Dinner menu

STARTERS

Wye Valley Asparagus
lemon verbena, hollandaise, almond sablé

Pork Belly
lovage, celeriac remoulade, black pudding

Cured Sea Bream
green apple, jalapeño oil, bronze fennel

Isle of Wight Tomatoes
basil salad cream, gazpacho, bone marrow crumb

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MAINS

Cornish Sole
baby leeks, mussels, Champagne sauce

Hereford Beef
wild garlic, glazed rib, asparagus

Spring Chicken
hispi cabbage, shiitake mushroom, thyme sauce

Gnocchi
spring vegetables, pea puree, sage butter

 -

DESSERTS

Chocolate Mint
dark chocolate crémeux, mint gelato, cocoa nibs

Brûléed Rice Pudding
rice pudding mousse, red rhubarb, blood orange sorbet

Milk & Buckland Honey
 mead junket, burnt honey, milk crumble

Selection of English Cheeses
quince, lavoche
(£5 supplement)

 - 

Coffee  or  Loose-leaf Tea & Petit Fours
£7.50

Liqueur Coffee  or  Hot Chocolate & Petit Fours
£20

We add an optional 10% service charge to your bill of which 100% is paid to the hotel team.

Allergy information