SNACKS
Malted soughdough 3
Radishes and smoked cod’s roe 4
Comte and leek croquettes 6
STARTERS
Burrata La Latteria with peaches, amalfi lemon and salted almonds
Gazpacho with watermelon and fig leaf oil, Devon crab on toast
Coriander seared tuna with avocado, sesame and lime
Chicken and duck liver parfait, green tomatoes and sourdough toast
MAINS
Confit duck leg with a large salad Lynonnaise
Baked cornish hake, ratatouille, basil and aioli
Pan-roast pork chop with stuffed and glazed fig, sage and cocotte potatoes
Handcut strozzapreti with summer green pesto, pine nuts, presevered lemon and stracciatella
BBQ Sirloin cooked on the bone, confit potatoes, green beans and Bordelaise sauce (for two)
DESSERTS
Westcombe ricotta and lemon cheesecake
Chocolate cremosa, hazelnut praline and ice cream
Greengage and almond tart with creme fraiche
Ice cream with warm financiers
Cheese, crisp bread and chutney (£6 as extra course)
Lunch 3 courses £26
Dinner 3 courses £32
A discretionary gratuity of 12.5% will be added to the total bill. All prices include VAT at 5%
