Key
- V Vegetarian
- VG Vegan
- GF Gluten free
- N Contains nuts
To begin & to share
Small Plates
Two or three make a light lunch.
-
Charred Leek Toast
9
Sourdough, whipped goat's curd, grilled baby leeks, brown butter crumbs.
V
-
Beetroot & Blood Orange
10
Salt-baked beets, citrus, toasted hazelnuts, sorrel oil.
VG GF N
-
Ember Squid
13
Grilled over wood, chilli-honey glaze, lime and coriander salt.
GF
-
Garden Fritters
8
Courgette and herb fritters with a cooling yoghurt and mint dip.
V
From the grill & oven
Garden Mains
Served with a small leaf salad from the beds.
-
Wood-Roast Chicken Thigh
21
Lemon-thyme marinade, charred spring onions, crushed potatoes, salsa verde.
GF
-
Amber Squash Risotto
18
Roasted squash, sage, aged hard cheese, pumpkin seed praline.
V GF
-
Hake with Brown Shrimp Butter
24
Pan-roasted hake, samphire, new potatoes, capers.
GF
-
Smoked Aubergine & Lentils
17
Fire-blistered aubergine, puy lentils, tahini, pomegranate, flatbread.
VG
-
Garden Grill Steak
29
Flat iron cooked medium-rare, bone marrow butter, watercress, fries.
GF
Alongside
Sides
-
Rosemary Fries
5
Sea salt and crispy rosemary.
VG GF
-
Grilled Greens
6
Tenderstem broccoli, garlic, chilli and toasted almonds.
VG GF N
-
Warm Flatbread
4
Baked to order, with herb oil.
VG
To finish
Sweet
-
Honey & Thyme Panna Cotta
8
Set cream, garden thyme, poached rhubarb.
GF
-
Burnt Apricot Tart
9
Almond frangipane, caramelised apricots, crème fraîche.
V N
-
Dark Chocolate Pot
8
Coconut cream, sea salt, candied orange peel.
VG GF
Pressed, poured & brewed
Drinks
Garden & alcohol-free
-
Amber Lemonade
5
Pressed lemon, apricot and lemon verbena.
-
Fresh Mint Tea
4
A glass pot of mint picked this morning.
Wine & cocktails
-
Garden Spritz
10
Bitter orange aperitivo, elderflower, sparkling wine, soda.
-
House White, by the glass
8
Crisp, dry and lightly floral. Ask us for the current bottle.
-
House Red, by the glass
8
Soft, juicy and easy with food from the grill.