Elystan Street

with pickled cucumber, jersey royals, citrus crème fraîche, radish and dill oil

with Caesar cream, white asparagus, capers, crisp shallots and parsley

with grilled langoustines, leek hearts, sea herbs and lovage

with a deep fried pheasants egg, hazelnut oil and a light truffle cream

with new season's garlic leaf pesto and parmesan and mousserons

with fennel, orange, chilli and garlic

with slivered asparagus, radish, spring onions and soft herbs

with hispi cabbage, mousserons and a coddled egg dressing

with Montgomery cheddar, melted leeks, button mushrooms and truffle

with crushed Jersey Royals, sea kale and an emulsion of mussels, leeks and mousserons

with garlic leaf pesto, white asparagus, parmesan cream and hispi leaves

with creamed potato, buttered mousserons, white asparagus and roasting juices

with Berkswell and nettle gnocchi, spinach, glazed lettuce and a vinaigrette of spring vegetables

with field mushrooms, caramelised onions, galette potatoes, bone marrow, snails and thyme

with lemon ice cream and olive oil

with yoghurt ice cream

with strawberries and elderflower

peanut and salted caramel bar with banana ice cream

with a cod fish finger, lovage cream and lemon

with a coddled egg dressing and parmesan

with pickled cucumber, new potatoes, radish, citrus creme fraiche and dill

with new season's apricots, artichokes, roasted almonds and fennel pollen

with trombetta courgettes, green beans, hazelnut pesto, cashew milk and olive oil

with crisp shallots and chargrilled sourdough

with buttered leeks, button mushrooms and a small green salad

with Jersey Royal potatoes, asparagus, coastal leaves and seaweed mayonnaise

with garlic leaf pesto, white asparagus, parmesan cream, hispi leaves and mousserons

with ewe's curd, spring vegetables, gravy and mint

With Yorkshire pudding, crushed celeriac, roast potatoes and gravy. Available only for lunch

with deep fried pheasant egg and a light truffle cream

with milk ice cream and malt

with hazelnut ice cream, 100's and 1000's and a warm chocolate sauce

with apricots and camomile

with chive oil, leek hearts and egg

with garlic leaf, pine nuts, butter and parmesan

with pickled cucumber, jersey royals, citrus crème fraîche, radish and dill oil

with new season's apricots, artichokes, roasted almonds and fennel pollen

with ewe's curd, balsamic vinegar, soused red onion and olive oil

with hazelnut oil, a deep fried pheasant egg and a light truffle cream

with trombetta courgettes, green beans, hazelnut pesto, cashew milk and olive oil

with Montgomery cheddar, melted leeks, button mushrooms and truffle

with new season's white asparagus, buttered mousserons and a coddled egg dressing

with new potatoes, asparagus, sea vegetables and seaweed mayonnaise

with garlic leaf pesto, white asparagus, hispi leaves and a parmesan cream

with nettle gnocchi, glazed cos lettuce, spring vegetables and mint

with celeriac remoulade, beetroot, baked potatoes and horseradish

with strawberry and elderflower

with hazelnut ice cream, 100's and 1000's

with caramelised orange

rhubarb, green apple, grapefruit and vanilla

with chocolate and rum macaroons

with pickled cucumber, jersey royals, citrus crème fraîche, radish and dill oil

with Caesar cream, white asparagus, capers, crisp shallots and parsley

with grilled langoustines, leek hearts, sea herbs and lovage

with a deep fried pheasants egg, hazelnut oil and a light truffle cream

with new season's garlic leaf pesto and parmesan and mousserons

with fennel, orange, chilli and garlic

with slivered asparagus, radish, spring onions and soft herbs

with hispi cabbage, mousserons and a coddled egg dressing

with Montgomery cheddar, melted leeks, button mushrooms and truffle

with crushed Jersey Royals, sea kale and an emulsion of mussels, leeks and mousserons

with garlic leaf pesto, white asparagus, parmesan cream and hispi leaves

with creamed potato, buttered mousserons, white asparagus and roasting juices

with Berkswell and nettle gnocchi, spinach, glazed lettuce and a vinaigrette of spring vegetables

with field mushrooms, caramelised onions, galette potatoes, bone marrow, snails and thyme

with lemon ice cream and olive oil

with yoghurt ice cream

with strawberries and elderflower

peanut and salted caramel bar with banana ice cream

with a cod fish finger, lovage cream and lemon

with a coddled egg dressing and parmesan

with pickled cucumber, new potatoes, radish, citrus creme fraiche and dill

with new season's apricots, artichokes, roasted almonds and fennel pollen

with trombetta courgettes, green beans, hazelnut pesto, cashew milk and olive oil

with crisp shallots and chargrilled sourdough

with buttered leeks, button mushrooms and a small green salad

with Jersey Royal potatoes, asparagus, coastal leaves and seaweed mayonnaise

with garlic leaf pesto, white asparagus, parmesan cream, hispi leaves and mousserons

with ewe's curd, spring vegetables, gravy and mint

With Yorkshire pudding, crushed celeriac, roast potatoes and gravy. Available only for lunch

with deep fried pheasant egg and a light truffle cream

with milk ice cream and malt

with hazelnut ice cream, 100's and 1000's and a warm chocolate sauce

with apricots and camomile

with chive oil, leek hearts and egg

with garlic leaf, pine nuts, butter and parmesan

with pickled cucumber, jersey royals, citrus crème fraîche, radish and dill oil

with new season's apricots, artichokes, roasted almonds and fennel pollen

with ewe's curd, balsamic vinegar, soused red onion and olive oil

with hazelnut oil, a deep fried pheasant egg and a light truffle cream

with trombetta courgettes, green beans, hazelnut pesto, cashew milk and olive oil

with Montgomery cheddar, melted leeks, button mushrooms and truffle

with new season's white asparagus, buttered mousserons and a coddled egg dressing

with new potatoes, asparagus, sea vegetables and seaweed mayonnaise

with garlic leaf pesto, white asparagus, hispi leaves and a parmesan cream

with nettle gnocchi, glazed cos lettuce, spring vegetables and mint

with celeriac remoulade, beetroot, baked potatoes and horseradish

with strawberry and elderflower

with hazelnut ice cream, 100's and 1000's

with caramelised orange

rhubarb, green apple, grapefruit and vanilla

with chocolate and rum macaroons

with pickled cucumber, jersey royals, citrus crème fraîche, radish and dill oil

with Caesar cream, white asparagus, capers, crisp shallots and parsley

with grilled langoustines, leek hearts, sea herbs and lovage

with a deep fried pheasants egg, hazelnut oil and a light truffle cream

with new season's garlic leaf pesto and parmesan and mousserons

with fennel, orange, chilli and garlic

with slivered asparagus, radish, spring onions and soft herbs

with hispi cabbage, mousserons and a coddled egg dressing

with Montgomery cheddar, melted leeks, button mushrooms and truffle

with crushed Jersey Royals, sea kale and an emulsion of mussels, leeks and mousserons

with garlic leaf pesto, white asparagus, parmesan cream and hispi leaves

with creamed potato, buttered mousserons, white asparagus and roasting juices

with Berkswell and nettle gnocchi, spinach, glazed lettuce and a vinaigrette of spring vegetables

with field mushrooms, caramelised onions, galette potatoes, bone marrow, snails and thyme

with lemon ice cream and olive oil

with yoghurt ice cream

with strawberries and elderflower

peanut and salted caramel bar with banana ice cream

with a cod fish finger, lovage cream and lemon

with a coddled egg dressing and parmesan

with pickled cucumber, new potatoes, radish, citrus creme fraiche and dill

with new season's apricots, artichokes, roasted almonds and fennel pollen

with trombetta courgettes, green beans, hazelnut pesto, cashew milk and olive oil

with crisp shallots and chargrilled sourdough

with buttered leeks, button mushrooms and a small green salad

with Jersey Royal potatoes, asparagus, coastal leaves and seaweed mayonnaise

with garlic leaf pesto, white asparagus, parmesan cream, hispi leaves and mousserons

with ewe's curd, spring vegetables, gravy and mint

With Yorkshire pudding, crushed celeriac, roast potatoes and gravy. Available only for lunch

with deep fried pheasant egg and a light truffle cream

with milk ice cream and malt

with hazelnut ice cream, 100's and 1000's and a warm chocolate sauce

with apricots and camomile