Rooms // Restaurant // Deli
To be taken by the whole table – 75 per person
~or~
Confit Chalk stream trout, sesame, lemongrass and ginger sauce 14
Wild mushroom consommé, herb gnocchi, quails egg 9.50
Hand dived Brixham scallops, shellfish bisque, rouille and crouton 12
Venison tartare, parsley and pickle gel, watercress 12
***
Salt baked celeriac steak, whipped goats cured, celeriac purée, root vegetables crisp 16
Wild seabass, pomme vinaigrette, root vegetables, carrot, fish red wine sauce 18
Fordmore Farm beef sirloin, potato terrine, Jacobs ladder, chargrilled hispi cabbage, celeriac, beef red wine sauce 25
Local venison fillet, pomme purée, sprout tops, chestnut, pancetta
red current and venison sauce 22