What’s on the fire

Cultured butter, smoked sea salt. V

Rosemary and chilli salt. VGGF

Pickled apple, mustard.

Seaweed butter, lemon. GF

Priced each

Brown butter, roasted cauliflower, capers. GF

Whipped goat’s curd, toasted hazelnut, aged vinegar. VGF

Buttermilk, dill oil, cucumber. GF

Truffle, cured egg yolk, sourdough crumb. V

Plum, red cabbage, duck-fat potatoes. GF

Mussels, cider butter, sea herbs. GF

Miso butter, crisp shallots, lovage. V

Vegan on request

Bone marrow, watercress, beef-fat chips. GF

To share

Rosemary salt. GF

Chilli, garlic, lemon. VGGF

Mustard dressing, pickled shallot. VGGF

Kirsch cherries, crème fraîche, copper leaf. V

Brown-butter pastry, cultured cream. V

Oat crumble, bay-leaf ice. VG

Oatcakes, quince, walnut bread. V

Gin, bitter orange, smoked vermouth. VGGF

Rye, burnt honey, orange bitters. GF

Pear eau de vie, thyme, English sparkling wine. VGGF

Elderflower, blackberry, verjus. Alcohol-free. VGGF

Ginger, lime, smoked tea. Alcohol-free. VGGF

Brut, chalk-grown. 125ml. VGGF

Saline, citrus, white peach. 175ml. VGGF

Bright, crisp, lemony. 175ml. VGGF

Red cherry, savoury, cool-climate. 175ml. VGGF

Dark fruit, pepper, warmth. 175ml. VGGF