Sunday Menu

Please note this is the menu for Thursday 23rd January to Wednesday 5th February 2025. Please see our social media channels for any menu changes.

In addition to the menu below, we have two roasts available on a Sunday – they are cooked throughout the day but when they are gone… they are gone!

We know that not everyone has the same tastes and our team will help amend any dishes to ensure you have the meal that you would like!  Please ask for help with any allergies. Download the allergens menu. We use the FSA numbering to highlight allergens. Please do ask the team if you have any questions.

SNACKS

Olives 5
Serious Pig Salamis 4
Crispy free range pork belly bits and crackling with chilli, soy and honey sauce 7
Rustic breads with slow-roast garlic, Chiltern rapeseed oil and balsamico (nv) 6.5

STARTERS

Smoked haddock kedgeree with parsley mornay and curried sultanas 9.5
Tuscan Ribollita broth with crème fraîche, chives and garlic oil (nv) 8.75
Crispy pulled beef blade with Asian rice noodle salad and hot ’n sour sauce (n) 9.75
Orzo with basil pesto, baked sea bass, rocket and shallot 10.75
Butternut squash fondant with chestnut purée, whipped feta and zaatar crumb (nv) 8.75
Bubble and squeak with oak smoked bacon, free range poached egg and hollandaise sauce 10.25/17.5

MAIN COURSE

Confit duck leg with cumin spiced lentils, roast fennel and pomegranate, fennel and coriander salad 21.5
Roast cauliflower and leek crumble with braised greens and flamingo peas (vg) 17.5
Add ….. Greek yoghurt and paprika marinated free range chicken brochette 5
Beef shin and mushroom stew with tarragon dumpling and parsnip gratin 20.5
Broccoli and Oxford Blue vol-au-vent with watercress, pickled celery and walnut salad (nv) 17.25
Pan-roast hake with Provençal sauce, parmentier potatoes, marrowfat peas and crispy capers 22.5
Locally made free range pork sausages with mash, greens and onion gravy 17.75
Char-grilled 10oz English rib-eye steak with slow-roast garlic butter, skinny chips and watercress 34.5

SIDES

Brussel sprouts with truffle and chilli (vg) 5.5
Courgette fries with honeyed yoghurt (v) 6.5
Buttered seasonal greens (vg) 5.5
Sea salted hand-cut chips (vg) 5.5
Skinny chips or mashed potatoes (vg) 5
Invisible chips 4 (100% donation to Hospitality Action)

PUDDINGS

Locally grown mandarin trifle with cinnamon custard and Chantilly cream 8.75
Caramelised chocolate mousse with poached pear, hazelnut tuille and vanilla ice cream (n) 9.5
Classic treacle tart with clotted cream 8.75
Warm banana and coconut cake with lime sorbet, rum and chilli syrup (vg) 9
Homemade ice cream with Lacey’s Guernsey cream (chocolate, vanilla, passion fruit) 7.75
Homemade sorbets (clementine, local rosehip, lime) (vg) 7
Affogato espresso with vanilla ice cream 6 …..add Amaretto (n) 4.1
Dark Chocolate truffles 5.5
British cheese plate with homemade pumpernickel bread and beetroot and pear chutney (n) 11.5
(Bevistan Blue sheep’s cheese, Wookey Hole cave-aged cheddar, St. Ivo – handmade in Cambridgeshire)