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A LA CARTE
Handcrafted menus prepared to order by our Chef Patrons Mike Wall-Palmer & David Adams.
Snacks
WARM ANCHOR BUTTERMILK BUN (V)
Baked in house daily, sea salt top &
local whipped butter
1
SMOKED SALMON TARTLETS
Crème Fraiche, Cucumber, Lemon
5
CRISPY HALLOUMI FRIES (v)
Tomato & Chili Chutney
5
MIXED MARINATED OLIVES (v)
5
Starters
ROAST SCALLOPS
Cauliflower Purée, Toasted Almonds,
Curry Oil, Roast Cauliflower Velouté
16
VENISON ARANCINI
Parsnip Purée, Cranberry Sauce,
Pecan Nuts, Gorgonzola
12
CAULIFLOWER SOUP (V)
10
Toasted Almonds, Curry Oil
Add our Warm Buttermilk Bun & Local Whipped Butter £1
PARMESAN GNOCCHI (V)
Pine Nut & Basil Pesto,
Courgette, Watercress
10
Mains
GUINEA FOWL BREAST
Padron Peppers, Gochujang Cream Cheese,
Caramelised Onion & Turnip
28
KATSU CURRY (V)
Tofu, Lentils, Red Pepper, Celery & Grapes
20
SOUTH COAST SKATE
Braised Leeks, Mussel & Herb Sauce,
Brown Shrimp
26
VENISON LOIN
Seed Crusted, Swede Fondant,
Braised Red Cabbage
30
Sides
BROCCOLI
4.5
SWEET POTATO FRIES
6
HASH BROWNS
Twice Cooked in Beef Drippings
5
50p
Add Homemade Mayonnaise:
Plain, Garlic, Harissa
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