Easter Sunday

4 courses £35

One

Asparagus velouté, wild garlic focaccia, black garlic emulsion

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

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

Smoked duck fat roast potatoes

Roasted Hispi cabbage, pickled walnut, crispy onion & blue cheese crumb

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