Easter Sunday Menu

STARTERS

CORN-FED CHICKEN AND HAM HOCK TERRINE
celeriac remoulade, apple tarte tatin

SOUTH WEST CRAB SALAD
Spring vegetables, lemon verbena & basil dressing

BURRATA RAVIOLI
wild garlic butter, confit tomatoes, Wye Valley asparagus (v)

MAIN COURSES

ROAST SADDLE OF LAMB
goose fat potatoes, glazed parsnips, seasonal vegetables, rosemary jus

HALIBUT
saffron potatoes, Cornish clam & mussel sauce, wilted spinach, tenderstem, samphire

RISOTTO PRIMAVERA
truffled Sharpham brie, toasted hazelnuts (v)

DESSERTS

MALT CHOCOLATE PARFAIT
miso mousse, chocolate gelée, calamansi sorbet

SHARROW BAY STICKY TOFFEE PUDDING
vanilla ice cream, butterscotch sauce

BAKED EGG CUSTARD TART
forced rhubarb, hazelnut & oat streusel, yoghurt & mace sorbet

Lunch is £55 for three courses
There is a discretionary 12.5% service charge added to your bill