Nocellara olives
4
Homemade parker roll bread and Daylesford Organic butter
5.50
Smoked salmon, pumpernickel, celeriac remoulade
14
Tomato panzanella salad, basil, sourdough croutons
13
Selection of charcuterie, sourdough, cornichons, pecorino
19
Chicken, leek & mustard pie, mash, market garden greens
30
Barbecued ribeye steak, hand cut chips, bearnaise
39
Cauliflower cheese pie, mash, market garden greens
25
Lemon sole Grenobloise, new potatoes, brown butter hollandaise
35
Sticky toffee pudding, vanilla ice cream
12
Daylesford damson crème brulee
14
Selection of Daylesford cheeses from our board
Spaces are limited and booking is essential, so we recommend booking well in advance. Unfortunately, due to the nature of the event and limited kitchen space, we’re unable to accommodate any dietary requirements or allergies, including pescatarian, vegetarian and vegan menus.
A discretionary service charge of 12.5% will be added to the bill.
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There is no better place to enjoy a Sunday roast.
If you would like to make a reservation for a larger group booking please click here.
If you would like to make a reservation for a larger group booking please click here.
If you would like to make a reservation for a larger group booking please click here.
If you would like to make a reservation for a larger group booking please click here.
If you would like to make a reservation for a larger group booking please click here.
Please select your location below for general dining reservations. If you would like to make a reservation for a larger group booking please click here.
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