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 for lunch and for dinner daily.
Starters
Plum Meat Fruit
(c.1500)
Spiced red wine, chicken liver parfait & grilled bread
£26.00
13th–15th century
Hay Smoked Salmon
(c.1730)
Lemon salad, gentleman’s relish & sorrel
£26.00
1730 The Complete Practical Cook by Charles Carter
Sherried Scallops
(c.1965)
Scallop tartare, grilled shiitake & sherry mushroom broth
£34.00
1965 The Catholic Cook Book, Traditional Feast and Fast Day Recipes by William I. Kaufman
Salamagundy
(c.1720)
Smoked confit chicken, salsify, marrowbone, horseradish cream & pickled walnuts
£29.00
1720 The Cook’s and Confectioner’s Dictionary by John Nott
The Truffle
(c.1500)
Truffle, mushroom parfait & grilled bread
£29.00
13th-15th century
Rice & Flesh
(c.1390)
Saffron, beef cheek & red wine
£28.00
1390 The Forme of Cury by The Master Cooks of King Richard II
Main Courses
Roast Cod & Cockle Ketchup
(c.1830)
Flamed cockles, leaf chicory & seaweed butter
£56.00
1830 A New System of Domestic Cookery by Maria Eliza Rundell
Venison
(c.1846)
Spiced red cabbage, juniper & pickled cherries
£64.00
1846 The Modern Cook by Charles Elme Francatelli
Spiced Squab Pigeon
(c.1790)
Onions, artichokes, ale & malt
£62.00
1790 ‘The Ladies’ Assistant and Complete System of Cookery by Charlotte Mason
Roast Seabass & Green Sauce
(c.1440)
Braised chicory, parsley, pepper, onion & eucalyptus
£56.00
1440 by Elias Ashmole
Roast Cauliflower
(c.1661)
Caramelised cauliflower, macrows & shiitake dressing
£48.00
1661 The Whole Body of Cookery Dissected by William Rabisha
Hereford Ribeye
(c.1830)
Mushroom ketchup & triple cooked chips
£64.00
1830 The Cook and Housewife’s Manual by Mistress Meg Dodds
Fillet of Hereford Beef
(c.1830)
Mushroom ketchup & triple cooked chips
£64.00
1830 The Cook and Housewife’s Manual by Mistress Meg Dodds
Hereford Prime Rib for 2
(c.1830)
Mushroom ketchup & triple cooked chips
£128.00
(Our cuts of beef are dry aged for a minimum of 21 days and cooked over wood and charcoal embers)
Side Orders
Mashed potatoes
£8.00
Sprouts with chestnuts & bacon
£8.00
Honey roast parsnips
£8.00
Mixed leaf salad
£8.00
Triple cooked chips
£9.00
Desserts
Tipsy Cake
(c.1858)
Spit roast pineapple
£22.00
1858 The English Cookery Book by J.H. Walsh
Brown Bread Ice Cream
(c.1808)
Salted butter caramel, pear & malted yeast syrup
£22.00
1808 A New System of Domestic Cookery by Maria Eliza Rundell
Olive Oil ‘Perfume’
(c.1300-1200 BCE)
Maury wine, fig, pear & goat’s milk
£24.00
1300 – 1200 BCE Pylos Linear B Tablet
Black Forest Gateau
(c.2006)
Chocolate, cherry & Kirsch ice cream
£24.00
2006 The Fat Duck Cook Book by Heston Blumenthal
Sambocade
(c.1390)
Goat’s milk cheesecake, elderflower, apple, pickled blackberry & smoked candied walnuts
£22.00
1390 The Forme of Cury by The Master Cooks of King Richard II
British Cheese
Apple & plum chutney, fig & perry paste, pecan sourdough, oat biscuits & seeded crackers
£24.00
Please inform us of any allergies & ask for further details of dishes that contain allergens.
Luncheon
Three-course set luncheon menu £65 per person.
Wine pairing £49 per person.
Available Monday - Saturday at lunchtime. (Not available from December 21st to January 1st).
Menu subject to change depending on seasonal availability of produce.
Menu must be pre-booked, however may be offered on the date of booking if requested.
Smoked Salmon Belly
(c.1847)
Sourdough, beetroot & horseradish
1847 The Whole Art of Curing, Pickling and Smoking Meat and Fish by James Robinson
Nettle Porridge
(c.1660)
Garlic, parsley & fennel
1660 The Whole Body of Cookery Dissected by William Rabisha
***
Salt Cod
(c.1845)
Artichoke & seaweed butter
1845 The Practical Cook, English and Foreign by Joseph Bregion and Anne Miller
Compost Tart
(c.1390)
Grilled Ratte potatoes, goat’s cheese & garden herbs
1390 The Forme of Cury by The Master Cooks of King Richard II
***
Poore Knights
(c.1658)
Brioche, mandarin & earl grey ice cream
1658 The Compleat Cook by WM
British Cheese
Apple & plum chutney, fig & perry paste, seeded crackers, oat biscuits & bread crackers
(£5 supplement)
Sunday Roast "Potato Time"
The Sunday Roast is available Sunday lunch 12pm to 2.30pm.
Starter
Plum Meat Fruit
(c.1500)
Spiced red wine, chicken liver parfait & grilled bread
c.13th–15th century
Hay Smoked Salmon
(c.1730)
Lemon salad, gentleman’s relish & sorrel
1730 The Complete Practical Cook by Charles Carter
Salamagundy
(c.1723)
Beetroot, salsify, radish, horseradish & pickled walnuts
1723 The Cook’s and Confectioner’s Dictionary by John Nott
Roastie
Roast Potato & Caviar
(c.1664)
Supplement £15
1664 Englands Happiness Increased, or, A Sure and Easie Remedy against all Succeeding Dear Years by John Fraser
Main
Roast Chicken
(c.1672)
Pork stuffing, celeriac bread sauce & chicken gravy
1672 The English Art of Cookery by Richard Briggs
Roast Beef
(c.1830)
Yorkshire pudding, horseradish cream & beef gravy
1830 The Cook and Housewife’s Manual by Mistress Meg Dodds
Roast Cauliflower
(c.1661)
Truffle macrows, cauliflower cream & mushroom gravy
1661 The Whole Body of Cookery Dissected by William Rabisha
Served with buttered bay carrots, cabbage & onions and beef fat triple cooked roast potatoes
Dessert
Tipsy Cake
(c.1858)
Spit roast pineapple
1858 The English Cookery Book by J.H. Walsh
Sambocade
(c.1390)
Goat’s milk cheesecake, elderflower & apple, pickled blackberry, smoked candied walnuts & sorrel
1390 The Forme of Cury by The Master Cooks of King Richard II
Chocolate Tart
(c.1819)
Lime jam, frozen yoghurt & coconut sorbet
1819 The Imperial and Royal Cook by Frederic Nutt
Festive Menu
Festive Menu £160 per person (to be taken by the whole table). Available for Lunch & Dinner, from Monday 18th November to Sunday 5th January.
Pescatarian & vegetarian options are available upon request. Please inform us of any allergies & ask for further details of dishes that contain allergens.
Menu subject to change due to seasonal availability of produce.
Festive Tasting Menu
Plum Meat Fruit
(c.1500)
Spiced red wine, chicken liver parfait & grilled bread
***
Sherried Scallop
(c.1965)
Scallop tartare, grilled shiitake & sherried mushroom broth
***
King’s Venison
(c.1066)
Beetroot, smoked chestnut & spelt
Sprouts & bacon
***
Black Forest Gateau
(c.2006)
Chocolate, amarena cherry, kirsch ice cream
Or
Tipsy Cake
(c.1858)
Spit roast pineapple
***
Sweetmeat
Festive Menu £160 per person (to be taken by the whole table)
Pescatarian & vegetarian options are available upon request. Please inform us of any allergies & ask for further details of dishes that contain allergens.
Christmas Day Menu
Our chefs have curated a tasting menu to be enjoyed in the restaurant on Christmas Day. Reservations are available from 12pm to 7.30pm. Private Dining Room is available for from eight to twelve guests at 12.00pm and 6.00pm. Menu is priced at £325pp. A vegetarian menu is available and we can cater to most other dietary requirements. Children's menu available at £160.
Full payment for the menu is required in advance for all reservations. Any extras plus service will be charged on the day.
Menu subject to change due to seasonal availability of produce.
Reservations for Christmas Day will open at 10:00 on Wednesday 25th September.
Snacks
***
Plum Meat Fruit
(c.1500)
Spiced red wine, chicken liver parfait & grilled bread
***
Lobster Kedgeree
(c.1940)
Grilled lobster, caviar, rice & curry
***
Fillet of Beef Royale
(c.1821)
Smoked anchovy, bay carrot, onion & sweetbread
Truffled mashed potatoes
***
Sambocade
(c.1390)
Black truffle, Tunworth, London honey & smoked walnuts
***
Black Forest Gateau
(c.2006)
Chocolate, amarena cherry, kirsch ice cream
Or
Christmas Tipsy Cake
(c.1810)
Spit roast pineapple, vanilla & sherry
***
Sweetmeats
New Year's Eve Menu
Our Chefs have curated a five-course menu to be enjoyed in the restaurant for dinner on New Year's Eve. Reservations are available from 6pm to 9.30pm.
The New Year's Eve Menu is £225 per person and payment is required in advance for all reservations.
Vegetarian and pescatarian menus are available and we cater to most other dietary requirements.
Menu subject to change due to seasonal availability of produce.
Snacks
***
Meat Fruit
(c.1500)
Mandarin, chicken liver parfait & grilled bread
***
Sherried Scallop
(c.1716)
Smoked cauliflower, cauliflower cream, shiitake & sherry
***
Duck & Turnip
(c.79)
Buttered & creamed turnip, black truffle
Truffle mashed potatoes
***
Black Forest Gateau
(c.2006)
Chocolate, amarena cherry, kirsch ice cream
or
Tipsy Cake
(c.1810)
Spit roast pineapple
***
Menu £225 per person.
Pescatarian & vegetarian options are available upon request. Please inform us of any allergies & ask for further details of dishes that contain allergens.
Vegetarian Menu
The Truffle
(c.1500)
Mushroom parfait & grilled bread
£29.00
***
Savoury Porridge
(c.1660)
Garlic, parsley & fennel
£20.00
***
Frumenty
(c.1390)
Spelt, pickled dulse, lovage & artichoke
£20.00/£30.00
***
Salamagundy
(c.1723)
Beetroot, salsify, radish, horseradish & pickled walnuts
£20.00/£30.00
***
Braised Celery
(c.1730)
Gruyere, girolles, truffle, cider apple & smoked walnuts
£48.00
Vegan Menu
Savoury Porridge
(c.1660)
Garlic, parsley & fennel
£20.00
***
Salamagundy
(c.1723)
Beetroot, salsify, radish, horseradish & pickled walnuts
£20.00/£30.00
***
Braised Celery
(c.1730)
Girolles, truffle, cider apple & smoked walnuts
£48.00
Chocolate Bar
(c.1730)
Passion fruit jam & sorbet
£22.00
Sorbet Selection
(c.1900)
£16
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 to suit every occasion.
Six Course Menu - £195 lunch and dinner
Eight Course Menu - £230 lunch and dinner
(excluding 15% discretionary service charge)
Sample Eight Course Menu
Hay Smoked Salmon
(c.1730)
Gentleman’s relish, caviar & pickled lemon salad
Sherried Scallops
(c.1965)
Scallop tartare, grilled shiitake & sherry mushroom broth
Plum Meat Fruit
(c.1500)
Spiced red wine, chicken liver parfait & grilled bread
Roast Seabass & Green Sauce
(c.1440)
Braised chicory, parsley, pepper, onion & eucalyptus
Spiced Squab Pigeon
(c.1790)
Onions, artichokes, ale & malt
Black Forest Gateau
(c.2005)
Chocolate, cherry & Kirsch ice cream
Tipsy Cake
(c.1810)
Spit roast pineapple
Nitrogen Ice Cream Trolley
(c.1901)
Private Dining
Our private dining room, inspired by the 16th century Tudor architectural style, seats up to 12 guests. A 3 or 5 course menu is available, including some of our signature dishes.
Three Course Menu - £130 lunch and dinner
Five Course Menu - £170 lunch and dinner
Sample 3 Course Menu
Hay Smoked Salmon
(c.1730)
Lemon salad, gentleman’s relish & sorrel
Or
Plum Meat Fruit
(c.1500)
Spiced red wine, chicken liver parfait & grilled bread
***
Roast Cod & Green Sauce
(c.1440)
Braised chicory, parsley, pepper, onion & eucalyptus
Or
Chicken & Macrows
(c.1390)
Smoked cauliflower, King oyster & truffle
Or
Fillet of Hereford Beef
(c.1830)
Mushroom ketchup & triple cooked chips
***
Sambocade
(c.1390)
Goat’s milk cheesecake, elderflower, apple, pickled blackberry & smoked candied walnuts
Or
Tipsy Cake
(c.1810)
Spit roast pineapple
Sample 5 Course Menu
Hay Smoked Salmon
(c.1730)
Lemon salad, gentleman’s relish & sorrel
***
Plum Meat Fruit
(c.1500)
Spiced red wine, chicken liver parfait & grilled bread
***
Roast Cod & Green Sauce
(c.1440)
Braised chicory, parsley, pepper, onion & eucalyptus
Or
Chicken & Macrows
(c.1390)
Smoked cauliflower, King oyster & truffle
Or
Fillet of Hereford Beef
(c.1830)
Mushroom ketchup & triple cooked chips
***
Sambocade
(c.1390)
Goat’s milk cheesecake, elderflower, apple, pickled blackberry & smoked candied walnuts
Or
Tipsy Cake
(c.1810)
Spit roast pineapple
***
***
Nitrogen Ice Cream Trolley
(c.1900)
Wine
Our wine list features around 850 bins, having developed relationships with Chateaux & 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.
To request a copy of our current wine list, please email [email protected].