The Menu

Sun-ripened tomatoes, torn basil, cold-pressed olive oil, sourdough

Sweet pea purée, lemon thyme, brown butter

Apple compote, fennel slaw, crackling

Whipped goat's curd, candied walnuts, micro herbs

Pickled cucumber, charred sourdough, dill

Garlic, thyme, truffle butter on rye

Slow-cooked 8 hours, soft polenta, red wine jus, gremolata

Brown shrimp butter, samphire, jersey royals

Cherry reduction, glazed root vegetables, watercress

Aged parmesan, truffle oil, garden herbs

Tahini cream, pomegranate, dukkah, herb oil

Triple-cooked chips, watercress, peppercorn sauce

Dark chocolate ganache, gold leaf, Maldon salt

Date sponge, butterscotch sauce, clotted cream

Shortbread, raspberry, basil sugar

Three local cheeses, chutney, oat biscuits, grapes

Tanqueray, Campari, sweet vermouth, orange peel

Bourbon, demerara, aromatic bitters, applewood smoke

Cucumber gin, lime, elderflower cordial

Hattingley Valley, Hampshire — glass / bottle

Côtes du Rhône, France — by the glass

Loose Cannon, Abingdon — 500ml