Tuesday, Wednesday, Friday and Saturday From 6.30pm. Booking essential.

Current Menu

Starters

Ravioli of salmon and crab with a warm cucumber, caper, seaweed and coriander salad.

Montgomery’s cheddar soufflé with a celery, walnut and cream sauce.

Seared Brixham scallops with gazpacho ‘tartare’. (£2.50 supplement).

Country-style game terrine with golden raisins, spiced plum and star anise purée and garlic croutons.

Velouté of cauliflower with (or without ‘V’) home-smoked dry cured bacon, roasted cauliflower and truffle oil persillade.

Main Courses

Confit leg of free-range duck with Jerusalem artichoke purée, cavolo nero, baby onions and grilled polenta.

Pan-fried monkfish cheeks with roasted octopus, cannellini beans, chorizo, tomato, coriander and a saffron mayonnaise.

Lamb pie and lamb faggot with mashed potato and braised petit pois, baby gem and spring onions.

Sautéed fillet of Cornish hake with a warm salad of fennel, beetroot, salsify and new potatoes.

Butternut squash gnocchi with spinach, toasted pine nuts, pumpkin seeds, sage  butter and pecorino. (V)

Desserts

Salted caramel crème brûlée.

Bread and butter pudding with fresh cream or ice cream.

Rum-poached pineapple with coconut frangipane, mango coulis, toasted meringue and pineapple jelly.

Selection of homemade ice creams.

Warm rich chocolate tart with chocolate earth and milk ice cream

Selection of pasteurised and unpasteurised cheeses (£3.50 supplement).

 Set Price

£29.95 on Tuesday and Wednesday, £34.95 on Friday and Saturday

PLEASE NOTE THAT DUE TO AVAILABILITY OF INGREDIENTS, THE ABOVE MENU CAN CHANGE AT ANY TIME.

A discretionary service charge of 10% will be added to your bill.

Prices include VAT.