Carrot & fennel soup, stout & treacle wheaten
Salmon fishcake, roasted pepper aioli, mixed leaves
Burrata, heritage tomato salad, shallot, basil, kalamata olives
Parson’s honey & chilli chicken wings, blue cheese dip
Ham & cheese crubeens, mustard mayonnaise, aged Parmesan, mixed leaves
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Treacle cured roast beef, pan roast gravy
Chicken supreme, bread sauce, chicken jus
Slow cooked pork belly, Bramley apple, cider jus
Pan roasted hake, chive beurre blanc
Spinach & nut roast, spiced tomato relish, vegetable gravy (v)
All served with creamy mash, roast potatoes & seasonal vegetables
Dark chocolate torte, passion fruit syrup, passion fruit sorbet
Sticky toffee pudding, butterscotch sauce, honeycomb ice cream
White chocolate cheesecake, macerated strawberries, strawberry crisp
Selection of ice creams
Typical Sunday menu shown. Menu will change depending on the supply of fresh, seasonal produce.
A discretionary service charge of 10% will be added to the bill on tables of 5 or more. All tips go directly to the front and back of house teams.
