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A La Carte Menu Tasting Menu Vegetarian Tasting Menu Sunday Lunch Menu Breakfast Menu

Sunday Lunch Menu

Bartender's recommended cocktails to start
Bloody mary
18
Market garden
16
Gooseberry bloom
16
Starters
Rabbit raviolo
mushroom duxelle, tarragon, rabbit jus
20
Slow cooked Daylesford hens’ egg (v)
market garden green fricassee, Wiltshire ham
18
Daylesford heritage tomato (v)
marigold, burrata, yellow tomato and Scotch bonnet sorbet
16
Cured Loch Duart salmon
Daylesford green sauce, elderflower and gooseberry
20
Braised pork cheek
apricot, hispi cabbage, almond
18
Mains
Chef’s Daylesford fillet of beef wellington
served with seasonal vegetables, Yorkshire pudding and roast potatoes and Bordelaise sauce (Wiltshire truffle +10)
50
Roast Daylesford leg of lamb
served with seasonal vegetables, Yorkshire pudding and roast potatoes
38
Roast Paddock Farm pork, apple sauce
served with seasonal vegetables, Yorkshire pudding and roast potatoes
36
Roast Daylesford market garden broccoli, smoked almond (v)
served with seasonal vegetables, Yorkshire pudding and roast potatoes
30
Day boat wild halibut
Daylesford fennel, oyster velouté, Lardo di Colonnata
48

Our food is made by hand in a kitchen, so we can’t guarantee anything is allergen-free. Allergens in our kitchens include gluten, eggs, peanuts, tree nuts, sesame, milk, soya, fish, crustaceans, molluscs, celery, mustard and sulphites. Please ask a member of our team if you need assistance.

v = vegetarian | ve = vegan | please make your server aware of allergies or intolerances | a discretionary service charge of 12.5% will be added to the bill

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