Snacks
- Pork, Onion & Sage Quail's Scotch Egg
- Mini Yorkshire Pudding, Steak Tartare
- Bristol Cream Sherry Pickled Shallots
To Start
- Crispy Brawn, Burnt Apple, Cider, Red Cabbage
- Steamed Mussels, Parsley, Garlic Butter, Ashton Press Cider
- Chargrilled Pigeon Breast, Bresaola, Carrot, Walnut & Apple
- Chilled Courgette Soup, Cream Cheese, Pine Nuts
- Heritage Tomato Salad, Ewe's Curd, Basil
- Gin Cured Sea Trout, Cucumber, Pickled Samphire
- Scottish Girolles, Mushroom Broth, Pickled Egg Yolk, Fermented Cabbage
Main Course
- Garden Herb Gnocchi, Squash, Roasted Peppers, Ewe's Curd
- Pan Fried Hake, Fennel, White Beans, Salami, Razor Clam, Lemon
- Blagdon Pork Belly & Fillet, Squid, Cauliflower, Girolles
- Best End Of Lamb, Pressed Belly, Smoked Aubergine, Peas, Broad Beans
- Piper's Farm Duck Breast, Runner Beans. New Potatoes, Red Currant
Sides
- Hand Cut Chips
