Menu
Starters
Heirloom tomato salad, borage, yellow tomato sorbet, fresh goat's curd
10.50
St Austell bay mussels, summer vegetables, pistou, cannellini beans
9.00
Loch Duart salmon tartare, avocado, cucumber, pickled hot wax peppers
12.50
Duck egg, parmesan, preserved wild garlic and mushroom tart
11.00
Main Courses
Roasted Ashburton duck, fermented red currants, Bengrove shiitake mushrooms
23.00
Herb-crusted plaice, roasted summer broccoli, green olive dressing
24.00
Roasted pollock, parmesan gnocchi, yellow courgettes, king oyster mushrooms
23.00
Baby aubergines, miso and black sesame glaze, semi-dried tomato, herb salad
18.00
Sides
Pitney Farm summer salad
5.00
Cheese
Selection of cheeses, Market Bakery honey, fig and almond brioche
11.00
Desserts
Somerset cherries, frozen honey and cider brandy, almond madeleines
10.50
Nectarine and elderflower cheesecake
9.50
A selection of Market Bakery ice cream
6.50