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
JERUSALEM ARTICHOKE – 19
Goat’s curd | Hazelnut | Nasturtium (V)
ORKNEY SCALLOPS – 31
Green apple | Horseradish | Black pudding
DUCK LIVER PARFAIT – 19
Brioche | Plum | Chamomile
CORNISH CRAB – 25
Kalamansi | Radish | Sesame
MUSHROOM RISOTTO – 25
Maitake | Old Winchester
SCOTTISH SALMON – 24
Burnt apple | Kohlrabi | Nori
Mains
HALIBUT – 37
Sea vegetables | Violet artichoke | Autumn truffle sauce
CORNISH SEABASS – 44
Lemon | Fennel | Chicken and hazelnut jus
GLAZED AUTUMN DUCK – 44
Damson | Chicory | Duck leg bonbon
SIRLOIN STEAK – 44
Triple cooked chips | Bitter leaves | Peppercorn sauce
VENISON LOIN – 39
Celeriac | Faggot | Blackberry
ROAST CAULIFLOWER – 26
Spiced lentils | Bhaji
(V)
PARMESAN GNOCCHI – 26
Almond pesto | Shiitake | Tenderstem (V)
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 chips beef fat glazed | Bitter leaf salad, blue cheese dressing | Miso glazed hispi cabbage | Mash potato | Purple sprouting broccoli, 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
A discretionary service charge of 12.5% will be added to your final bill.