The evenings are drawing in, the fire’s lit and our autumn menu is here.
To start, there’s a roasted sweet potato, sun blushed tomato and chipotle soup with crispy leeks, or pork shoulder and black pudding terrine with quince jam. South coast mussels come in a garlic, tarragon and white wine cream with bacon lardons, as a starter or as a main with fries.
For mains, the braised venison shank comes with celeriac mash, heritage roots and a red wine jus, and the beef bourguignon pie with winter greens. The pan seared market fish has a lemongrass, chilli and coconut curry sauce, and if you’re skipping meat, try the chestnut mushroom and blue cheese mac with maple roasted crown prince. The pub classics are all still here too, from the Five Dials smash burger to battered cod and triple cooked chips.
Leave room for pudding. There’s sticky toffee pudding with salted caramel ice cream, a maple and pecan cheesecake, and a candied apple brûlée with blackberry compote.
At lunchtime we’re serving paninis as well, including a sirloin melt with Monterey Jack and fairground onions, and bacon, brie and cranberry.
On Sundays it’s roast sirloin of beef, loin of pork or chicken with all the trimmings, plus a King Oyster mushroom, leek and walnut Wellington. Sundays get busy, so book early.
Every menu is on our Eat page, and you can book a table online.
