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 BEETROOT – 18
Heritage tartare, whipped lemon ricotta, parmesan biscuit (V)
ORKNEY SCALLOPS – 31
Butternut squash , spiced pork fritter,
caper and raisin puree
DUCK AND CHICKEN LIVER PARFAIT – 19
Toasted brioche, plum chutney, smoked almond, pan seared duck liver
CORNISH CRAB – 25
Shellfish jelly, pickled radish, avocado, sesame tuille
MUSHROOM RISOTTO – 20
Pickled trompette, maitake, old Winchester
SCOTTISH SALMON – 24
Cured with lemongrass, burnt apple, kohlrabi, pear, nori
Mains
COD -42
Leeks, Oyster mushroom, pancetta, pickled onion, smoked fish sauce
CORNISH SEABASS – 44
Lemon roast fennel, fennel puree, chicken and hazelnut jus
FILLET OF BEEF – 49
Beef fat gnocchi, Broccoli,
brown butter puree, braised beef cheek
SIRLOIN STEAK – 45
Triple cooked chips, watercress salad, peppercorn and bearnaise sauce
LAMB – 42
Roast best end, shepherd’s pie,
Pea and wild garlic, mint jelly
LEEK VELOUTE
Crispy duck egg, melted leeks, chanterelles, black truffle (V)
GLAZED BBQ CARROTS – 26
Cumin granola, black garlic ketchup, spiced carrot samosa (V)
To Share
BEEF WELLINGTON – 125
BBQ carrots, rosemary mash potato, creamed cavolo nero, Bourguignon sauce
CORNISH LOBSTER-105
Shellfish and haricot bean cassoulet grilled artichoke, sea vegetables
(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 12.5% will be added to your final bill.
The dishes may be altered on the time of your booking due to seasonality
