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Menus

  • À La Carte
  • Private Dining
  • Chef's Table
  • Wine
  • Set Lunch Menu
  • Five Course Lunch Menu
  • Wine Dinner 14th May 2019

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

Chicken Cooked with Lettuces (c.1670)

Grilled onion emulsion, spiced celeriac & oyster leaves

£46.00

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 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

Mashed 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

or

Meat Fruit (c.1500)

Mandarin, chicken liver parfait & grilled bread

c.13th–15th century

Cod in Cider (c.1940)

Chard & flamed mussels

or

Roast Iberico Pork Chop (c.1860)

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

or

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

or

Tipsy Cake (c.1810)

Spit roast pineapple

or

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

or

Roast Iberico Pork Chop (c.1860)

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

or

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

or

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 'Inocente' Single Vineyard, Valdespino
      £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
    • 2016
      Malvaszija 'Alba', Matošević, Istria, Croatia
      £9.50
    • 2016
      Bacchus, London Cru, England
      £11.00
    • 2015
      'Aidani, Argyros Estate, Santorini, Greece
      £12.00
    • 2017
      Chablis, Domaine Billaud-Simon, Burgundy, France
      £12.50
    • 2016
      Marsanne, Roussanne & Viognier, The Story, Victoria, Australia
      £13.50
    • 2016
      'Trebbiano 'Tïn', Montesecondo, Tuscany, Italy (Low Intervention)
      £14.50
    • 2014
      Pinot Gris, Domaine Marcel Deiss, Alsace, 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
    • 2016
      Chardonnay 'Select', Fritz Wieninger, Vienna, Austria
      £17.50
    • 2015
      Albariño 'La Comtesse de Pazo Barrantes', Rias Baixas, Spain
      £18.50
    • 2007
      Semillon, Boekenhoutskloof, Franschhoek, South Africa
      £20.50
    • 2014
      'Riesling 'Clos Liebenberg', Domaine Valentin Zusslin, Alsace, France
      £22.00
    • 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
    • 2013
      Rioja 'Reserva', Marques de Murrieta, Spain
      £9.50
    • 2018
      Grenache, Seppeltfield, Barossa, Australia
      £11.00
    • 2016
      'Blaufränkisch 'Samt & Seide', Muhr-Van der Niepoort, Carnuntum, Austria
      £12.00
    • 2016
      ''Le Difese, Tenuta San Guido, Tuscany, Italy
      £12.50
    • 2017
      Saperavi 'Orgo' by Gogi Dakishvili, Kakheti, Georgia
      £12.50
    • 2015
      'Bierzo 'Encinas', Antoine Graillot & Raul Perez, Spain
      £13.50
    • 2015
      'Öküzgözü 'Pendore' by Kavaklidere, Aegean, Turkey
      £15.50
    • 2016
      'Pinot Noir, Journey Wines, Yarra Valley, Victoria, Australia
      £15.50
    • 2011
      Château Castelot, Saint-Émilion Grand Cru, Bordeaux, France
      £18.50
    • 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
    • 2014
      Vosne Romanée, Daniel Rion, Burgundy, France
      £30.00
    • 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
    • 2005
      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
    • 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 Grand Tawny, Seppeltsfield, South Australia
      £15.00
    • 1998
      Malmsey, Colheita, H. M. Borges
      £21.00

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

Hay Smoked Salmon (c.1730)

Smoked beetroot, pickled lemon salad, parsley & sorrel

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

or

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

Broth of Mushrooms (c.1730)

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

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

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

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

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

Rhubarb & Cardamom Custard Tart (c.1800)

Rhubarb jam, cardamom custard & rhubarb sorbet

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

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

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.

Rice & Flesh (c.1390)

Almond, saffron, veal sweetbreads & smoked eel

2015 Aidani, Argyros Estate, Santorini, Greece

2015 Aidani, Argyros Estate, Santorini, Greece

Meat Fruit (c.1500)

Mandarin, chicken liver parfait & grilled bread

2005 Sauternes Castelnau de Suduiraut, Preignac, Bordeaux, France

2005 Sauternes Castelnau de Suduiraut, Preignac, Bordeaux, France

Roast Halibut & Green Sauce (c.1440)

Braised chicory, parsley, pepper, onion & eucalyptus

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

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

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

or

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

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

Wine dinner hosted in our Private Dining Room by Terry Kandylis, Best Sommelier of the Year 2016 and our very own Master Sommelier Stefan Neumann. Limited tickets available priced at £295.00. For more information, please contact our Reservations Team on +44 (0) 207 201 3833 or email [email protected]

Six Course Menu

Aperitif

Blanc de Blancs, Schloss Gobelsburg, Kamptal, Austria from Magnum

Earl Grey Tea Cured Salmon (c.1730)

Pickled lemon salad, gentleman’s relish & sorrel

2018 Malagousia, Ktima Gerovassiliou, Epanomi, Greece / 2nd wine will be revealed on the evening

Meat Fruit (c.1500)

Mandarin, chicken liver parfait & grilled bread

2007 Riesling Auslese 'Oberemmeler Hütte', Weingut von Hövel, Germany / 2nd wine will be revealed on the evening

Roast Halibut & Green Sauce (c.1440)

Braised chicory, parsley, pepper, onion & eucalyptus

Krug 'Grande Cuvée' Brut (164eme Edition) Champagne, France from Magnum / 2nd wine will be revealed on the evening

Powdered Duck Breast (c.1850)

Braised & grilled red cabbage, spiced umbles & pickled cherries

2015 Pinot Noir 'Select', Fritz Wieninger, Vienna, Austria / 2nd wine will be revealed on the evening

Tipsy Cake (c.1810)

Spit roast pineapple

2013 Ruster Ausbruch, Feiler-Artinger, Rust, Austria / 2nd wine will be revealed on the evening

Nitrogen Ice Cream Trolley

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