Sunday Lunch

SAMPLE MENU

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STARTERS 

Chicken Liver Parfait, Cherry Jam, Toasted Brioche

Hundred Hills Preamble No.2, Oxford, England

Cured Salmon, Celeriac Remoulade, Dill & Lovage Mayo

Bodega Valdemar Tempranillo Blanco, Rioja, Spain

Mushroom Soup, Pickled Onion, Crispy Rarebit

Hubert Lapiere Chenas 2013, Beaujolais, France ​

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MAINS

Topside of Beef, Horseradish 

Matetic Corralillo Syrah, San Antonio Valley, Chile 

Pork Belly, BBQ Apple 

Origen Assemblage II Carmenere - Merlot - Nebbiolo 2017, Maule Valley, Chile 

Roasted Crown of Chicken

Nutbourne Pinot Noir 2020, Sussex, England

Crispy Celeriac, Hazelnut & Sage

Pratello Lugana DOC Catulliano Trebbiano, Lombardy, Italy

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All served with; 

Roasties, Truffle Mash, Glazed Carrot, Cauliflower Cheese, Slow Cooked Cabbage, Tenderstem Broccoli, Yorkshire Pudding & Gravy

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SIDES

Extra Roastie's

Extra Yorkie Pud 

Extra Gravy

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PUDDING

Chocolate Mousse, Pistachio Parfait, Candied Orange

Noval Black Ruby Port, Portugal 

Basque Cheesecake, Poached Pear

Costwolds Cream Liqueur, England

Yorkshire Blue, Apple Compote, Crackers

Aves Del Sur Reserva Late Harvest, Valle de Loncomilla, Chile

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Please ask your server about allergens or dietary requirements. Please note that due to the size of our kitchen, we cannot guarantee the dishes will be free from cross contamination, traces may be present as there is no separate appliances for allergies.

A discretionary 12.5% service charge will be added to your bill