Sunday Menu
Times
Sunday:
12:00-21:00
BAR SNACKS
5.00
Broccoli, chilli, lemon (vg)
4.00
Smoked almonds (v)
4.50
Gordal olives (vg)
5.50
Sausage roll, HP sauce
5.50
Scotch egg, mustard mayonnaise
9.00
Torched leek hearts, maple syrup, peanut butter cluster, truffle oil, sherry dressing (vg)
SHARERS
16.20
Baked Camembert, filo crust, smoked garlic, black truffle honey, almonds, toasted sourdough
16.20
Charcuterie, mortadella, coppa, salami, mixed pickles, salted cracker bread
15.00
Crispy fried tofu, red pepper hummus, harissa aubergine, radish, Padrón peppers, toasted sourdough (vg)
STARTERS
4.50
Warm sourdough, butter (v)
7.00
French onion soup, Gruyère puff pastry top (v)
8.50
Devilled whitebait, black pepper baby squid, tartare sauce
9.00
Chicken liver parfait, apricots, ginger, hazelnuts, toasted sourdough
10.20
Lamb belly fritter, anchovy & caper ketchup, crispy mint
ROASTS
All served with roast potatoes, grilled hispi cabbage, maple-roasted carrots, Yorkshire pudding (excluding vegan roast), gravy
17.00
Roast chicken, bread sauce
18.50
Roast beef, horseradish cream
16.50
Roast pork belly, Bramley apple sauce
23.00
Trio of roast, pork belly, chicken, & beef
15.50
Vegan Wellington (vg)
MAINS
16.00
Flat-iron chicken, smoked bacon & chive butter, skin-on fries rocket salad
16.00
Short rib & flank burger, smoked Applewood Cheddar, burnt onions, bone marrow crumb, gherkins, skin-on fries
15.50
Vegan cheeseburger, tomato relish, turmeric bun, skin-on fries (vg)
17.20
Cider-battered fish & chips, triple-cooked dripping chips, pease pudding, tartare sauce, gherkin ketchup
17.20
Charter pie, chicken, ham hock, mushroom & tarragon, clotted cream mashed potatoes, charred hispi cabbage, devilled gravy
15.20
Butternut squash & sage agnolotti, roast chestnuts, caramelised Roscoff onions, shallot vinaigrette (v)
17.70
Pan fried sea bass fillet, new potatoes, chorizo, spinach, lemon dressing
SIDES
5.00
Roast potatoes
6.20
Cauliflower cheese (v)
4.50
Grilled hispi cabbage (v)
5.00
Sweet potato fries (vg)
4.50
Skin-on fries (vg)
5.00