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

Plum Meat Fruit (c.1500)

Spiced red wine, chicken liver parfait & grilled bread

£22.50

c.13^th–15^th century

Earl Grey Tea Cured Salmon (c.1730)

Lemon salad, gentleman’s relish & Exmoor caviar

£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

The Cook’s and Confectioner’s Dictionary by John Nott

Sherried Scallop (c.1970)

Scallop tartare, smoked cauliflower, cauliflower cream, grilled shiitake & Sherry

£26.00

Main Courses

Roast Venison (c.1850)

Braised & grilled red cabbage & pickled cherries

£48.00

Roast Halibut & Green Sauce (c.1440)

Braised chicory, parsley, pepper, onion & eucalyptus

£48.00

Spiced Squab Pigeon (c.1780)

Onions, artichokes, ale & malt

£46.00

Roast Iberico Pork Chop (c.1820)

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

£47.50

Roast Cauliflower (c.1730)

Smoked brown butter, red wine, truffle & Macrows

£39.00

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

Mashed potatoes

£6.50

Carrots & caraway

£6.50

Mixed leaf salad

£6.50

Triple cooked chips

£7.50

Desserts

Tipsy Cake (c.1810)

Spit roast pineapple

£18.00

Chocolate Drops (c.1730)

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

£20.00

Smoked Walnut Mousse (c.1600)

Gingerbread ice cream, salted caramel & mulled wine poached pear

£17.50

Sambocade (c.1390)

Goat’s milk cheesecake, elderflower & apple pickled blackberries

£17.00

Brown Bread Ice Cream (c.1830)

Salted butter caramel, pear & malted yeast syrup

£17.50

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 £85 lunch / £95 dinner (excluding 13.5% service charge)

Earl Grey Tea Cured Salmon (c.1730)

Lemon salad, gentleman’s relish & Exmoor caviar

Plum Meat Fruit (c.1500)

Spiced red wine, 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 & pickled blackberries

Tipsy Cake (c.1810)

Spit roast pineapple

British Cheese

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

(£20 supplement)

Sample 4 Course Menu £100 lunch / £110 dinner (excluding 13.5% service charge)

Earl Grey Tea Cured Salmon (c.1730)

Lemon salad, gentleman’s relish & Exmoor caviar

Plum Meat Fruit (c.1500)

Spiced red wine, 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, pickled blackberries & 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

Plum Meat Fruit (c.1500)

Spiced red wine, 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 Venison (c.1850)

Braised & grilled red cabbage and pickled cherries

Chocolate Drops (c.1730)

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

Tipsy Cake (c.1810)

Spit roast pineapple

Nitro Ice Cream Trolley (c.1900)

Wines by the glass

Head Sommelier Stefan Neumann MS, offers a a wine list of around 850 bins, having developed relationships with Chateaux & estates around the world. A depth of vintages from top producers as well as smaller vineyards of limited allocations.

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

Champagne

Glass (125ml)
- 2008
  Moët & Chandon Grand Vintage Brut, Épernay
  
  £18.00
- NV
  Delamotte Blanc de Blancs Brut, Le Mesnil-sur-Oger
  
  £25.00
- 2010
  Louis Roederer Brut Rose, Reims
  
  £26.00
- MV
  Krug 'Grande Cuvée' Brut, Reims, France (166eme Edition)
  
  £38.00

Sherry & Madeira

Glass (100ml)
- N V
  Fino 'En Rama', Tio Pepe by González Byass
  
  £7.50
- 1977
  Madeira, Terrantez, Blandy's, Portugal
  
  £68.00

White

Glass (125ml)
- 2016
  Torrontes, Quara Estate, Valle de Cafayate, Salta, Argentina
  
  £7.50
- 2015
  'Sino da Romaneira Branco, Douro, Portugal
  
  £9.50
- 2016
  Riesling, Pewsey Vale, Eden Valley, Australia
  
  £10.50
- 2016
  Bacchus, London Cru, England
  
  £11.00
- 2016
  Vouvray, Domaine Gautier, Loire Valley, France
  
  £11.00
- 2016
  'Silvaner 'Der Franke', Iphöfer Julius Echter Berg, Weigand, Franken, Germany
  
  £13.50
- 2016
  'Trebbiano 'Tïn', Montesecondo, Tuscany, Italy (Low Intervention)
  
  £14.50
- 2015
  Mâcon-Villages 'Les Sardines', Domaine Robert-Denogent
  
  £15.50
- 2010
  'Marsanne '1927 Vines', Tahbilk, Nagambie Lakes, Victoria, Australia
  
  £15.50
- 2015
  Romorantin, Michel et Arnaud Quenioux, Vin de France, France
  
  £15.50
- 2015
  Petit Arvine, Thierry Constantin, Sion, Valais, Switzerland
  
  £17.00
- 2007
  Semillon, Boekenhoutskloof, Franschhoek, South Africa
  
  £20.50
- 2015
  Chardonnay 'Red Shoulder Ranch', Shafer, Carneros, Napa Valley, U.S.A
  
  £24.50
- 2015
  Le Petit Cheval Blanc, Château Cheval Blanc, Bordeaux, France - Coravin
  
  £72.00
- 2012
  Pouilly Fumé 'Buisson Renard', Louis-Benjamin Dagueneau, Loire, France - Coravin
  
  £30.00

Rose

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

Red

Glass (125ml)
- 2011
  Esprit de Pavie by Gérard Perse, Bordeaux, France
  
  £7.50
- 2013
  Rioja 'Reserva', Marques de Murrieta, Spain
  
  £9.50
- 2015
  'Malbec 'Appellation Vista Flores', Bodega Catena Zapata, Mendoza, Argentin
  
  £11.50
- 2014
  Shiraz by The Story, Grampians, Victoria, Australia
  
  £12.50
- 2014
  Perricone, Vigna del Core, Feudo Montoni, Sicily, Italy
  
  £12.50
- 2008
  Xinomavro, Foundi, Naoussa, Greece
  
  £15.50
- 2015
  'Öküzgözü 'Pendore' by Kavaklidere, Aegean, Turkey
  
  £15.50
- 2015
  Sankt Laurent 'Frauenfeld' J. Reinisch, Thermenregion, Austria
  
  £17.00
- 2013
  Cabernet Franc, Clau de Nell, Anne Claude Leflaive, Anjou, Loire, France (Low Intervention)
  
  £17.00
- 2014
  Colección Privada, Vino de Pago, Dehesa del Carrizal, Castilla, Spain
  
  £17.00
- 2012
  Cabernet Sauvignon '19th Meeting', The Lane, Adelaide Hills, South Australia
  
  £18.50
- 2014
  Syrah 'Tara', Ventisquero, Atacama, Chile
  
  £20.50
- 2015
  Chassagne-Montrachet 'Vieilles Vignes', Guy Amiot, Burgundy, France
  
  £22.00
- 2011
  Echo de Lynch Bages (2nd Wine of Château Lynch-Bages), Pauillac, France - Coravin
  
  £28.50
- 2013
  Cabernet Sauvignon '1882' Inglenook, Rutherford, Napa, U.S.A - Coravin
  
  £28.50

Sake

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

Sweet

Glass (125ml)
- 2016
  Moscato d'Asti Bricco Quaglia, La Spinetta, Piedmont, Italy
  
  £10.50
- 2004
  Monbazillac, Chateau Haut Bernasse, Southwest, France
  
  £12.50
- 2017
  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
- 2008
  Tokaji Aszu 5 Puttonyos, Disznoko, Tokaj-Hegyalja, Hungary
  
  £24.50
- 1999
  Château d'Yquem 1er Cru Supérieur, Sauternes, France - served with Coravin
  
  £125.00

Port

Glass (100ml)
- 2009
  Late Bottled Vintage 'Unfiltered', Noval, Douro, Portugal
  
  £11.50
- 2002
  Quinta da Roêda, Croft, Douro, Portugal
  
  £12.50
- NV
  Crusted Port (bottled in 2012), Dirk Niepoort, Douro, Portugal
  
  £15.50

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

Hay Smoked Salmon (c.1730)

Smoked beetroot, pickled lemon salad, parsley & sorrel

2016 Bacchus, London Cru, England £11.00

Broth of Mushrooms (c.1730)

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

Sherry Fino 'En Rama', Tio Pepe by González Byass, Andalusia, Spain £7.50

Roast Pollack & Admiral Sauce (c.1830)

Roast parsnip, buttermilk, sea beet, shrimps, anchovy & brown butter

2017 Calafuria Rose, Tormaresca, Salento-Puglia, Italy £10.50

Roast Quail (c.1590)

Confit Delica pumpkin, chard & pumpkin salad

2008 Xinomavro, Foundi, Naoussa, Greece £15.50

2014 Perricone, Vigna del Core, Feudo Montoni, Sicily, Italy £12.50

Christmas Custard Tart (c.1800)

Mincemeat jam, Brandy & nutmeg

2015 Muscat de Rivesaltes, Les Enfants Sauvages, Roussillon, France £15.50

Bohemian Cake (c.1890)

Chocolate & yuzu mousse, mandarin & thyme sorbet

2009 Late Bottled Vintage 'Unfiltered', Noval, Douro, Portugal £11.50

British Cheese

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

NV Crusted Port (bottled in 2012), Dirk Niepoort, Douro, Portugal £15.50

£265.00

A three course menu is available at £125.00

for children under the age of 13 years.

Canapés

Celery, lovage & sea rosemary

Crispy salt cod, gribiche

Chicken skin, smoked emulsion, Exmoor caviar & oyster

Crab on toast

Plum Meat Fruit (c.1500)

Spiced red wine, chicken liver parfait, grilled bread

Wine Pairing A: 2008 Sauternes Castelnau de Suduiraut, Preignac, France

Wine Pairing B: 2016 Zweigelt Beerenauslese, Kracher, Burgenland, Austria

Kedgeree (c.1940)

Grilled langoustine, salsify, onion & spiced oil

Wine Pairing A: 2010 'Marsanne '1927 Vines',Tahbilk, Nagambie Lakes, Goulbourn Valley, Australia

Wine Pairing B: 2011 Corton-Charlemagne Grand Cru 'Quintessence', Vincent Girardin, Burgundy, France

Roast Venison (c.1850)

Spiced red cabbage purée, grilled cabbage & pickled cherries

Wine Pairing A: 2014 Colección Privada, Vino de Pago, Dehesa del Carrizal, Spain

Wine Pairing B: 2015 TD-9, Shafer, Napa Valley, U.S.A

Gingerbread Ice Cream (c.1600)

Salted caramel, mulled wine poached pear, smoked walnut mousse & pickled pear

Wine Pairing A & B: 1985 Rivesaltes Ambré, 'Consolation', Antics, Roussillon, France

Christmas Tipsy Cake (c.1810)

Spit roast pineapple, vanilla & Sherry

Wine Pairing A: 2016 Verduzzo Passito 'Pass the Cookies', di Leonardo, Friuli-Venezia-Giulia, Italy

Wine Pairing B:2008 Tokaji Aszu 5 Puttonyos, Dorgo Vineyard by Disznókő, Tokaj-Hegyalja, Hungary

Wine Pairing A: £80.00

Wine Pairing B: £150.00

Starters

Main Courses

Sides

Desserts

Sample 3 Course Menu £85 lunch / £95 dinner (excluding 13.5% service charge)

Sample 4 Course Menu £100 lunch / £110 dinner (excluding 13.5% service charge)

Sample Menu

Wines by the glass

Champagne

Sherry & Madeira

White

Rose

Red

Sake

Sweet

Port

£265.00

Canapés