Menus
The carte is rewritten most Mondays around what Ashcombe Farm sends and what the Brixham day boats land. Set lunch runs Tuesday to Saturday. Sundays are roasts only.
A la carte
Served from six until half nine, and until ten on Friday and Saturday. Three courses lands around £45 a head before drinks. A discretionary 10 per cent service charge goes on the bill and straight to the team.
three per order, cut while warm
sourdough crisps, pickled fennel
on dripping toast, aged sherry vinegar
orange peel, fennel seed
cucumber, buttermilk, dill
hazelnut, aged cider vinegar
garlic butter, parsley, sourdough
brown butter, chives, toasted seeds
gooseberry, horseradish, cucumber
baked here each morning, salted overnight butter
bone marrow, watercress, red wine
mussels, sea vegetables, Somerset cider
spring greens, anchovy, new potatoes
brown shrimp, capers, brown butter
cured egg yolk, aged Berkswell, wild garlic
pearl barley, burnt apple, hazelnut
rosemary salt
black pepper, lemon
mustard dressing, soft herbs
far too much butter
hazelnut shortbread
Yorkshire forced rhubarb, sherry, thick cream
creme fraiche
three, with quince and oatcakes
house vanilla ice cream, double espresso
Set lunch
Tuesday to Saturday, twelve until half two, last orders 2.15. The same kitchen and the same suppliers, with a shorter list. Add a glass of picpoul for £8.50 or a half carafe for £16.
brown butter, chives
gooseberry, horseradish
buttered greens
new potatoes
wild garlic, aged Berkswell
poached rhubarb
Choose any two or three courses from the list above. Sides are £5 each.
Sunday roast
Every roast comes with duck fat potatoes, a Yorkshire pudding, buttered greens, honey roast roots, cauliflower cheese and gravy. Starters and puddings from the carte are on as well.
Hale Court Farm, aged forty-five days, carved pink
half a bird for two to share, bread sauce
crackling, bramley apple
onion gravy, no compromise
sirloin and chicken, all the trimmings, one pudding
Under tens £12, with a smaller everything. Extra Yorkshires are £2 and nobody judges.
How Sunday works, in detailDietary notes
Full allergen information is on the paper menus and behind the bar. Our kitchen is small and handles gluten, nuts, dairy, egg, fish, shellfish, celery and sesame, so we cannot promise zero cross contact. Say the word when you book and the kitchen will plan around it.
There are always two vegetarian starters and two mains on the carte, at least one of them vegan, and the Sunday wellington is vegan as it stands. It is cooked with the same attention as the beef, not assembled from the garnishes.
Dishes marked gfo can be made gluten free at the table. We bake a gluten free loaf on Fridays and Saturdays. Dairy free versions of most dishes are possible with a day's notice on the booking.
Tables for two to twenty
Tables go quickest for Friday dinner and Sunday lunch. Book those a fortnight out and you will get the time you actually want.
Or ring the restaurant on 0117 496 0148, Tuesday to Saturday from 10am.