nat•ive

Please note this is a Sample Menu, the menu will be different due to seasonality and supply.

Whissendine Mill

Our bread is made from organic stone ground flour from Whissendine, milled by one man alone in his windmill.

Chefs Wasting Snacks

Jereusalem Artichoke, Fermented Mushroom & Isle of Mull Cheddar

Fish Bone & Lapsang Broth with Three Cornered Garlic

South West Corner

Gurnard Ceviche, Alexander & Yorkshire Rhubarb

'Fish Trim Toast'

Market Fish, Parsnip Purée, Brown Butter & Sea Purslane

Add Fermented Potato Waffle & Chicken Liver Parfait for £10

Chegworth Valley Farm

Charred Leeks, Lemon Rind Gribiche, Walnuts & Wild Chervil

Potato Risotto, Fermented Potato Crisps, Hazelnuts & Whey

South Downs National Park

'The Deerstalker Pie'

South Downs Venison, Cauliflower, Heritage Carrots & Their Tops

 

Dessert

Rhubarb & Rosemary Compote, Woodruff Custard & Coriander Honeycomb

Apple & seaweed Sorbet, Cider Apple Vinegar & Native Kombucha

'Marrowmel'

Full Chefs Tasting Menu £65

Wine Pairing £48

Must be taken by all diners at the table.

 

 

Our tasting menu is designed to shine a spotlight on what is flourishing in the fields, forests and coastlines of the UK. Because of this our menu is ever changing and so we may choose to highlight the key seasonal ingredients over the usual fish, meat or game element. Please do ask a member of staff to talk you through the menu and make waiting staff aware of any dietary requirements when booking and on the night.

 

 

Please be aware our Game is wild and dishes may contain shot.

Our cheese is sourced from Neal’s Yard Dairy and is unpasteurised. All dishes may contain traces of nuts despite our very best efforts.

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