Sample Dinner Menu

Pumpkin & sage soup 7.00

 

Cheddar & spinach soufflé with wild mushroom sauce 9.25 

 

Warm goat’s cheese & beetroot salad with balsamic dressing 9.50 

 

Pickled mackerel with toasted sourdough 10.00 

 

Venison carpaccio, shimeji mushrooms & shaved chestnut 11.00 

 

Smoked burrata with basil pesto & crostini 11.75 

 

Foie gras mi-cuit with caramelised mango & crostini 12.00

 

Pan fried diver caught scallops & glazed pork belly, celeriac puree & sliced apple 12.50

 

 

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Pea & mint risotto 14.00

 

 Moules frites 16.50

 

 Sea trout with spinach, Parmesan gnocchi & mussel veloute 17.50

  

 Pumpkin & sage ravioli with saffron sauce & roasted pumpkin seeds 18.50

 

 Duck breast, Cavolo Nero, carrot puree & jus 19.95

 

 Stonebass fillet, puy lentils, braised baby gem & carrot puree 24.95

 

Fillet of beef, creamed mash potato, braised red cabbage & jus 28.95

 

  

Steaks & chops from the Bertha oven served with either peppercorn,& Béarnaise

or chimichurri sauce & one choice of side:

 

 

Black pig pork chop 18.00

 

Pave steak for two 27.00 per person

 

Free range rib eye on the bone (340g) 29.50

 

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French fries 4.00

 

Baby mixed leaf salad 3.95

 

Wild rocket & Parmesan salad 4.50

 

 Home-made triple cooked chips 4.50

 

Broccoli  4.85

 

Orange glazed Chantenay carrots 4.50 

 

Balsamic green beans 4.50 

 

*****

 

 

Lemon tart & sorbet 7.50

 

Crème brûlée with shortbread 7.50

 

Mixed fruit crumble with custard 7.50 

 

Sticky toffee pudding with toffee sauce & clotted cream 7.50

 

 Chocolate brownie with ice-cream 7.50

 

 

 

Selection of ice-creams & sorbets from Hackney Gelato 6.50

 

Selection of cheeses from Neil's yard 10.50

 

 

 

Please inform your server of any allergies

 

A discretionary service charge of 12.5% will be added to your bill

 

January 2018