Sunday Roast

Marinated green olives with basil mayonnaise

House baked focaccia with garlic, rosemary & our homemade cultured butter

Thinly sliced & fried vegetables with creme fraiche & horse radish

With confit garlic and Parmesan butter and smoked salted almonds

Blended chickpeas and olive oil topped with garlic confit, lady green olives, pickled red onion, fried garlic, shallot and chive with wood fired ciabatta

Topped with truffle butter, grape chutney and toasted brioche

Whipped lemon infused Velvet Cloud yoghurt, croutons, toasted pine nuts, pickled shallot & basil pesto dressing

With cornichons cream, onion marmalade and toasted sourdough

Cured dill cucumber, pickled cauliflower florets, dulse & smoked salmon roe, with Guinness brown bread

Natural (Plain) Tabasco, lemon 1/2 dozen or dozen

With white soy, white balsamic dressing, chive oil, cucumber & shallot 1/2 dozen or dozen

Truffle honey, elderflower pressed pears, raisins & orange chutney, toasted sourdough (15min)

Thick base, tomato, fior di latte, basil, parmesan, coppa ham & black pepper

Truffle béchamel, fior di latte, parmesan, flat leaf parsley

San Marzano tomato sauce, Salamella sausage, fior di latte, pickled red pepper chilli, garlic, basil

Yorkshire pudding stuffed with onion marmelade & horseradish with glazed vegetables and roasted potatoes

Yorkshire pudding stuffed with onion marmelade & horseradish with glazed vegetables and roasted potatoes

Carrot & anise puree, glazed carrot, buttered kale, crispy pork skin, rosemary & pork gravy

With beef dripping chips

Cafe de Paris & beef dripping chips

With leek soubise, warm salt cod brandade, leek roundels, caramelised hazelnuts and prosciutto ham oil

Cauliflower & almond puree, fig & aramaic chutney, pickled raisins and shallots, green grapes, green beans and caramelised almonds

served with a sauceboat of green peppercorn sauce 1a,9

with baby capers, shallot, thyme, chicken jus and brown butter

With honey roasted garlic mayonnaise

With it's own mousse

with toasted hazelnuts and crispy garlic

Bound in creamy béchamel with truffle and four great cheeses