Set Lunch Menu
May
2 Course Lunch £30
3 Course Lunch £36
Served 12 – 2pm Wednesday – Saturday
29th April - 23rd May
This menu cannot be mixed with any other menu.
Starters
Pork and nduja Scotch egg, wild garlic aioli, beer braised onion, pickled chilli and bull’s blood.
Salmon and spring onion fishcake, samphire, peas, brown butter hollandaise, gem lettuce and chervil.
Ricotta and fig leaf oil crostini with marinated heritage tomato, crushed hazelnuts, basil and balsamic.
Mains
Wold’s chicken breast, roast Jersey Royal’s, charred hispi, ceaser dressing, toasted walnuts, parmesan crumb and chicken jus.
Pan-fried red snapper, potato bravas, fennel marmalade, roasted tenderstem, chorizo arugula and lime crème fraiche and bronze fennel.
Courgette, potato and spinach pakora with feta, spinach purer, dukkha, confit spring onions and Wressle honey dressing.
Desserts
Pineapple upside down cake, honeycomb, spiced rum syrup, coconut ice-cream and toasted coconut.
Rhubarb and ginger frangipane tart, blood orange, poached rhubarb, crystalised ginger and almond brittle.
Lemon possit, blueberry compote and Limoncello drizzle cake.
Please advise us of any allergies before you order.
We want you to know that despite taking precautions, normal kitchen operations may involve some shared cooking and preparation areas, equipment and utensils, we do use many allergens in our kitchens daily. Therefore we legally cannot list items as being allergen free. We will do everything we can to ensure the food you order is suitable for your allergen(s)/dietary choices. Please talk to our team about what dishes can be altered to suit your requirements. We would like to point out that no allergen/vegan food can be 100% guaranteed. Full allergen/ vegan statement is available on our website