SUNDAY lunch 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

Roast Beef
confit carrot, Yorkshire pudding

 Lamb Rump
pea puree, petit pois

 Cornish Sole
baby leeks, fish cream

Gnocchi
spring vegetables, pea puree, sage butter

Accompanied by a selection of traditional Sunday roast garnishes

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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

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Coffee or Tea & Petit Fours

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

Allergy Information