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We use sustainable produce at the height of season from small-scale farmers and locally foraged ingredients. All with a low-waste approach to cooking. 

'Apriciation' - our pricing is such that we can ensure our team is paid appropriately for their contribution to the restaurant. All of the team go over and above and ensure that we create a memorable experience for you, our guests. As such, we have implemented a discretionary 'Apriciation' contribution of 5%. All of these funds go directly to everyone who is working in the business. Please note that the amount is at your discretion, so if you do not feel comfortable with this it can be left unpaid.

A LA CARTE

Homemade focaccia, Toklas sourdough, Hollis Mead salted butter V, G, D or Citizens of Soil olive oil P-B, G £4.5

Oat & fennel seed cracker & 'wasted' dip P-B, G £4

Westcombe Charcuterie | black pepper, nutmeg and garlic salami £10

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STARTERS​

Kentish beetroot, Sussex medita, spent bread G, V £15

Roasted Royal Oak carrot, cashew butter, carrot top pesto P-B, N, Mu £14​

Butter poached pollock, cuttlefish and marrow fat pea ragu D, F, Mo £18

Slow-cooked egg, Westcombe saucisson, spring onion, wild garlic velouté E, D, G £16

London red butterhead lettuce, Kultured miso aioli, crispy peas P-B, Mu £15

Chicken liver pâté, malt loaf, pickled Sussex kabu Su, G, D £16

Hand dived Scottish scallops, beef fat & black garlic takoyaki, taramasalata Mo, D, E, G  £21

Venison croquette, sauerkraut, Loveday spiced rum fig jam E, A £16

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MAINS

Charred Cornish mackerel, crab and sambal salad, cobnuts & Sussex pak choi F, N, C, Ce £39

 

Skate wing, charred Kentish leek, Ringden Farm apple F, D £39  

Brambletye celeriac "orzotto", kale salsa, confit Potash Farm chestnut P-B,G, N, Ce £34

Black pearl & oyster mushrooms, 'XO' sauce, YQ Population wheat, watercress P-B, G, Mu £34

Laines Jerusalem artichokes, crushed fava beans, kalettes P-B £34​

Cambridgeshire venison haunch*, Lancashire parsnip , elderberry ketchup Mu,  D £39

*May contain shot

Cheswell Grange short-rib, maitake mushrooms, kalette tops (for two to share) D, G £78

SIDES

 

Pink Fir potatoes, brown butter V, D   or   smoked emulsion P-B £8​

London kale salad, hemp tahini, crispy onion P-B £8

Crispy sprouts, fermented chilli oil P-B £8

Mac'n'cauli-kimcheese V, D, G £9

PUDDINGS​

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Chouxnut, baked apple, Hollis Mead cream V, D, G, E £13​​

Myatt's Farm forced Yorkshire rhubarb frangipane tart, Hollis Mead creme fraîche N, G, D, E £17 (Allow 20 minutes)

Poached pear, cashew cream, King's Lynn walnuts, pear & Calvados granita P-B, N £14​

Caramelised Edel Weiss white chocolate baked mousse, dark chocolate & miso custard V, D, E £15

Beetroot tart, rosemary and Virunga chocolate  D  £16

 

Neal's Yard Dairy Rollright D, G  £17

Served with cinnamon babka & pickled blackberries 

V - Vegetarian  |  P-B - Plant-Based  |  C – Crustaceans  |  Ce – Celery  |  D – Dairy  |  E – Eggs  |  F – Fish  |  

P – Peanuts  |  G – Gluten  |  L – Lupin  |  N – Nuts  |  Mo – Molluscs  |  Mu – Mustard  |  S – Soya  |  

SD – Sulphur Dioxide  |  Se – Sesame Seeds  |  A- Alcohol

 

Please note, we prepare our food in an environment with allergens and although we take utmost care we can’t guarantee that a dish is completely free of any allergen as traces may remain

A donation of 50p per person is added to each bill to support the work of Chefs in Schools,

a charity who provides and support online and onsite training, helping schools serve up food and food education.

They target areas with high levels of socio-economic deprivation, aiming to reduce food poverty, child obesity and malnutrition.  

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