Sunday Menu

We celebrate the seasons and use only the freshest ultra-local ingredients.
Our menu sometimes changes; this is a sample menu.

Nibbles
Sourdough baguette     4         
Seeded Gluten free bread 4
Scotch quails egg, tomato chutney  4  

Mushroom arancini, garlic mayo   5      
Olives 4        

Starters
Pumpkin soup, blue cheese, toasted pumpkin seeds, pickled mushrooms, soda bread          10
Tomato salad, goats curd mousse, elderflower vinaigrette, croutons        11
Pepper cured chalk steam trout, yogurt, citrus salad       12
Ham hock & Moletrap mustard terrine, pickles, toast          11

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Mains
Roasted squash, pear, pickled walnut     18
Grilled & crispy plaice, pickled apple, broad beans          26
Chicken, tarragon gnocchi, girolles, mustard      25
Pan roast duck breast, celeriac, plum, Nedging leaves              28

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Roasts                         
Slow roasted sirloin of beef, carrot puree   24
60-day dry age roasted pork loin, parsnip puree  23
(Served with roast potatoes, root vegetables, greens, pickled cabbage, Yorkshire, gravy)

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Sides
Cauliflower cheese  6
Extra roast potatoes  5
Seasonal greens  5

Desserts
Burnt Basque cheesecake, rhubarb         10
Sticky toffee pudding, vanilla ice cream    12
Buttermilk pannacotta, pear compote, pear & muscat sorbet       12
Chocolate & pumpkin seed millefeuille, espresso caramel, mascarpone ice cream      14
Selection of ice creams & sorbets (per scoop)  2

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Cheese chefs’ choice of 3 
Preserved fig, crab apple jelly, chutney, crackers  14
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Any allergens, please check with the manager on duty and the chef will advise.

A discretionary 12.5% service charge is added your your bill. Where possible, we use produce from Nedging Hall Estate and beer from Mauldons Brewery. Please speak to our staff to find out more