The Menu

Head Chef Ben Wood has thoughtfully crafted a sharing-style menu of dishes to our restaurant in Jericho, from nibbles to small plates and more substantial dishes.

Stony Fruit Negroni 9.5
Champagne Testulat (glass) 16

Sourdough, Roast Onion & Marmite Butter- Chicken Liver Parfait –2.5 6.5

Jerusalem Artichoke Bhaji, Beetroot Chutney 3.5

Parmesan & Black Pepper Doughnut – Cacio e Pepe 3.5

Spiced Lamb Kofta, Fermented Wild Garlic Yoghurt 3.5

Burrata, Carraway & Onion Seeds, Olive Oil 11

Pressed Chicken and Ham Hock, Serrano Ham, Pickled Rhubarb Puree 15

Cumbrian Beef Tartare, Rosemary Hashbrown, Garlic Shoots, Walnut Ketchup 14

Wye Valley Asparagus, Chicken Wings, Crispy Egg, Black Garlic Ketchup 15

White Bean Hummus, BBQ Peas, Purple Broccoli, Crispy Kale 12

BBQ Hispi Cabbage, English Shitake, Green Thai 17

Roast Cod, Warm Mussel ‘Tartare’ Sauce 20

Monkfish Tail, Brown Butter and Pickled Garlic Shoots 25

60 Day Aged Rib Eye of Beef, Beef Fat Bearnaise – 350g 68

Lake District Farmers Rare Breed Pork Chop, Salsa Verde 30

Wood Oven Fired Carrots, Dukkah, Spiced Yoghurt 8

Lyonnaise Potato, Chive Mayonnaise 8.5

Lemon Meringue Pie, Lemon Thyme Crème Fraiche 9

Brown Sugar Meringue, Rhubarb, Clotted Cream, Pistachio 9

Dark Chocolate Delice, Blood Orange, Whipped Mascarpone 10

Selection of Cheese (Jericho Cheese Company) 15

_{Please ask any staff for ALLERGY INFORMATION – allergy packs are available. Our Kitchen employs a multiple of production processes and ingredients, therefore we cannot guarantee any dishes as allergy free. Please be aware that this menu is subject to change, due to market availability.}

_{A pre-order is required for 10 or more guests.}

_{A discretionary service charge of 12.5% will be added to the bill.}