Sunday Menu

Please note this is the menu for Thursday 9th to Wednesday 22nd July 2026.  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
Cauliflower popcorn with Indian spiced mayonnaise (v) 8
Rustic breads with slow-roast garlic, Chiltern rapeseed oil and balsamico (nvg) 7

STARTERS

Chilled pea and mint soup with chilli toasted pumpkin seeds and focaccia (nvg) 8
Roast Potash Farm free range chicken rillettes with chilli jam and crispy onions 11.5
Grilled red pepper and courgette tart with basil pesto (nvg) 9
Add ….. Crispy halloumi 3
Baked mackerel fillet with beetroot, spring onion, apple, local kale and horseradish dressing 10.5
Isle of Wight tomato panzanella salad (nvg) 9.5
Bubble and squeak with oak smoked bacon, free range poached egg and hollandaise sauce 10.5/18.25

MAIN COURSE

Free range pork rib hash cake with gribiche sauce and cider braised savoy cabbage 21.5
Pan-roast salmon fillet on green bean, frisée, olive and sun-dried tomato salad with croutons (n) 26
Chilli roast nectarine and sweet potato salad with cucumber, red onion and quinoa (vg) 17
Add ….. Grilled goats’ cheese (v) 4 or Yoghurt baked shredded lamb shoulder 7
Free range chicken breast schnitzel with apple and red cabbage slaw and skinny chips 22.5
King prawn, smoked bacon, spring onion, tomato and chilli linguine 19.75
Locally made free range pork sausages with mash, greens and onion gravy 18.75
Char-grilled 10oz English rib-eye steak with slow-roast garlic butter, skinny chips and watercress 35.5

SIDES

Buttered seasonal vegetables (vg) 6
Courgette fries with honeyed yoghurt (v) 7
Chilli and lemon roast broccoli (vg) 7
Sea salted hand-cut chips (vg) 6
Skinny chips or mashed potatoes (vg) 6
Invisible chips 4 (100% donation to Hospitality Action)

PUDDINGS

Queen of puddings with blackberry jam (n) 9.75
Dark chocolate tart with mascarpone and orange syrup 10.5
Lemon posset with raspberry compôte and ginger biscuit 9.5
English strawberries with local elderflower syrup, coconut sorbet and hazelnut praline (nvg) 10.75
Homemade ice cream with Lacey’s Guernsey cream (chocolate, vanilla, apricot ripple) 8.5
Homemade sorbets (lemon, apple, blood orange) (vg) 7.5
Dark Chocolate truffles 6
Affogato espresso with vanilla ice cream 6 …..add Amaretto (n) 5.5
British cheese plate, homemade pumpernickel bread and beetroot and pear chutney (n) 14

(Bevistan Blue sheep’s cheese, Wookey Hole cave-aged cheddar, St. Ivo – handmade in Cambridgeshire)