2014
  'Carignan 'Red Socks', Consolation, Côtes Catalanes, France
  
  £15.50
- 2013
  Öküzgözü 'Imperial', Kayra, Elazig, Anatolia, Turkey
  
  £17.50
- 2014
  Pinot Noir, Essenheimer Teufelspfad, Weingut Braunewell, Rheinhessen, Germany
  
  £18.50
- 2013
  Shiraz 'RSW', Wirra Wirra, McLaren Vale, South Australia
  
  £19.50
- 2016
  Soldaat - Grenache 'OVS' - WO Piekenierskloof, Sadie Family, S. Africa
  
  £20.50
- 2015
  Cabernet Sauvingnon-Carmenere, 'Granito', Bouchon Family, Chile
  
  £22.50
- 2015
  Mourvédre 'L'Idiot du Village', Gramercy Cellars, Columbia Valley, USA
  
  £23.50
- 2015
  Cabernet Sauvignon, Honig, Rutherford, Napa Valley, U.S.A
  
  £25.50
- 2000
  Seña, Eduardo Chadwick & Robert Mondavi, Aconcagua, Chile
  
  £55.00

Sake

Glass (125ml)
- N V
  'Wa' - Harmony, Jummai Ginjo, Hou Rai Sen, Sekiya Brewery, Japan
  
  £15.50

Sweet

Glass (125ml)
- 2018
  Moscato d'Asti 'Biancospino', La Spinetta, Piedmont, Italy
  
  £10.50
- 2004
  Monbazillac, Château Haut Bernasse, Southwest, France
  
  £12.50
- 2018
  Verduzzo Passito 'Pass the Cookies', di Leonardo, Friuli-Venezia-Giulia, Italy
  
  £13.50
- 2015
  Muscat de Rivesaltes, Les Enfants Sauvages, Roussillon, France
  
  £15.50
- 2008
  Sauternes Castelnau de Suduiraut, Preignac, France
  
  £18.50
- NV
  Old Vine Muscat, Classic Classification, Chambers Rosewood, Australia
  
  £19.50
- 2016
  Zweigelt Beerenauslese, Kracher, Burgenland, Austria
  
  £20.00
- 2012
  Riesling Kabinett 'Berncasteler Doctor', Dr. H. Thanisch, Mosel, Germany
  
  £23.50
- 2012
  Tokaji Aszu 5 Puttonyos, Disznoko, Tokaj-Hegyalja, Hungary
  
  £24.50
- 2013
  'Ruster Ausbruch, Feiler Artinger, Burgenland, Austria
  
  £30.00
- 2011
  Jurançon 'Les Jardins de Babylone', Dagueneau, South West, France - Coravin
  
  £59.00
- 2004
  Château d'Yquem 1er Cru Supérieur, Sauternes, France - Coravin
  
  £125.00

Port & Madeira

Glass (100ml)
- NV
  Quinta de Vargellas, Taylor's, Douro, Portugal
  
  £15.00
- NV
  Para 'Rare Tawny', Seppeltsfield, South Australia
  
  £21.00
- 1998
  Malmsey, Colheita, H. M. Borges
  
  £21.00

3 Course Menu £45.00 - Available Monday to Friday excluding Public Holidays.

Potted Pork (c.1720)

Ham hock, lardo, piccalilli & mace

2015 Pinot Grigio, Schiopetto, Friuli, Italy £13.50

Broth of Mushrooms (c.1730)

Mushroom broth, slow cooked hens egg, radish & pickled Shimeji

2017 Trebbiano 'Tïn', Montesecondo, Tuscany, Italy (Low Intervention) £14.50

Salmon Dressed in Champagne (c.1720)

Roasted leek, parsley, sea beet & seaweed Butter (optional Caviar supplement £12.00)

2016 Marsanne, Roussanne & Viognier, The Story, Victoria, Australia £13.50

Lamb & Cucumber (c.1830)

Roast belly of lamb, pickled cucumber heart, onions, broad beans & rock samphire

2016 Le Volte dell'Ornellaia, Tenuta dell'Ornellaia, Tuscany, Italy £12.00

Strawberry Crust (c.1820)

Toasted vanilla cake, compressed strawberries, basil, puffed spelt & goats’ milk ice cream

2015 Riesling Spätlese Brauneberger Juffer Sonnenuhr, Dr.Thanisch, Germany £16.00

Chocolate Tart (c.1820)

Lime jam, frozen yogurt & coconut sorbet

2002 Quinta de Vargellas, Taylor's, Douro, Portugal £15.00

British Cheese

Apple & plum chutney, damson, oat cakes & seeded crackers (£10.00 supplement)

Para 'Rare Tawny', Seppeltsfield, South Australia £21.00

Para 'Rare Tawny', Seppeltsfield, South Australia £21.00

Available for lunch and dinner Monday to Sunday at £95.00 per person.

This menu will available from 24th June to 18th August 2019.

Glass of Laurent-Perrier “Cuvée Rosé”

Meat Fruit (c.1500)

Mandarin, chicken liver parfait & grilled bread

Roast Turbot Green Sauce (c.1440)

Braised chicory, parsley, pepper, onion & eucalyptus

Powdered Duck Breast (c.1850)

Braised & grilled red cabbage, spiced umbles & pickled cherries

Tipsy Cake (c.1810)

Spit roast pineapple

Starters

Main Courses

Sides

Desserts

Sample 3 Course Menu £95 lunch / £105 dinner (excluding 13.5% service charge)

Sample 4 Course Menu £115 lunch / £125 dinner (excluding 13.5% service charge)

Sample Menu

Wines by the glass

Champagne & Sparkling

Sherry

White

Rose

Red

Sake

Sweet

Port & Madeira