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.
TO BEGIN
WOODSPEEN SOURDGOUGH (V) – 6
From Scratch, Every Morning
Sage | Onion | Pumpkin See Hummus
PICANTE OLIVES (V) – 5
Spicy | Moreish
Starters
JERUSALEM ARTICHOKE (V) – 19
Goat’s curd | Hazelnut | Nasturtium
ORKNEY SCALLOPS – 31
Green Apple | Horseradish | Black Pudding
DUCK LIVER PARFAIT – 19
Brioche | Apricot | Chamomile
CORNISH CRAB – 25
Avocado | Radish | Sesame
MUSHROOM RISOTTO – 25
Maitake | Old Winchester
SCOTTISH SALMON – 24
Burnt apple | Kohlrabi | Nori
Mains
HALIBUT – 37
Sea Vegetables | Violet Artichoke | Truffle Sauce
CORNISH SEABASS – 44
Fennel | Hazelnut | Chicken Jus Gras
GLAZED DUCK – 44
Oakchurch Cherry Lavendar | Duck Leg Bonbon
SIRLOIN STEAK – 44
Triple Cooked Chips | Bitter Leaves | Peppercorn Sauce
VENISON LOIN – 39
Celeriac | Faggot | Blackberry
ROAST CAULIFLOWER (V) – 26
Spiced Lentils | Bhaji
PARMESAN GNOCCHI (V) – 26
Almond Pesto | Shiitake | Tenderstem
To Share
GRILLED TURBOT – 120
Autumn Bean Cassoulet | Crispy Capers | Salsa verde
BEEF WELLINGTON – 110
Horseradish Kale | Creamed Potato
Sides
6
Harissa Glazed Carrots | Triple Cooked Beef Fat Chips | Bitter Leaf Salad | Miso Hispi Cabbage | Mashed Potato | Purple Sprouting Broccoli
(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
A discretionary service charge of 12.5% will be added to your final bill.