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
Roast squash, pumpkin seeds, sage and onion harissa and maple dressing (V) – 17
ORKNEY SCALLOPS
Celeriac, black pudding, brown butter capers, gherkins- 31
GAME TERRINE
Brioche, apple cider chutney, celeriac remoulade- 18
YELLOWFIN TUNA TARTARE
Apple dashi, oyster leaf, caviar – 23
MUSHROOM RISOTTO
Pickled trompette, maitake, old Winchester – 19
SCOTTISH SALMON
Cured with lemongrass, burnt apple, kohlrabi, pear, nori – 24
Mains
HALIBUT
Leeks, smoked fish sauce, Oyster mushroom, pancetta crisps and pickled onion – 42
FILLET OF BEEF
Smooth Woodspeen pâté, pickled onion, truffle spinach, port wine sauce – 49
VENISON LOIN
Smoked beetroot, braised red cabbage, celeriac and blackberry – 39
COD
White beans, sea herbs, artichoke and fennel – 34
SIRLOIN STEAK
Triple cooked chips, watercress salad, peppercorn and bearnaise sauce – 45
Supplement – Peppercorn sauce – 4
GNOCCHI
Roasted squash and marmalade, sage crisps, hazelnut (V) – 27
JERUSALEM ARTICHOKES
Romesco Sauce, goats curd, walnuts, kale crisps, radicchio (v)- 24
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,buttered new potatoes, 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
