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 a discretionary 'Apriciation' contribution of 12.5%. 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.
Homemade Wildfarmed sourdough and Crumb to Crust bread, salted Ivy House Farm butter V, G, D or Citizens of Soil olive oil P-B, G £6
Fennel seed cracker & 'wasted' dip P-B, G £4.5
STARTERS
Secrett's farm beetroot, smoked cashew butter, pearled spelt P-B, G, N £18
Flourish Kabocha squash agnolotti, rarebit, Bombay mix P-B, N, G £19
London Butterhead lettuce, Kultured miso, pickled shallots, Surrey rhubarb P-B, Mu £17
Legghorn chicken dumplings, courgette, kampot pepper, fermented honey Se, S, G, E £18
Koji-cured Cornish gurnard, preserved apricot, crème fraîche, Flourish kohlrabi D, F £21
MAINS
South West bouillabaisse, Scottish cod, green olive lentils, kimchi rouille G, E, C, F £39
Surrey kalibos cabbage, sauerkraut pancake, pink flamingo peas, orange kosho P-B, Mu £34
Black Pearl, Coral Tooth & Yellow Oyster mushrooms, watercress, 'XO' P-B, G, Mu £37
Cheswell Grange ox tongue, seasonal ratatouille pain perdu, Thai basil E, D, G, Mu £42
Cornish crab, Fresh Flour orzo, Sussex monk's beard Mo, G, C, D, F £38
Foskett farm sweetcorn chowder, pickled chilli, black barley, plum Avalon P-B, G £35
Confit Devonshire duck leg, Sussex fennel & red onion hotcake, nettle cream G, D £44
SIDES
Pink Fir potatoes, brown butter V, D or smoked emulsion P-B, Mu £8
London Toscano kale salad, hemp tahini, crispy onions P-B £8
Mac'n'cauli-kimcheese V, D, G £9
Foskett Farm beans, almond butter V, N, P-B £8
PUDDINGS
Caramelised Win-Win white choc' cheesecake, peach granita V, G, D £15
Chouxnut, Sussex quince, burnt honey custard V, D, G, E £15
Baked Win-Win milk choc' mousse, brown sugar & miso custard (please allow 15 minutes) V, E, G, D £16
London fig leaf panna cotta, citrus jam, Roughway farm raspberry sorbet P-B £15
Kentish Victoria plums & strawberries, cashew cream, granita, goldencomb P-B, N £15
Win-Win choc' & spent coffee bonbons P-B, G £3
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 Food Maters, a charity which is focused on promoting healthy, fair and sustainable food systems. It assists disadvantaged communities to help them make better food choices - promoting healthy and sustainable food for all.