STARTERS

Lime-cured salmon
heritage beetroots, crème fraiche

Ham hock terrine
sweet & sour pineapple, pickled mushrooms

Chilled tomato consommé
dressed heritage tomato, cucumber, English feta

MAINS

Poached & glazed chicken
onion, yeast

Torbay sole
celeriac, verjus, mussels

Spiced lentils
cauliflower fondant, lemongrass sauce

DESSERTS

Dulcey chocolate ganache
speculoos, raspberry sorbet

Macerated strawberries
elderflower, lemon

Oxford Blue
crumpet, pear

Please note this is a sample menu and is subject to change.

Allergy Information