The only difference between history & the present day is that history was in the past.
À La Carte
Our menu offers modern dishes, inspired by historic British gastronomy. The À La Carte menu is available throughout lunch and dinner Monday to Sunday excluding Christmas day. Open 7 days a week, lunch is available from 12:00-14:30 and dinner from 17:00-20:30 Sunday to Thursday. The restaurant is open all day from 12:00 to 20:30 on Friday & Saturday.
Starters
Plum Meat Fruit
(c.1500)
Spiced red wine, chicken liver parfait & grilled bread
£23.50
Earl Grey Tea Cured Salmon
(c.1730)
Pickled lemon salad, gentleman’s relish & sorrel
£22.00
Rice & Flesh
(c.1390)
Saffron, beef cheek & red wine
£24.50
Sherried Scallop
(c.1970)
Smoked cauliflower, cauliflower cream, grilled shiitake & Sherry
£28.00
Salamagundy
(c.1720)
Smoked confit chicken, salsify, marrowbone, horseradish cream & pickled walnuts
£25.00
Main Courses
Roast Iberico Pork Chop
(c.1820)
Spelt, kohlrabi, apple & Robert sauce
£49.00
Roast Cod & Green Sauce
(c.1440)
Braised chicory, parsley, pepper, onion & eucalyptus
£46.00
Roast Cauliflower
(c.1660)
Caramelised cauliflower macrows & smoked shiitake dressing
£44.00
Powdered Duck Breast
(c.1850)
Spiced red cabbage, umbles & pickled cherries
£48.00
Hereford Ribeye
(c.1830)
Mushroom ketchup & triple cooked chips
£50.00
Fillet of Hereford Beef
(c.1830)
Mushroom ketchup & triple cooked chips
£52.00
Mashed potatoes
6.50
Buttered sprout hearts
£6.50
Mixed leaf salad
£6.50
Triple cooked chips
7.50
(Our cuts of beef are dry aged for a minimum of 21 days and cooked over wood and charcoal embers)
Desserts
Tipsy Cake
(c.1810)
Spit roast pineapple
£18.50
Brown Bread Ice Cream
(c.1830)
Salted butter caramel, pear & malted yeast syrup
£18.00
Smoked Walnut Mousse
(c.1600)
Gingerbread ice cream, salted caramel & mulled wine poached pear
£19.50
Taffety Tart
(c.1660)
Caramelised Apple, rose yoghurt cream, fennel & vanilla
£18.50
Sambocade
(c.1390)
Goats milk cheese cake, elderflower & apple, pickled blackberries and walnuts
£18.00
British Cheese
Apple & plum chutney, fig & perry cheese, oat cakes & seeded crackers
£20.00
Please inform us of any allergies & ask for further details of dishes that contain allergens.
Set Lunch
2 Courses £39.00 | 3 Courses £48.00
Available between 12:00 to 15:00 Monday to Friday excluding Bank Holidays
Hay Smoked Salmon
(c.1730)
Beetroot, pickled lemon salad, parsley & horseradish
2018 Vidiano, Idaia Winery, Crete, Greece £11.00
Savoury Porridge
(c.1660)
Snails, garlic, parsley & fennel
2018 San Giovanni della Sala, Orvieto, Castello della Sala, Umbria, Italy £13.00
Slow Cooked Pork Belly
(c.1820)
Savoy cabbage, pickled onion, apple & Robert sauce
2015 Clarendelle Rouge 'Inspired by Haut Brion', Bordeaux, France £14.00
Roast Cod & Admiral Sauce
(c.1830)
Parsnip purée, shrimps, brown butter & caper
2015 Loureiro 'Escolha', Quinta do Ameal, Minho, Portugal £15.00
Christmas Custard Tart
(c.1800)
Mincemeat jam, brandy & nutmeg
2019 Verduzzo Passito 'Pass the Cookies', di Leonardo, Friuli, Italy £13.50
Bohemian Cake
(c.1650)
Chocolate mousse, cherry & Kirsch
2017 Zweigelt Beerenauslese, Kracher, Burgenland, Austria £20.00
British Cheese
Apple & plum chutney, fig & perry cheese, oat cakes & seeded crackers (£10.00 supplement)
Dow's Tawny Port 10 years, Douro, Portugal £11.00
Private Dining
Our private dining room, inspired by the 16th century Tudor architectural style, seats up to 12 guests. A 3 or 4 course menu is available and include our signature dishes, complimented by three wine pairing options to suit every occasion.
Sample 3 Course Menu £95 lunch / £105 dinner
Sample 4 Course Menu £115 lunch / £125 dinner
Sample 3 Course Menu
Earl Grey Tea Cured Salmon
(c.1730)
Pickled lemon salad, gentleman’s relish & sorrel
2016 Albariño, 'La Comtesse de Pazo Barrantes', Valle del Salnés, Rias Baixas, Spain
Plum Meat Fruit
(c.1500)
Spiced red wine, chicken liver parfait & grilled bread
2008 Sauternes 'Castelnau de Suduiraut', Château Suduiraut, Preignac, Bordeaux, France
Roast Cod & Green Sauce
(c.1440)
Braised chicory, parsley, pepper, onion & eucalyptus
Powdered Duck Breast
(c.1850)
Spiced red cabbage, umbles & pickled cherries
Fillet of Hereford Beef
(c.1830)
Mushroom ketchup & chips
2014 Rioja 'Dalmau', Marques de Murrieta, Rioja, Spain
Sambocade
(c.1390)
Goats milk cheesecake, elderflower, apple, pickled blackberries & walnut
Tipsy Cake
(c.1810)
Spit roast pineapple
2010 Coteaux de l'Aubance, 'Grandpierre', Domaine du Bablut, Loire Valley, France
British Cheese
Apple & plum chutney, fig & perry cheese, oat cakes & seeded crackers
(£20.00 supplement)
Sample 4 Course Menu
Earl Grey Tea Cured Salmon
(c.1730)
Lemon salad, gentleman’s relish & Exmoor caviar
2015 Chardonnay 'Unfiltered', Newton Cellars, Napa Valley, U.S.A
Plum Meat Fruit
(c.1500)
Spiced red wine, chicken liver parfait & grilled bread
2008 Sauternes 'Castelnau de Suduiraut', Château Suduiraut, Preignac, Bordeaux, France
Roast Cod & Green Sauce
(c.1440)
Braised chicory, parsley, pepper, onion & eucalyptus
Powdered Duck Breast
(c.1850)
Spiced red cabbage, umbles & pickled cherries
Fillet of Hereford Beef
(c.1830)
Mushroom ketchup & chips
2002 Nicolas Catena Zapata, Bodega Catena Zapata, Mendoza, Argentina
Sambocade
(c.1390)
Goats milk cheesecake, elderflower, apple, pickled blackberries
& walnuts
Tipsy Cake
(c.1810)
Spit roast pineapple
2008 Jurançon 'Les Jardins de Babylone', Dagueneau et Pautrat, France
British Cheese
Apple & plum chutney, fig & perry cheese, oat cakes & seeded crackers
(£20.00 supplement)
Chef's Table
For a behind the scenes dining experience, the Chef's Table offers an intimate insight into the energy and activity of the kitchen. Accommodating four to six guests, a bespoke menu will be served direct to your table by the chef. Your own dedicated sommelier will be on hand throughout the meal to advise on wine pairings.
Lunch - Five Courses £145.00 or Eight Courses £175.00
Dinner - Six Courses £165.00 or Nine Courses £225.00
Wine pairing options available
Sample Menu
Earl Grey Tea Cured Salmon
(c.1730)
Pickled lemon salad, gentleman’s relish & sorrel
2016 Albarino 'La Comtesse de Pazo Barrantes', Rias Baixas, Galicia, Spain
Rice & Flesh
(c.1390)
Saffron, beef cheek & red wine sauce
2016 Pouilly-Fuissé 'Vieilles Vignes', Denis Jeandeau, Burgundy, France
Plum Meat Fruit
(c.1500)
Spiced red wine, chicken liver parfait & grilled bread
2008 Sauternes Castelnau de Suduiraut, Preignac, Bordeaux, France
Smoked Pickled Mussels
(c.79)
Garum & mussel cream, lovage & purslane
2017 Fiano di Avellino, Ciro Picariello, Campania, Italy
Roast Cod & Green Sauce
(c.1440)
Braised chicory, parsley, pepper, onion & eucalyptus
2016 Santenay 1er Cru 'Maladiere', Domaine Prieur-Brunet, Burgundy, France
Powdered Duck Breast
(c.1850)
Spiced red cabbage, umbles & pickled cherries
2016 Agiorgitiko, Gaia Estate, Nemea, Greece
Smoked Walnut Mousse
(c.1600)
Gingerbread ice cream, salted caramel & mulled wine poached pear
2018 Riesling Spätlese 'Ürziger Würzgarten', Markus Molitor, Mosel, Germany
Tipsy Cake
(c.1810)
Spit roast pineapple
2018 Coteaux du Layon 'Passerillé', P. Delesvaux, St. Aubin de Luigné, Loire, France
Nitrogen Ice Cream Trolley
(c.1900)
Wine
Stefan Neumann MS and Vincenzo Arnese offer a wine list of around 850 bins, having developed relationships with Chateau & Estates from around the world.
With a depth of vintages from top producers as well as smaller vineyards with limited allocations.
We also offer an extensive list of wines by the glass, a perfect opportunity to explore pairings with the dishes from the menu.
Below is a sample menu therefore wines and prices may vary.
Champagne
Pierre Paillard 'Les Parcelles 14 Bouzy', Grand Cru, Extra Brut, Champagne
(c.NV)
20.00
Delamotte Rose, Le Mesnil-sur-Oger, Brut, Champagne
(c.NV)
27.00
Glass (125ml)
White
Quincy - Sauvignon Blanc, Dimitri Mesnard MS, Loire, France
(c.2018)
12.00
San Giovanni della Sala, Orvieto, Castello della Sala, Umbria, Italy
(c.2018)
13.00
Albarino, 'La Comtesse de Pazo Barrantes' Val do Salnes, Rias Baixas, Spain
(c.2016)
23.00
Pouilly-Fuisse 'Vieilles Vignes', Denis Jeandeau, Burgundy, France
(c.2016)
25.00
Glass (125ml)
Rose
Château Fontainebleau, Coteaux Varois, Côtes de Provence, France
(c.2018)
13.00
Glass (125ml)
Red
Zweigelt, Umathum, Burgenland, Austria
(c.2017)
11.00
Clarendelle Rouge 'Inspired by Haut Brion', Bordeaux, France
(c.2015)
14.00
Pinot Noir, Ocean Eight, Mornington Peninsula, Victoria, Australia
(c.2016)
21.00
Malbec 'Las Compuertas', Terrazas de los Andes, Mendoza, Argentina
(c.2014)
26.00
Glass (125ml)
Sweet
Coteaux du Layon 'Passerilee', P. Delesvaux, St Aubin de Luigne, Loire, France
(c.2018)
14.50
Sauternes Castelnau de Suduiraut, Preignac, France
(c.2008)
18.50
Tokaji Aszu 5 Puttonyos, Disznoko, Tokaj-Hegyalja, Hungary
(c.2012)
25.50
Glass (125ml)
Terrace Cocktails
Gin & Tonic with Cambridge Gin
16.00
Gin & Tonic with 'The Botanist'
16.00
Gin & Tonic with Monkey 47
18.00
Negroni (Gin, Vermouth de Torino & Campari)
17.00
Aperol Spritz (Aperol, Prosecco, Soda)
14.00
Pimm's (Pimms No.1, Lemonade)
17.00
Champagne Mule (Vodka, Lime, Ginger Beer, Champagne)
21.00