Bar Snacks
Humble olive mix (v) 4
Cheese croquettes 4
Sweet chilli dip
Grilled Chorizo 5
Honey glaze and crème fraîche
Fried and salted Giant corn 3
Salted and toasted almonds 4
Basket of homemade bread 4
Small Plates
Soup of the day 6
Depends on the chef’s inspiration today!
Home-cured salmon 8.5
Scottish VAR salmon, toast, leaf & fennel salad
Chicken liver parfait 7
House pickles & toast
Barrel-aged feta salad 7.5
Chicory & English pear
Bowl of River Exe mussels 8
Chilli, garlic & saffron
Pigeon breast 7.5
Creamy polenta & crispy leeks
Goats’ cheese tart 8 (v)
Red onion & a balsamic glaze
Diver-caught Scallops 13
Cauliflower puree & crispy bacon
Orchard Farm belly of pork 8.5
English apples & port
Cheese and Charcuterie (4 each or any 6 for 20)
Fourme d'Ambert (France, cow, unpasteurised)
Basque Idiazabal (Spain, sheep, unpastorized)
Bianchetti (Italy, goat, pasteurised)
Taleggio (Italy, cow, pasteurised)
St Bruce (France, cow, beer-washed rind)
Chorizo Iberico (Spain, pork)
Speck (Italy, pork)
Saucisson Rosette (France, pork)
Cecina (Spain, cured beef)
Capocollo (Italy, pork)
Something Bigger
Pearl barley risotto 14 (v)
Ceps, garlic & parmesan
Day-boat cod 18
Pomme purée, confit lemon & salsa verde
Cotswold chicken 17
Potato fondant, black cabbage & a tarragon jus
Baked camembert 14
Garlic & rosemary, (Please allow 20 mins)
Diver-caught plaice 19
Seafood cassoulet & spinach
Elwy Valley lamb 21
Braised Puy lentils & curly kale
To Share (FOR 2 TO 3 PEOPLE SERVED WITH SKIN-ON CHIPS & A MIXED LEAVES SALAD)
Butcher’s board 45
Bavette steak, Cotswold chicken breast, grilled chorizo & belly of Orchard farm pork
Well-Hung Meat (ALL SERVED WITH SKIN-ON CHIPS & A WINTER LEAF SALAD) ADD MUSHROOM SAUCE £4
Bavette steak 18
Garlic & rosemary
Striploin steak 20
Garlic & thyme
Cote de Boeuf (1kg) 60
35-day dry-aged West country beef, 1Kg to share
Bit On The Side
Parmesan Chips 5
Green aioli
Winter greens 4 (v)
Garlic oil
Roast winter veg salad 4 (v)
Served warm, shaved apples