A Quality Inn, in Every Sense
Wednesday to Friday we serve 12:00 to 14:30 & 18:00 to 20:30.
Saturday we serve 12:00 to 15:00 & 18:00 to 21:00
Sunday, we serve 12:00 to 16:00
We offer our seasonal a la carte menu to groups of 6 or fewer from Wednesday to Saturday.
On Sunday we offer a traditional Sunday lunch menu to all party sizes and smaller portions and desserts for children.
Dietary requirements and allergies can be accommodated if we are given at least 48 hours' notice.
MENU
À La Carte
Starters
Chicken Liver Parfait
Duck fat granola, muscat jelly, buttermilk flat bread
10
Cured Loch Duart Salmon
Pastrami spices, dill pickled cucumber, herb emulsion, rye cracker
12.5
Red Pepper Soup
Black olive 'sandwich'
9
BBQd Baby Carrots
Smoked carrot purée, blood orange, bitter leaves, pine nut and Chablis dressing
9.5
Pigs Head
House pickles, black pudding purée, San Daniele ham
12
Mains
Barbary Duck
Potato pavé, duck sausage, beetroot and blackberry purée
27.5
Potato Gnocchi
Hazelnut pesto, maple roasted pumpkin, cavolo nero, sage butter
19
Cornish Cod
Charred leeks, anchovy fritter, spiced coconut sauce, butter potato, avruga caviar
25.5
Scotch Beef Shin
Horseradish dumpling, ale braised onion, pearl barley and red wine sauce
25
Pork Loin
Butter bean cassoulet, smoked pancetta, salsa verde
24
Sides
Roasted Kentish new potatoes, caper butter
5
Baby gem, English dressing
4.5
Tenderstem broccoli, Gremolata
5
Glazed carrots, spiced dukkah
5
Desserts
70% Dark Chocolate
Preserved cherries, toasted almond ice cream
10
Set Toffee
Toasted almonds, apple and elderflower, Peruvian marigold
9.5
Poached Rhubarb
Black sesame sponge, meringue
10
Lemon and Lime Posset
Fresh coconut, compressed pineapple, coconut sorbet
9.5
Ashmore Cheddar
Date cake, pickled celery
11
A 10% discretionary service charge will be added to the bill.
Bar Snacks
Rosemary and lemon marinated olives
5
Spiced peanuts
4.5
Marinated anchovies, chilli and lime
5
Chorizo beer sticks
5
Sausage roll, fennel and onion seeds
5.5
Butternut arancini, aged Parmesan
6
Parmesan and rosemary fries
5
MENU
Sunday Lunch
Starters
Chicken Liver Parfait
Duck fat granola, muscat jelly, buttermilk flat bread
10
Cured Loch Duart Salmon
Pastrami spices, dill pickled cucumber, herb emulsion,
rye cracker
12.5
Red Pepper Soup
Black olive 'sandwich'
9
BBQd Baby Carrots
Smoked carrot purée, blood orange, bitter leaves, pine nut and Chablis dressing
9.5
Pigs Head
House pickles, black pudding purée, San Daniele ham
12
Mains
28-day Dry Aged Rump of Beef
23
Slow Cooked Shoulder of Berkshire Pork,
Spiced apple Sauce
22.5
Breast of Corn-fed Chicken,
Herb and red onion stuffing
22
Nut Roast
18.5
All served with
Cauliflower cheese
Honey and mustard glazed carrots
Cavolo Nero, confit garlic
Parsnip purée
Yorkshire pudding
Roasting gravy
Cornish Cod
Charred leeks, anchovy fritter, spiced coconut sauce, butter potato
25.5
Shallot Tart Tatin
Black olive caramel, English feta and sage
18.5
Desserts
70% Dark Chocolate
Preserved cherries, toasted almond ice cream
10
Set Toffee
Toasted almonds, apple and elderflower, Peruvian marigold
9.5
Poached Rhubarb
Black sesame sponge, meringue
10
Lemon and Lime Posset
Fresh coconut, compressed pineapple, coconut sorbet
9.5
Ashmore Cheddar
Date cake, pickled celery
11
A 10% discretionary service charge will be added to the bill.