Main Menu
Our main menu showcases the best of what’s in season right now, and the rich variety of produce grown right here in Berkshire. It’s where you’ll find some of our best-known dishes, celebrating the art of traditional cooking.
Please note, ingredients and dishes are subject to change.
Starters
HERITAGE BEETROOTS – 19
Heritage tartare |whipped lemon ricotta| parmesan biscuit (V)
ORKNEY SCALLOPS – 31
Melon gazpacho | Calamansi | Marinated watermelon | Fennel
DUCK LIVER PARFAIT – 19
Grilled apricot | Spiced chutney | duck fat brioche | Chamomile
CORNISH CRAB – 25
Shellfish jelly | Pickled radish | Avocado | sesame tuile
MUSHROOM RISOTTO – 25
Pickled trompette | Maitake | Old Winchester
SCOTTISH SALMON – 24
Lemongrass cure | Burnt apple | Kohlrabi | Pear | Nori
Mains
PLAICE – 37
Couscous | Courgette flower, | Bouillabaisse
CORNISH SEABASS – 44
Lemon | Fennel | Chicken and hazelnut jus
HONEY GLAZED DUCK – 44
Cherry | Lavender | Duck leg
SIRLOIN STEAK – 44
Triple cooked chips | Bitter leaf salad | Peppercorn sauce
LAMB CANNON – 39
Braised shoulder | Merguez | Aubergine | Picante olives
LEEK VELOUTE – 32
Truffle | duck egg | Leek | chanterelle
(V)
GLAZED BBQ CARROTS – 26
Cumin Granola | black garlic | Carrot samosa (V)
To Share
TURBOT ON THE GRILL – 120
Summer beans | smoked butter | lemon | Caper | Salsa verde
(V) Please note that this dish can be altered to suit vegetarians.
The dishes may be altered on the time of your booking due to seasonality