Sample Sunday Lunch
NIBBLES
- Mixed marinated olives, confit garlic, chilli (Vg) £6.50
- Chef’s homemade breads & flavoured butters (V) £7.00
- Taramasalata, Espelette pepper, toast £7.50
- Chorizo scotch egg, chorizo aioli £7.50
Starters
- Wild garlic & spinach soup, smoked almond & Lyburn pesto (Vg) £9.50
- Twice-baked Wookey Hole cheddar soufflé, smoked haddock chowder £11.50
- Brockenhurst asparagus, soft boiled Cacklebean egg, rosemary & parmesan crumb (V) £11.50
- Steak tartare, Murphy’s stout bread, smoked onion dressing, parmesan, crispy onions £13.50
- Chorizo mussels, white wine, garlic & parsley sauce £12.00
- Crispy octopus, smoked chilli borlotti beans £13.00
The Roasts
- All served with Yorkshire pudding & all the trimmings
- Roast 28-day dry-aged beef Sirloin £27.00
- Roast Kelmscott pork loin £25.00
- Roast half chicken £25.00
- Golden beetroot & mixed nut roast (Vg) £21.00
Pub Classics
- Berkshire beef burger, beef fat burger sauce, cheddar, hot honey pickles, fries & onion rings £20.00
- Beer-battered haddock, mushy peas, hand-cut chips, tartare sauce £21.00
Desserts
- Sticky toffee pudding, butterscotch, tonka bean ice cream, whiskey-poached date purée £10.50
- Cardamom rice pudding, orange syrup, puffed rice & mango sorbet (Vg) £10.50
- Banana bread & crème fraîche baked Alaska, ginger crumb £10.50
- Dark chocolate mousse, salted caramel, Chantilly cream £12.00
- Lemon tart, lemon balm sorbet, sherbet £10.50
- Chef’s sweet treat trio £7.00
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Homemade ice creams & sorbets of your choice
1 / 2 / 3 scoops £3.00 / £5.00 / £7.50
British Artisan Cheese
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3 cheeses £16.00
Served with pickled walnut, prune, grape & Armagnac chutney, spiced pear purée, sourdough crackers and Chef’s bread - Barkham Blue ~ cow ~ pasteurised (V)
- Tunworth ~ cow ~ pasteurised
- Rosary ~ goat ~ pasteurised (V)
(V) Vegetarian ~ (V*) Vegetarian available ~ (Vg) Vegan ~ (Vg*) Vegan available
Please let us know if you have any food allergies or intolerances.
For parties of 8 or more a discretionary 10% service charge is added.
All tips are shared by all members of staff.