Monday 23rd october dinner

Dinner served from 6pm


Fino en Rama sherry (70ml) - 4.80


Freshly baked bread & cultured butter - 2.50


Butternut squash soup, bread & butter (v) - 6.50

Grilled mackerel fillet, pickled cucumber, toast, rocket - 7.50

White bean & smoked garlic croquette, aioli, leaves (v) - 7

Wood pigeon breast, caramelized plum, sage dressing - 8


Whole plaice, samphire, potato, lemon & caper butter sauce - 15.50

Sandy Lane lamb shoulder, fennel, orange, gem lettuce, herb salsa - 14.75

Roast aubergine, quinoa, raisins, spinach, mint yoghurt & pumpkin seeds (v) - 13.50

Baked hake, marinated tomato sauce, rocket & aioli - 14.50

Braised beef & mushroom pie, roast new potatoes, curly kale - 15

Honey roast beetroot and Oxford Blue salad, toasted almonds (v) - 12.75


Buttered greens / New potatoes / Local leaves - 3 each


Deep fried coconut panna cotta, roast plums - 6

Chocolate brownie, crème fraiche - 5.50

Westcombe cheddar / Oxford blue / Brie

with fruit chutney & oatcakes (v) - 3 each


All our food is freshly made from scratch each day from locally sourced ingredients. As a result of this, we may occasionally run out of some items during mealtimes. Whenever possible, we will endeavour to provide alternatives, but we apologise if we don’t have your first choice. Children’s portions available for certain dishes on request. Whilst we will endeavour to accommodate any allergy, all food is produced in a kitchen which uses nuts, gluten, dairy and eggs. Please ask about vegan options. Game may contain shot. Fish may contain bones. Meat may contain bones.