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
BURRATA
Isle of Wight tomatoes, crispy onion, rocket pesto, Woodspeen olive oil (V) – 17
ROASTED ORKNEY SCALLOPS
Chorizo jam, fennel, mojo sauce, rocket salad – 31
HAM HOCK TERRINE
Piccalilli, sourdough croutons – 18
YELLOWFIN TUNA TARTARE
Mango and lime broth, pickled cucumber, crab crackers and Caviar – 22
BLACK TRUFFLE RISOTTO
Pecorino crisps, mascarpone – 19
SMOKED SALMON
Pink grapefruit, hazelnut and watercress – 25
Mains
WILD HALIBUT
Barbecued and creamed leeks, truffle croquette and oyster mushroom – 42
FILLET OF BEEF
Woodspeen pâté, pickled onion
truffle spinach, port wine sauce – 49
TOMATO AND BASIL FREGOLA
BBQ courgettes, pickled fennel, Roquito peppers and olive tapenade (V) – 24
ROASTED SADDLE OF LAMB
Courgette, goats curd, lamb fritter, mint – 39
CORNISH COD
White beans, sea herbs, artichoke and fennel – 34
ANGUS RIBEYE STEAK
Portobello mushroom ragout, triple cooked chips,
watercress salad – 45
Supplement – Peppercorn sauce – 4
GNUDI
Ricotta, lemon and black pepper, crushed peas and béarnaise sauce and mushroom (V) – 27
To Share
BEEF WELLINGTON
Mushroom bordelaise, truffle mash potato,
courgette, tenderstem broccoli with an almond dressing,
truffled red wine sauce – 125
ROASTED MONKFISH TAIL
Potted Shrimp, wild garlic Jersey Royal, minted peas, Pancetta and tartare sauce – 95
(V) Please note that this dish can be altered to suit vegetarians.
Please let us know if you have any dietary requirements or intolerances.
A discretionary service charge of 10% will be added to your final bill.
The dishes may be altered on the time of your booking due to seasonality
