LUNCH
LUNCH
Crab Roll – 18
Crab and prawns in a brioche roll with
sweet & sour cucumber, green apple and radish
Mushroom Brioche – 21
Mushroom duxelles with poached egg and hollandaise sauce
Smoked Salmon Cruffin – 24
Smoked salmon with spinach and Hollandaise sauce
Crab Salad – 19
Crab and poached prawn with sweet & sour
cucumber, green apple, little gem and basil
Farmhouse Burger – 20
Brioche potato bun with a grilled beef patty,
aged Cheddar, crispy bacon, pickles, lettuce,
tomatoes, mustard-mayonnaise and ketchup
STARTERS
Beef Tartare – 22
Beef tartare with egg yolk cream,
shallot mayonnaise, pickled silver onion and toast
Supplement: Asetra caviar +15 / Black truffle +15
Gravlax Salmon – 21
Beetroot and gin cured salmon, horseradish cream,
bread and butter pickles, lemon oil
Supplements: Black truffle +15
Burrata – 19
Creamy burrata served with
marinated cherry tomatoes, crouton,
fresh green herbs and basil oil
MAINS
Steak Diane – 39
Grilled tournedos with sautéed chanterelles,
forest mushrooms, parsnip cream and Diane sauce
Supplements: Black truffle +15
Cod – 38
Sousvide cod with pomme paolo potato,
parsnip cream and trout roe, finished
with lavas oil, served with beurre blanc
Ricotta & Lemon Ravioli – 31
Ricotta and lemon filled ravioli with roasted parsnip,
wilted spinach, basil oil and served with salted lemon sauce
Supplements: Black truffle +15
TO SHARE
Rib-Eye – 44 p.p.
A cut of prime rib-eye for two, grilled and served with Madeira jus
Supplements: Black truffle +15
Williams Fish Pie – 26 p.p.
Classic British fish pie with cod, mussels,
gamba and monkfish, topped with golden puff pastry
Roasted Chicken – 35 p.p.
Roasted chicken with truffle sauce, finished with chives
Supplement: Black truffle +15
SIDES
Farmer’s Carrots – 7
Glazed carrots, gently roasted with honey and thyme
Creamed Leek – 9
Nutmeg infused creamy leeks with
breadcrumbs and grated cheese
Potato Chips – 7
Potato chips with skin, served with homemade mayonnaise
Duck Fat Potatoes – 8
Crispy potatoes roasted in duck fat
Supplement: Black truffle +15
Side Salad – 7
Lettuce with herbs, toasted seeds and nuts,
served with Banyuls vinegar dressing
DESSERTS
Chocolate Cookie – 14
Chocolate chip cookie with chantilly
and warm chocolate sauce
Mango & Passionfruit Coupe – 12
Mango and passionfruit compote with crisp crumble,
mango sorbet, basil and white chocolate foam
Sticky Toffee – 13
Sticky toffee with vanilla ice cream and caramel sauce
Cheese Selection – 18
A selection of cheeses with homemade
fruit compote and artisan nut bread
Tip: Enhance your experience with a glass of aged Port
