SCROLL DOWN FOR EVENING MENU

DAYTIME MENU.

Monday - Friday. 9.30am - 4pm | Sat - Sun. 10am - 4pm


LIGHT BREAKFAST
-

Quinoa, cherry & goji granola with
coconut yoghurt & berries (v, gf, df) 8

Buckwheat & buttermilk pancakes with raspberry curd, berries & coconut yoghurt (v, gf) 8

Poached hens eggs, roasted vegetables & quinoa, romesco sauce (v, n) 8


BRUNCH
-

Eggs benedict/royal or florentine 9.5

Smashed avocado & teriyaki salmon with pickled chilli & served on sourdough 10.5

Streaky cured bacon, herb sausage, black pudding, fried egg with tomato jam & toast 9.5

Daily soup 6


SALADS
-

Buttermilk chicken, mixed leaves,
spring onion & hot sauce 10

Asparagus, mange tout, avocado & quinoa, mixed leaves & balsamic (gf,v) 6.5/10

Tuna niçoise 6.5/10

Serrano ham with buffalo mozzarella, peach, mint, rocket & oven dried tomatoes (gf) 7.5/12.5

Crispy duck, watercress, caramelized onions, rocket and hoisin dressing 7.5/12


LARGER PLATES
-

Angus beef burger, gouda cheese
& tomato with burger sauce & chips 12.5
Add streaky cured bacon for an extra 1.5

Beer battered fish & chips with
mushy peas & homemade tartar sauce 12.5

Pea & broad bean risotto,
parmesan and pea shoots 14

Roasted salmon, pappardelle,
buttered girolles, cream sauce 14


SIDES
-

Sourdough, aged balsamic & olive oil (v) 3.5

Tender stem broccoli with chilli & garlic (v) 4

Chips (v)    3.5

Minted new potatoes 3.5

Cauliflower cheese 5

Green salad  2.5


SWEETS
-

Sticky toffee pudding, pecan toffee sauce and vanilla ice cream (n)   7

Dark chocolate crème brûlée with
raspberries & shortbread 6.5

Lemon posset, chantilly cream 5.5

Cheese, chutney and oat cakes
(please ask your server for today’s cheeses) 9.5

Pineapple tart tatin, coconut ice cream 7 

 

EVENING MENU

Monday - Saturday. 6pm - 10pm | Sunday - Not available


SMALL PLATES
-

Half pint of prawns with lemon mayonnaise 7.5

Smoked salmon, pickled cucumber,
radishes, croutons & watercress 9.5

Pork terrine with cornichons &
sourdough croutes 6.5

Mac & cheese with wild mushrooms
& truffle oil (v) 8

Daily soup 6

Somerset goats cheese & sweetcorn arrancini 7.5


LARGE PLATES
-

28 Day aged yorkshire rib eye, chips,
watercress with béarnaise or garlic & parsley butter (Gf) 22.5

Pie of the day, peas & mashed potatoes 15.5

Angus beef burger, gouda cheese & tomato, shallot mayonnaise & chips 12.5
Add streaky cured bacon for an extra 1.5

Pea & broad bean risotto,
parmesan & pea shoots 14

Roasted salmon, pappardelle,
buttered girolles, with a cream sauce 14 

Pan-fried sea bass with king prawns, charred broccoli, chilli & garlic (Gf) 16.5


SALADS
-

Buttermilk chicken, mixed leaves,
spring onion & hot sauce 10

Asparagus, mange tout, avocado & quinoa, mixed leaves & balsamic (Gf,v) 6.5/10

Tuna niçoise 6.5/10 

Serrano ham with buffalo mozzarella, peach, mint, rocket & oven dried tomatoes.
(Gf) 7.5/12.5

Crispy duck, watercress, caramelized onions, rocket and hoisin dressing 7.5/12


SIDES
-

Sourdough, aged balsamic & olive oil (v) 3.5

Tender stem broccoli with chilli & garlic (v) 4

Chips (v) 3.5

Minted new potatoes 3.5

Cauliflower cheese 5

Green salad 2.5


SWEETS
-

Sticky toffee pudding, pecan toffee sauce and vanilla ice cream (n) 7

Dark chocolate crème brûlée with
raspberries & shortbread 6.5

Lemon posset, chantilly cream 5.5

Cheese, chutney and oat cakes
(please ask your server for today’s cheeses) 9.5

Pineapple tart tatin, coconut ice cream 7


df / dairy free  gf / gluten free  v / vegetarian  n / nuts