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

Rice & Flesh (c.1390)

Almond, saffron, veal sweetbreads & smoked eel

£24.50

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

Roast Chicken & Asparagus (c.1660)

Braised morels, peas, lemon & sorrel

£48.00

Roast Seabass & Green Sauce (c.1440)

Braised chicory, parsley, pepper, onion & eucalyptus

48.00

Spiced Squab Pigeon (c.1780)

Onions, artichokes, ale & malt

£46.00

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

Buttered Savoy cabbage

£6.50

Mixed leaf salad

£6.50

Triple cooked chips

£7.50

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

Spring Tart (c.1720)

Gariguette strawberries, rose, lovage and basil yogurt & goats' milk ice cream

£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)

Lemon salad, gentleman’s relish & Exmoor caviar

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)

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)

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)

Lemon salad, gentleman’s relish & Exmoor caviar

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 Halibut & Green Sauce (c.1440)

Braised chicory, parsley, pepper, onion & eucalyptus

Chicken Cooked with Lettuces (c.1670)

Grilled onion emulsion, spiced celeriac & oyster leaves

Spring Tart (c.1720)

Gariguette strawberries, rose, lovage and basil yogurt & goat’s milk ice cream

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
  Sauvignon Blanc, Klein Konstantia, Constantia, South Africa
  
  £9.50
- 2017
  Malvaszija 'Alba', Matošević, Istria, Croatia
  
  £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
  'Blaufränkisch 'Samt & Seide', Muhr-Van der Niepoort, Carnuntum, Austria
  
  £12.00
- 2016
  Le Volte dell'Ornellaia, Tenuta dell'Ornellaia, Tuscany, Italy
  
  £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
- 2015
  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
- 2015
  Riesling Spätlese Brauneberger Juffer Sonnenuhr, Dr. Thanisch, Germany
  
  £16.00
- 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
  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
  Tawny Reserve Port '325th Anniversary', Taylor's, Douro, Portugal
  
  £13.50
- 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

Roast Pollack Frumenty (c.1390)

Spelt, mussel broth, grilled broccoli & purslane

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

Chicken Cooked with Lettuces (c.1670)

Smoked pork belly, pickled onion & celeriac

2014 Chablis 1er Cru 'Côte de Léchet', La Chablisienne,Burgundy, France £15.50

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 Monday to Friday at £95.00 per person with a wine pairing option at £65.00 per person. This menu will not be available from 24th June to 18th August 2019.

Rice & Flesh (c.1390)

Almond, saffron, veal sweetbreads & smoked eel

2015 Aidani, Argyros Estate, Santorini, Greece

Meat Fruit (c.1500)

Mandarin, chicken liver parfait & grilled bread

2008 Sauternes Castelnau de Suduiraut, Preignac, Bordeaux, France

Roast Cod & Green Sauce (c.1440)

Braised chicory, parsley, pepper, onion & eucalyptus

2012 Le Soula Blanc, G. Standley et G. Gauby, VdP Cotes Catalanes, France

Spiced Squab Pigeon (c.1780)

Onions, artichokes, ale & malt

2018 Grenache, Seppeltsfield, Barossa, Australia

Chocolate Drops (c.1790)

Malt cake, white chocolate, barley cream, chocolate & ale ice cream

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

Tipsy Cake (c.1810)

Spit roast pineapple

2018 Verduzzo Passito 'Pass the Cookies', di Leonardo, Friuli, Italy

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