The Weekend Lunch menu - £35, 3 Courses

Velouté of new season garlic, fresh ricotta cheese dumpling.
Sicilian Marinda tomato, burrata mozzarella and herb vinaigrette.
Hand chopped beef tartare, Maldon oyster mayo.
Simple green salad with shallots and herbs.
Devon crab, turnip and sea herb salad, cox apple jelly. (£6 Supplement)
French veal ragu, hand cut macaroni, parsley and Parmesan.
Slow cooked Goosnargh duck leg, cauliflower couscous, wild garlic.
Grilled piece of beef, wild mushroom tart, bonemarrow hollandaise. (£6 Supplement)
Fillet of cod, chopped Cornish mussels, purple sprouting broccoli, bottarga, light curry velouté.
Slow cooked Welsh lamb, lightly spiced carrot purée, roast freekeh wheat with parsley and lemon peel.
Grilled Seabass, white asparagus, Romane courgette purée, Jersey royal potatoes. (£6 Supplement)
Baked aubergine Iranian style, herb salad, fermented whey.
British and French artisanal seasonal cheese. (£10 supplement)
Classic English custard tart, pine nuts and golden sultanas.
Caramelised apple, soft meringue ‘floating island’.
Warm Valrhona chocolate mousse, banana ice cream.
Savarin of raspberries, elderflower and candied cashews.
Wild honey ice cream with crushed honeycomb.