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
Lelearge-Pugeot 1er Cru Brut Champagne (glass) 18

Olives 4.5
Corn Kernels | Salted Almonds 4.5
Sourdough, Roast Onion & Marmite Butter 6.5
House Cured Duck Ham, Celeriac Remoulade 8

Burrata, Carraway & Onion Seeds, Olive Oil 11
Jerusalem Artichoke Bhaji, Beetroot Chutney 3 (each)
Sourdough Flatbread, Winter Tomato 8
Montgomery Cheddar Doughnut 7.5
Pork Belly, Smoked Cacklebean Egg, Chorizo Ketchup 14
Black Cuttlefish Risotto, Blood Orange 16
Purple Sprouting Broccoli, Chestnut, Raisin & Shallot Dressing 12.5
British Shiitake Fideau 20
Lake District Farmers Rare Breed Pork Chop, Peppercorn Sauce 27
Whole Plaice, Brown Butter, Capers 24
‘Slades Down Farm’ Confit Duck Leg, Haricot Beans, Chilli & Sage 25

Wood Oven Fired Carrots, Dukkah, Spiced Yogurt 7
Beef Fat, Pomme Purée 8

Pecan Pie, Salted Dulche de Leche, Pumpkin Cream 9
Rhubarb, Ginger & White Chocolate, Mille Feuille 10
Tiramisu Soft Serve 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.