Sunday Menu

Two courses 29.5 | Three courses 32.5

Starters

CELERIAC SOUP

roasted hazelnut and truffle oil gf, v

CURED SCOTTISH SALMON TARTARE

cucumber, Avruga caviar, creme fraiche gf

WILD BOAR AND FOIE GRAS TERRINE

spiced pear chutney, toasted London sourdough

Main courses

BEETROOT WELLINGTON

Yorkshire pudding, roast potatoes, cauliflower, Chantenay carrots, Brussel sprouts and homemade gravy v

PAN-FRIED SEA BREAM

winter ratatouille, white wine velout gf

ROAST FREE-RANGE GRESSINGHAM TURKEY

Yorkshire pudding, roast potatoes, cauliflower, Chantenay carrots, Brussel sprouts, homemade gravy and cranberry sauce

ROAST RACK OF GLOUCESTER OLD SPOT PORK

Yorkshire pudding, roast potatoes, cauliflower, Chantenay carrots, Brussel sprouts, homemade gravy and Bramley apple sauce

ROAST SCOTTISH SIRLOIN

Yorkshire pudding, roast potatoes, cauliflower, Chantenay carrots, Brussel sprouts, homemade gravy and horseradish cream

WELSH SADDLE OF LAMB FOR TWO

Yorkshire pudding, roast potatoes, cauliflower, Chantenay carrots, Brussel sprouts and homemade gravy +16

SCOTTISH SHORTHORN-CROSS CHATEAUBRIAND FOR TWO

Yorkshire pudding, roast potatoes, cauliflower, Chantenay carrots, Brussel sprouts, homemade gravy and horseradish cream +25

Puddings

WINTER BERRY TRIFLE

vanilla sponge, winter berry jelly, spiced custard and coconut whipped cream ve

TRADITIONAL CHRISTMAS PUDDING

brandy sauce v

NEAL’S YARD CHEESEBOARD

Colston Bassett, Montgomery Cheddar, Tunworth, date and ale chutney and a selection of crackers +2.5

v: vegetarian, ve: vegan, gf: gluten free

Book a Table

Book a table in the bar, restaurant or for afternoon tea.

Make a booking

Make your reservation

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