The only difference between history & the present day is that history was in the past.
À La Carte Menu
Our menu offers modern dishes, inspired by historic British gastronomy. The A 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 until 14:15 Monday to Sunday. Dinner is available from 18:00 until 21:30 Sunday to Wednesday & Public Holidays and until 22:00 Thursday to Saturday.
Starters
Meat Fruit
(c.1500)
Mandarin, 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)
Almond, saffron, veal sweetbreads & smoked eel
£24.50
Savoury Porridge
(c.1660)
Frog's legs, garlic, parsley & fennel
£23.00
Smoked Pickled Mussels
(c.79)
Garum & mussel cream, lovage, oyster leaf & purslane
£22.50
Salamagundy
(c.1720)
Chicken oysters, salsify, marrowbone, horseradish cream & pickled walnuts
£25.00
Roast Marrowbone Royale
(c.1720)
Smoked anchovy, snails, radish, mace & lovage
£22.50
Main Courses
Roast Iberico Pork Chop
(c.1820)
Smoked hispi cabbage, pickled onion, ice cider & Robert sauce
£48.00
Spiced Squab Pigeon
(c.1780)
Onions, artichokes, ale & malt
£48.00
Roast Halibut & Green Sauce
(c.1440)
Braised chicory, parsley, pepper, onion & eucalyptus
48.00
Roast Cauliflower
(c.1660)
Smoked brown butter, red wine, truffle & Macrows
£44.00
Duck & Turnip ref: Apicius (c.79)
(c.1660)
Buttered black turnip, turnip cream, truffle & civet of duck
£46.00
Roast Cod
(c.1830)
Cockle ketchup, leaf chicory & seaweed butter
£46.00
Hereford Ribeye
(c.1830)
Mushroom ketchup & triple cooked chips
£48.00
Fillet of Hereford Beef
(c.1830)
Mushroom ketchup & triple cooked chips
£52.00
Bone in Rib of Hereford Prime for 2
(c.1830)
Mushroom ketchup, triple cooked chips & side salad
£98.00
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
Rhubarb & Hibiscus
(c.1590)
Poached rhubarb with hibiscus, yogurt cream & olive oil
£18.50
Brown Bread Ice Cream
(c.1830)
Salted butter caramel, pear & malted yeast syrup
£17.50
Eggs in Verjuice
(c.1730)
Coconut pannacotta, coffee parfait, verjuice & citrus
£18.50
Libum
(c.79)
Cheese curds, preserved fig, grapes, pink pepper, honey ice cream & frozen ash
£19.50
Lamington Cake
(c.1900)
White chocolate & rum mousse, coconut, raspberry & verbena sorbet
£19.00
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 Menu
2 Courses £39.00 - Available Monday to Friday excluding Bank Holidays
3 Courses £48.00 - Available daily excluding Christmas Day. Please note that from 23rd March 2020, this will be available Monday to Friday.
Broth of Mushrooms
(c.1730)
Mushroom broth, mushroom ketchup & slow cooked hens egg
NV Fino En Rama 'Tio Pepe', González Byass, Spain £9.50
NV Fino En Rama 'Tio Pepe', González Byass, Spain £9.50
Hay Smoked Salmon
(c.1730)
Smoked beetroot, pickled lemon salad, parsley & sorrel
2018 San Giovanni della Sala, Orvieto, Castello della Sala, Umbria, Italy £13.00
2018 San Giovanni della Sala, Orvieto, Castello della Sala, Umbria, Italy £13.00
Cod in Cider
(c.1940)
Chard, onions & fired mussels
2018 Clarendelle Blanc, 'Inspired by Haut Brion', Bordeaux, France £14.00
2018 Clarendelle Blanc, 'Inspired by Haut Brion', Bordeaux, France £14.00
Chicken cooked with Lettuces
(c.1670)
Grilled onion emulsion, celeriac & oyster leaf
2015 Hondarrabi Zuri 'K5' Karlos Arginano, Pais Vasco, Spain £18.00
2015 Hondarrabi Zuri 'K5' Karlos Arginano, Pais Vasco, Spain £18.00
Rhubarb & Custard Tart
(c.1800)
Cardamom custard & rhubarb sorbet
Fine Sparkling Ice Cuvée, Peller, Niagara Peninsula, Canada £15.00
Fine Sparkling Ice Cuvée, Peller, Niagara Peninsula, Canada £15.00
Bohemian Cake
(c.1890)
Chocolate & yuzu mousse with honey ice cream
2012 Late Bottled Vintage 'Unfiltered', Quinta do Noval, Douro, Portugal £12.50
2012 Late Bottled Vintage 'Unfiltered', Quinta do Noval, Douro, Portugal £12.50
British Cheese
Apple & plum chutney, fig paste, oat cakes & seeded crackers (£10.00 supplement)
Dow’s Tawny Port, 10 years, served from Tappit Hen, Douro, Portugal £11.00
Dow’s Tawny Port, 10 years, served from Tappit Hen, Douro, Portugal £11.00
Private Dining Menu
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, complemented 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
(excluding 13.5% service charge)
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
1730 The Complete Practical Cook by Charles Carter
Meat Fruit
(c.1500)
Mandarin, chicken liver parfait & grilled bread
2008 Sauternes 'Castelnau de Suduiraut', Château Suduiraut, Preignac, Bordeaux, France
Roast Cod
(c.1830)
Cockle ketchup, leaf chicory & seaweed butter
Spiced Squab Pigeon
(c.1780)
Onions, artichokes, ale & malt
Fillet of Hereford Beef
(c.1830)
Mushroom ketchup & triple cooked chips
2014 Rioja 'Dalmau', Marques de Murrieta, Rioja, Spain
Lamington Cake
(c.1900)
White chocolate & rum mousse, coconut, raspberry & verbena sorbet
Tipsy Cake
(c.1810)
Spit roast pineapple
2010 Coteaux de l'Aubance, 'Grandpierre', Domaine du Bablut, Loire Valley, France
British Cheese
Apple & plum chutney, damson, oat cakes & seeded crackers
(£20 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
Meat Fruit
(c.1500)
Mandarin, chicken liver parfait & grilled bread
2008 Sauternes 'Castelnau de Suduiraut', Château Suduiraut, Preignac, Bordeaux, France
Roast Cod
(c.1830)
Cockle ketchup, leaf chicory & seaweed butter
Spiced Squab Pigeon
(c.1780)
Onions, artichokes, ale & malt
Fillet of Hereford Beef
(c.1830)
Mushroom ketchup & triple cooked chips
2002 Nicolas Catena Zapata, Bodega Catena Zapata, Mendoza, Argentina
Lamington Cake
(c.1900)
White chocolate & rum mousse, coconut, raspberry & verbena sorbet
Tipsy Cake
(c.1810)
Spit roast pineapple
2008 Jurançon 'Les Jardins de Babylone', Dagueneau et Pautrat, France
British Cheese
Apple & plum chutney, damson, oat cakes & seeded crackers
(£20 supplement)
Chef's Table Menu
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)
Almond, saffron, veal sweetbreads & smoked eel
2016 Pouilly-Fuissé 'Vieilles Vignes', Denis Jeandeau, Burgundy, France
Meat Fruit
(c.1500)
Mandarin, chicken liver parfait & grilled bread
2008 Sauternes Castelnau de Suduiraut, Preignac, Bordeaux, France
Smoked Pickled Mussels
(c.79)
Garum & mussel cream, lovage, oyster leaf & purslane
2017 Fiano di Avellino, Ciro Picariello, Campania, Italy
Roast Halibut & Green Sauce
(c.1440)
Braised chicory, parsley, pepper, onion & eucalyptus
2016 Santenay 1er Cru 'Maladiere', Domaine Prieur-Brunet, Burgundy, France
Duck & Turnip
(c.ref: Apicius (c.79))
Buttered black turnip, turnip cream, truffle
& civet of duck
2016 Agiorgitiko, Gaia Estate, Nemea, Greece
Libum
(c.79)
Cheese curds, preserved fig, grapes, pink pepper,
honey ice cream & frozen ash
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 Menu
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
Moët & Chandon Grand Vintage Brut, Épernay, France
(c.2012)
£18.00
Pommery 'Apanage Rosé', Brut, Reims
(c.NV)
£29.50
Krug 'Grande Cuvée' Brut, Reims, France (167eme Edition)
(c.MV)
£38.00
Grand Siècle by Laurent-Perrier, Brut, Tours-sur-Marne (24th Iteration)
(c.MV)
£40.00
Glass (125ml)
Sherry
Fino 'Una Palma', González Byass
9.50
Glass (100ml)
White
Blanc de Mer, Bouchard Finlayson, Hemel-en-Aarde Valley, South Africa
(c.2017)
8.50
Vidiano, Idaia Winery, Crete, Greece
(c.2018)
10.50
Quincy - Sauvignon Blanc, Dimitri Mesnard MS, Loire, France
(c.2018)
11.00
Château Puygueraud Blanc, Francs-Côtes-de-Bordeaux, France
(c.2015)
12.00
Kerner, Abbazia di Novacella, Stiftskellerei Neustift, Alto Adige, Italy
(c.2018)
12.00
Marsanne, Roussanne & Viognier, The Story, Victoria, Australia
(c.2016)
13.50
Bourgogne Blanc, Maison Montille, Burgundy, France
(c.2016)
14.50
Vermentino 'Rock & Rolle', Consolation, Côtes Catalanes, France
(c.2016)
15.50
Hondarrabi Zuri 'K5' Karlos Arginano, Pais Vasco, Spain
(c.2015)
16.00
Chenin Blanc - Verdelho, Momento, Western Cape, South Africa
(c.2017)
17.50
Riesling Kabinett 'Bernkasteler Doctor', Dr. H. Thanisch, Mosel, Germany
(c.2018)
18.50
Sauvignon Blanc 'Edelschuh', Wohlmuth, Styria, Austria
(c.2015)
18.50
'Auxey-Duresses, Leflaive Associés, Burgundy, France
(c.2015)
19.50
'Riesling 'Clos Liebenberg', Domaine Valentin Zusslin, Alsace, France
(c.2014)
22.00
Morillon (Chardonnay) 'Pfarrweingarten', Grosse STK Lage, Sattlerhof, Styria, Austria
(c.2015)
23.50
Pouilly-Fumé 'Silex', L.B. Dagueneau, Loire, France - Coravin
(c.2010)
45.00
Hermitage, Jean-Louis Chave, Rhône Valley, France - Coravin
(c.2000)
85.00
Glass (125ml)
Rose
Château Fontainebleau, Coteaux Varois, Côtes de Provence, France
(c.2018)
12.00
'Garrus', Caves d'Esclans, Côtes de Provence, France - Coravin
(c.2014)
36.00
Glass (125ml)
Red
Morgon 'Côte du Py', Domaine de la Chaponne, Burgundy, France
(c.2017)
9.50
Post Scryptum from Chryseia, Douro, Portugal
(c.2017)
11.00
Saperavi 'Orgo' by Gogi Dakishvili, Kakheti, Georgia
(c.2017)
12.50
Avaton (Limnio, Mavroudi, Mavrotragano), Ktima Gerovassiliou, Epanomi, Greece
(c.2014)
13.50
'Brao', Vinyes Velles Nobles, Bodega Acustic, Montsant, Spain
(c.2014)
14.50
Vertente, Dirk Niepoort, Douro, Portugal
(c.2015)
15.50
Cairanne 'Les Deux Barrique', Domaine Boutinot, Southern Rhône Valley, France
(c.2015)
17.50
Selección Privada, Vino de Pago, Finca Carrizal, Vino de la Tierre de Castilla, Spain
(c.2014)
17.50
Treinspoor - Tinta Barroca 'Old Vine Series' - WO Swartland, South Africa
(c.2015)
18.50
'Pinot Noir 'Zosia', Seresin Winery, Marlborough, New Zealand
(c.2011)
19.50
'The King', La Gran Revancha (Malbec driven blend), Mendoza, Argentina
(c.2014)
25.00
Merlot, Shafer, Napa Valley, U.S.A
(c.2010)
25.00
Cabernet Sauvignon, Boekenhoutskloof, South Africa
(c.2006)
25.50
Nuits-St-Georges 'Les Vieilles Vignes', D. Robert Chevillon, Burgundy, France
(c.2013)
26.00
Clos du Marquis by Château Léoville-Las Cases, Burgundy, France - Coravin
(c.2006)
36.00
Syrah 'Rätsel', Sine Qua Non, Ventura, California, U.S.A - Coravin
(c.2016)
125.00
Glass (125ml)
Sake
'Wa' - Harmony, Jummai Ginjo, Hou Rai Sen, Sekiya Brewery, Japan
15.50
Glass (125ml)
Sweet
Moscato d'Asti 'Bricco Quaglia', La Spinetta, Piedmont, Italy
(c.2018)
10.50
Monbazillac, Château Haut Bernasse, Southwest, France
(c.2004)
12.50
Verduzzo Passito 'Pass the Cookies', di Leonardo, Friuli-Venezia-Giulia, Italy
(c.2018)
13.50
Muscat de Rivesaltes, Les Enfants Sauvages, Roussillon, France
(c.2015)
15.50
Sauternes Castelnau de Suduiraut, Preignac, France
(c.2008)
18.50
Old Vine Muscat, Classic Classification, Chambers Rosewood, Australia
(c.NV)
19.50
Zweigelt Beerenauslese, Kracher, Burgenland, Austria
(c.2016)
20.00
Tokaji Aszu 5 Puttonyos, Disznoko, Tokaj-Hegyalja, Hungary
(c.2012)
25.50
'Ruster Ausbruch, Feiler Artinger, Burgenland, Austriav
(c.2013)
30.00
Jurançon 'Les Jardins de Babylone', Dagueneau, South West, France - Coravin
(c.2012)
59.00
Château d'Yquem 1er Cru Supérieur, Sauternes, France - Coravin
(c.2004)
125.00
Glass (125ml)
Port & Madeira
Dow's Tawny Port 10 years, Douro, Portugal
(c.NV)
11.00
Quinta de Vargellas, Taylor's, Douro, Portugal
(c.2002)
15.00
Malmsey, Colheita, H. M. Borges
(c.1998)
21.00
Glass (100ml)
Four Course Lunch Menu
4 Courses £90.00 - Available Saturday & Sunday from 28th March.
Savoury Porridge
(c.1660)
Snails, garlic, parsley & fennel
The Truffle
(c.1500)
Mushroom parfait & grilled bread
Powdered Duck Breast
(c.1850)
Braised & grilled red cabbage, spiced umbles & pickled cherries
or
Roast Cod & Green Sauce
(c.1440)
Braised chicory, parsley, pepper, onion & eucalyptus
Lamington Cake
(c.1900)
White chocolate & rum mousse, coconut, raspberry & verbena sorbet
or
Tipsy Cake
(c.1810)
Spit roast pineapple