Sunday Lunch

SAMPLE MENU

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STARTERS 

Chicken & Ham Hock Terrine, Cherry Jam, Toasted Brioche

Hundred Hills Preamble No.2, Oxford, England

Cured Salmon, Celeriac Remoulade, Wasabi & Buttermilk

Bodega Valdemar Tempranillo Blanco, Rioja, Spain

Mushroom Soup, Pickled Onion, Rarebit

Hubert Lapiere Chenas 2013, Beaujolais, France ​

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MAINS

Rump of Beef, Horseradish 

S Pago de Ayles Garnacha, Aaragon, Spain

Pork Belly, BBQ Apple 

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

Roasted Crown of Turkey, Stuffing, Pigs in Blankets, Cranberry

Ikhalto Saperavi, Kakheti, Georgia

Crispy Celeriac, Hazelnut & Sage

Lievland Old Vine Chenin Blanc, Paarl, South Africa

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All served with; 

Roasties, Truffle Mash, Glazed Carrot, Parsnip, Spiced Red Cabbage,

Sprouts & Bacon, Yorkshire Pudding & Gravy

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SIDES

Beer Glazed Pigs in Blankets

Boozy Stuffing

Extra Roastie's

Extra Gravy

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PUDDING

Chocolate Mousse, Pistachio Parfait, Candied Orange

Noval Black Reserve Ruby Port, Portugal 

Tart Of The Day

Silesian Solaris Botrytis, Lower Silesia, Poland

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