Sample Sunday Set Menu
Two courses £38.50,
Three courses £42.50
While you wait
Porthilly oyster, bonito butter sauce, yuzu (£3 supplement)
Cured Chalk stream trout, dill and fennel emulsion, almond, horseradish granita
Scottish King scallops, Jerusalem artichoke and buttermilk, hazelnut (£5 supplement)
Coronation cauliflower and cheese scotch egg, curry mayonnaise, golden raisins
Berkshire Downs lamb faggot, mint gel, samphire, lamb consommé
Roast dry aged Hereford fillet beef, with red wine gravy, beef dripping roast potatoes, vegetables, beef hash, horseradish emulsion, Yorkshire pudding
Salt baked celeriac wellington, red onion marmalade, leek duxelles, aged port sauce
Norfolk chicken breast, ricotta and mushroom stuffing, potato ‘risotto’, truffle
Fillet of cod, chive and Wyfe of Bath mash, nettle and parsley velouté
Sticky date pudding, poppy seed toffee sauce, whipped Devonshire clotted cream
Mango cheesecake, ‘hobnob’ biscuit base, mojito sorbet
Church lane rhubarb crumble, vanilla custard
British artisan cheeses, roasted nuts, Yorkshire parkin, water biscuit (₤3 supplement)
SidesChequers triple cooked chips£5.00Sautéed cabbage and onions£4.50Heritage carrots, almond and English feta£5.50Mustard mash potato£4.00
Please note: Some dishes may not be suitable for dietary requirements, please do advise our team.
All wines are subject to vintage variation. A discretionary gratuity of 10% will be added to the total bill (all gratuities and service charges go directly to our staff).
20% VAT is included in all prices.