Breakfast Menu

We are now serving breakfast daily to the public between the hours of 8.00 am and 10.00 am

Cereal, toast, jams & preserves

£3.95

Fresh baked pastries

£3.50

Home-made porridge, brown sugar, whisky

£4.00

Smoked salmon, scrambled egg, crème fraîche

£7.95

Black pudding, local sausage, free-range duck egg, fried toast,
field mushroom, smoked streaky bacon

£9.95

English muffin, poached egg, smoked streaky bacon, hollandaise sauce

£8.50

Fresh fruit salad, natural yoghurt, granola

£4.95

• B&B guests enjoy one of the above, orange juice and tea/coffee
• Please notify a member of staff of any allergen and dietary requirements.
• A discretionary 10% service charge will be added to your bill.

Lunch Menu, served Monday – Saturday (changes most days)


Snacks

Baked bread & slated butter

£2.5

Crisp pork, burnt apple

£4.5

Pomme dauphines (v)

£4

Smoked Salmon, caper & lemon

£5

Chicory smoked almonds

£3

Marinated Nocellara olives

£4.5

Starters

Ham hock terrine, toasted brioche

Shaved pear, black olive & feta (v)

Mains

Grilled salmon, buttered pink fir potato & white wine cream

Charred asparagus, crisp hens egg, goats curd & hazelnut (v)

Pudding

Crema Catalana

Dark chocolate & banana tart

Two courses – £15.00
Three courses – £18.00

⦁ Please notify a member of staff of any allergen and dietary requirements.
⦁ A discretionary 10% service charge will be added to your bill. Service charge is shared by the whole team.

Sample À la Carte Menu, served at lunch & dinner Monday to Saturday, changes monthly.


Bar & Restaurant Snacks

Baked bread & salted butter

£2.5

Chicken Caesar croquettes

£4

Mixed marinated olives (v)

£4

 Smoked salmon, caper & lemon

£5

Curried crisp whitebait

£4.5 

Sweetcorn popcorn (V)

£3

Starters

Chilled salmorejo soup, basil & crumbled Gorgonzola (v)

£6

Thai style chicken salad, peanuts, cashews & lime

£6.5

Pork & pistachio terrine, pineapple jam & brioche

£7

Charred asparagus, confit egg yolk, pine & curd (v)

£ 7.5

Smoked mackerel rillettes, toasted sourdough & horseradish

£7.5

Portland crab, avocado, cucumber & fennel

£8.5

Mains

Pan-fried cod, soup au pistou

£ 16.5

Ricotta gnudi, Parmesan cream, walnut & endive (v)

£16

Pan fried sea bream, lemon, parsley & shrimp butter

£19

Moroccan spiced lamb rump, chickpeas, quinoa & feta

£18.5

Roasted chicken breast, confit carrot, girolle & garlic

£17.5

Crisp pork collar, sweetcorn, chorizo dumplings, peas & broad beans

£17

Sides

Mixed baby salad, lemon split dressing (v)

£ 3

Triple cooked chips, paprika salt (v)

£3

Heritage tomato & black olive salad (v)

£3

Buttered new potatoes (v)

£3

Peas a la française

£ 3

Puddings

Pineapple, chilli, lime, mango, cashew & coconut

£7

Classic egg custard tart, pine nuts & raisins

£6

Raspberry soufflé & pistachio ice cream

£8

Mint parfait, oreyles chocolate ice cream & crisp meringue

Dark chocolate & hazelnut delice, white chocolate sorbet

£8

Selection of local cheese, lavender honey, grapes & crackers

£8.5

• Please notify a member of staff of any allergen and dietary requirements.
• A discretionary 10% service charge will be added to your bill. Service charge is shared amongst the whole team.

Sample Sunday Lunch Menu, changes weekly


Starters

Anchovy salad, Alsace bacon, baby gem and croutons
Thai chicken salad, soy, peanut, lime
Black pudding with fried hens egg
Carrot and ginger soup

Mains

Beef, roasties, yorkie pud, carrot & horseradish
Roasted belly pork, scorched apple puree, celeriac & roasties
Roast chicken, broccoli, roasties, and bread sauce
Pan-fried trout, new potatoes, tender stem broccoli, and white wine cream
Roast carrot risotto, spiced walnuts (v)

Sides

Cauliflower cheese
Roasted parsnips, broccoli and carrot
Salt baked cabbage and celeriac

Pudding

Sticky toffee pudding with milk ice cream
Crème brulee
Chocolate cremeux, peanut & honeycomb ice cream
Selection of local cheese, chutney & apple

One course – £16.00
Two courses – £21.00
Three courses – £25.00

Valentine menu


Walnut toast, compressed pear & lavender

Seared scallop, white chocolate, cauliflower & truffle risotto

Tasting of quail, smoked breast, confit leg, crisp egg & albufera sauce

Lemongrass smoked halibut, fregola, fresh mussels, parsley & burnt lemon

Blackened beef, potato puree, spinach, cep and a madeira jus

Scorched watermelon sorbet, confit lime

Illanka tart, salted caramel & milk ice cream

£65.00 pp

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Meet Our Head Chef

dan-jahons-profile-pic

Dan Johns

Dan was born and raised in the costal area of South Hams in Devon. Dan started working in kitchens at the age of 14 and by the time he was 18 he had worked at 2 AA rosette restaurants. From here he was able to hone his skills in both gastro pub and fine dining food. Having worked in some of Devon’s finest restaurants, including the Horn and Plenty, he then joined Gary Rhodes at his famous “W1” Michelin star restaurant, at the Cumberland Hotel. After a successful period here, Dan transferred to Searcy’s at The Gherkin. This was Dan’s first experience of working in a corporate kitchen and managing a large team of 25 chefs and running 3 kitchens. Later he moved within the group to Urban Coterie where he worked under counsel of Anthony Demetre. Having spent many years working in some of London’s top restaurants, Dan wants to put his own unique twist on a country pub, bringing a variety of styles and flavours to one of the most sought after villages in Kent.

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