Easter Sunday

17th April Lunch 12-4

Easter Sunday

4 courses £35

One


Asparagus velouté, wild garlic focaccia, black garlic emulsion

Two


Wye Valley asparagus tartlet
Shallot & English horseradish confit, basil emulsion, fresh truffle, quail’s egg
Pan-fried foie gras
Roasted peach, candied hazelnut, white onion & thyme velouté
Salcombe lobster ravioli (additional £10)
Thai purée, pickled Shimeji mushrooms, Asian spiced broth
Start Bay crab mille feuille (additional £10)
‘Temperatures & textures’ of Sauternes ~ Exmoor caviar ~ cucumber ~ sea buckthorn

Three


Loddiswell lamb assiette
Rack, belly, slow cooked shoulder, morels, broccoli, mint gel, lamb jus gras
Start Point hake
Jersey Royals, Exmoor caviar, pickled fennel, Beesands scallop, roasted pepper bisque
Rose Farm pork chop
Bubble & squeak, confit carrot, cabbage & bacon, apple cider sauce
Wild garlic gnocchi
Roasted pepper puree, fried Cuckoo Farm egg, chicken of the woods mushroom, wild garlic foam

Sides


Smoked duck fat roast potatoes
Roasted Hispi cabbage, pickled walnut, crispy onion & blue cheese crumb

Four


Twenty-seven Easter egg
Cherry curd, chocolate & hazelnut soil, kirsch sorbet
Lemon meringue tart
Poached rhubarb, raspberry sorbet
Passion fruit & banana soufflé (additional £10)
Speculoos, white chocolate ice cream, dark chocolate & sea salt sauce
Piña colada (additional £10)
Coconut mousse, tropical compôte, toffee pineapple, lime & cardamon ice cream

Please speak to a member of staff if you have any dietary requirements