The Menu

Head Chefs Michael Carr and Ben Wood have thoughtfully crafted a sharing-style menu of dishes, from nibbles to small plates and more substantial dishes.

Stony Fruit Negroni 9.5
Legearge-Pugeot 1er Cru Brut Champagne (Glass) 15

Marcella Olives 4
Porthilly Oysters & Smoked Jalapeno each 5.5
Croque Monsieur Croquetas, Pickled Apple 6
48 Hour Treacle Sourdough with Herb Butter 4.5 | Taramasalata 4.5 | Salt Pig Whipped Lardo 4.5

‘Posh Northern Tea’ Chips, Roast, Curry Sauce, Crème Fraîche, Caviar 8.5
Crudité, Whipped Feta, Salted Almonds 6.5
‘MFC’ Lamb Sweetbreads, Chorizo XO 7
Salt Pig Charcuterie – Garlic & Pepper Salami, Lomo, Collar 11.5

Tarragon & Dill Agnolotti, Green Fennel, Tomato 9.5
BBQ Aubergines Baba Ganoush- 9
Coal Roasted Leek ‘Caesar’ 9.5
Picanha Beef Tartare, Burford Yolk 12
Honeymoon Melon, Ajo Blanco, English Prosciutto 11
Stuffed Courgette Flower, Smoked Brandade, Harissa Alioli 12
Fired Hand Dived Scallop 13.5
Day Boat Crudo (Market Fish) 11

BBQ Hen of the Wood, Terriyake, Hazelnut & Truffle Pesto 26
Baked Crab Rice, Lobster Mayonnaise 32
Monkfish Tail & Shellfish Brown Butter 38
John Dory Over The Coals, Cep Butter 42 (2)
Herdwick Lamb, Courgette & Curds 28
Cotswold Pork Chop, Pineapple, Duck Egg 28
Lake District Farmer’s 60 Day Age Ribeye, Bone Marrow 400g 58 (2-3)

House Salad, Crispy Shallots, Salad Cream 6
Fried Jersey Potatoes, Roast Onion Mayonnaise, Nori 6
Braised Hispi Cabbage, Bacon Jam 7
BBQ Corn 7

Affogato Soft Serve 11
Pavlova, Strawberries, Lime Curd 9
‘Wilding Caramel Button’, Salted Milk Ice Cream 9
Jericho Cheese Company Cheeses 14

Stem Ginger & Dark Chocolate Madeleine (each) 3

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