Sunday Lunch

2 courses £20 or 3 courses £24

To ensure the freshest local food supply we change our menu regularly.

TO START

CREAM OF CAULIFLOWER SOUP – BLUE CHEESE – TOASTED SEEDS (V, GF)

 

‘SMOKE & PICKLE’ HERITAGE BEETROOTS – GOATS CURD – FRUIT & NUT TOAST (V)

 

SALMON FISHCAKE – MATCHA GREEN TEA MAYO – LOCAL LEAF SALAD (GF)

 

CRISPY FRIED WHITEBAIT – CITRUS MAYO

 

DUCK LIVER PARFAIT – PEAR & BACON JAM – TOAST

TO FOLLOW

WINTER VEGETABLE CURRY – AROMATIC RICE – SAFFRON CRACKER (V, GF)

 

ROAST LOCAL RIB EYE – DUCK FAT ROAST POTATOES – BOXXFRESH VEGETABLES

 

BREADED WHITING – CRUSHED PEAS – FRIES

 

ROAST LOCAL PORK LOIN – DUCK FAT ROAST POTATOES – BOXXFRESH VEGETABLES

 

ROB OWTON’S BURGER – SPICED TOMATO CHUTNEY – VEGETABLE SLAW – CHIP

TO FINISH

STICKY TOFFEE PUDDING – MILK ICE CREAM – PEANUT GRANOLA

 

CHOCOLATE BROWNIE – SALTED CARAMEL ICE CREAM

 

ENGLISH CHEESE PLATE – QUINCE – BISCUITS – (£2 SUPPLEMENT)

 

PEAR & APPLE CRUMBLE – RUM & RAISIN ICE CREAM

(V= Vegetarian, GF= Gluten free, v= Vegan)
Although every care is taken regarding allergens we cannot make any guarantees because of the nature and size of our kitchen. Please ask a staff member with any concerns.
We are more than happy to alter dishes to suit dietary requirements
A discretionary service charge of 10% will be added to parties of 6 or more