Autumn Menu

Jerusalem Artichoke Soup, Roasted Sweet Garlic and Fresh Thyme 6.50

French Onion Soup, Toasted Gruyère Croûtons 7.00

Roast Veal Bone Marrow, Flat Leaf Parsley, Shallot and Lilliput Caper Salad (requires 20 mins) 7.50

Crottin de Chèvre Pasdeloup, Candied Beetroot, Red Onion, Mint, Hazelnut Dressing 8.50

Hot Home Smoked Irish Farmed Salmon, Roasted Conference Pear, Almonds, Caperberries 9.25

Pressed Terrine of Paddock Farm, Rare Breed Tamworth Pork Leg and Shoulder, Black Pudding, Granny Smith Chutney 11.50

Hand Chopped Scottish Fillet Steak Tartare
(Main Course with Fries and Mixed Leaves) 10.75/18.75

West Mersea, Colchester Rock Oysters, Shallot Vinegar and Lemon
6 – 13.75/ 9 – 19.75

~     ~     ~

Risotto with Seasonal Wild Woodland Mushrooms, Aged Parmesan, Fresh Herbs/ Shaved Black Autumn Truffle14.75/18.75

Char-Grilled Bavette Steak, French Fries, Slow Roast Tomato, Mixed Leaves, Béarnaise Sauce 15.75

(Chef’s Recommendation-Medium Rare)

Lancashire Hot Pot with Slow Cooked Shoulder of Lamb 13.75

Slow Cooked Paddock Farm, Rare Breed Tamworth Pork Belly,
Horseradish Mash, Young Bunched Carrots, Parsnip Crisps 17.25

Brixham, Dorset Plaice Fillets, Poached Colchester Rock Oyster,
Roasted Shallot, Savoy Cabbage, Girolles 18.75

Line-Caught Whole Sea Bass ‘En Papillote’,
Sea Salt, Piquillo Peppers, Garlic, Basil, Olives   19.50

9oz 32 Day Aged Scotch Beef Sirloin Steak, Bordelaise Sauce,
Hand Cut Triple Cooked Chips 21.50

32 Day Aged Rib of Angus Cross Beef, Bone Marrow, Field Mushrooms, Fondant Potatoes, Thyme, Port (for two persons) 50.00

                             

                                                                                  

 

Kitchen Last Orders

                           Monday-Saturday 10pm

Sunday 9pm

Head Chef; Gavin Houghton

                                                                                                                      

All dishes may contain traces of nuts

A 12.5% discretionary service charge will be added to your bill