Spring has arrived

Easter weekend is here, and we’ve got plenty lined up. Chef’s menu this weekend is looking strong — think seasonal plates & a few new favourites to ease into the long weekend:

Soda Bread, Cultured Butter

Islington Saucisson

Cured Pork Collar

Confit Potato, Creme Fraîche, Trout Roe

Chicory, Apple, Stilton, Candied Walnut

Winter Tomatoes

Smoked Cod’s Roe, Celery, Radish, Egg

Asparagus, Wild Garlic, Goat’s Curd

Raw Angus Beef, Egg Yolk, Crisps

Roast Beetroot, Mustard Leaves, Spenwood

Mackerel, Jersey Royal Salad, Charred Peas

Spelt, Lentils, Asparagus, Goat’s Curd

Blythburgh Pork Collar, Kohlrabi, Smoked Apple

Cornish Hake, Asparagus, Wild Garlic, Lemon Creme Fraîche

500g Hereford Bone-In Sirloin, Horseradish (for 2)

Chips

Pink Firs

Hispi Cabbage

Rice Pudding, Yorkshire Rhubarb

Chocolate Crémeux, Olive Oil, Smoked Salt

Sticky Toffee Pudding, Vanilla Ice Cream

Lemon Tart

Spenwood, Durrus, St Jude & Crackers

Vanilla / Rhubarb & Custard / Malt / Elderflower Sorbet

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