Sunday Lunch Menu

Aperitif

Sbagliato

9.5

Sweet vermouth & Campari spritzed w/Prosecco & Black olive rosemary tonic

Champagne Cocktail

DH Bloody Mary

Sloe Gin & Pear fizz

9.5

30 day aged Negroni

9.5

Salt caramel Espresso Martini

9.5

Apple & cardamom shrub w/lemon ginger ale (Non Alc)

To Think

Mixed Nuts

3.5

Gordal olives

Bread & butter

Starters & smaller dishes

Padron peppers, sea salt (vgn)

5.5

Mini Chorizo Picante

5.5

Roast Pumpkin Soup w/Parmesan crostini(vgn)

Squid ink arancini, lime & saffron mayonnaise

Iberico ham croquetas

Cured Salmon, creme fraiche, capers & pea shoots

Fresh Burrata, flat white peaches, basil, chilli & black pepper

8 / 15

Wild Boar pate, beetroot chutney, olive crostini

8.5

Mains

Weekend Roast Offer

Chicken or Lamb, duck fat roast potatoes, seasonal vegetables w/glass of house wine

Roast Ribeye of beef 450g or 750g, duck fat roast potatoes, seasonal veg & gravy (for 1 to 3 people)

38 / 54

Pappardelle pasta, Pied de Mouton, Parmesan & fine herbs (veg)

Salmon Fishcake w/ rocket leaves & tartar sauce

11.50

Bertha roast Black pig chop, fennel, celeriac remoulade

16.5

Slow cooked Lamb w/peas, broad beans, new potatoes & mint

Roast fillet of Hake w/bulls heart tomato & Mojo verde

Roast chicken or lamb, duck fat roast potatoes, seasonal vegetables & jus

18.50

Sides

Buttered french beans (veg)

Heirloom tomato & shallot salad (veg)

Chips (veg)

All prices inclusive of VAT at 20%. A discretionary 12.5% service charge will be added to table bills.
Vegetarians and vegans can be catered for. Allergy menus are available.