Sunday lunch

every Sunday  12 - 5 pm

 

starters

 

ferentino burrata V | GF  12

 windsor great park honey, sherry vinegar,
grilled peach, orange, walnuts 

 

grilled octopus  DF  17

chipotle mayonnaise dipped noisette
potatoes, samphire and sea foam 

 

pea soup VE  10

windsor great park honey, sherry vinegar, 
grilled peach, orange, walnuts 

 

watermelon steak VE | GF  10

marinated in miso and balsamic vinegar, plant based
feta cheese, mint and radicchio salad 

 

vicar’s game chicken glazed  11

marinated in soy & buttermilk, fermented
daikon, seaweed mayonnaise 

 

mains

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british matured ribeye roast  19

gravy, horseradish sauce

 

norfolk half chicken roast  15.5

haddock fillet, triple cooked chips,
tartar sauce, garlic peas

 

vegetarian sausages V  14

vegetable jus, horseradish sauce

 

all of the above served with yorkshire pudding,
roast potatoes, roasted carrots and parsnips, sauteed greens

 

 

beer battered fish and chips DF  16

haddock fillet, triple cooked chips,
tartar sauce, garlic peas

 

cauliflower steak VE | GF  18

24hr chimichurri infused, hummus,
watercress, chickpea falafel

 

british grilled pork chop GF  21

miso and apple sauce, minted baby potatoes, bbq corn

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charcuterie board FOR 2  27

cured italian meats, stuffed cherry peppers,
cornichons, mixed olives, local focaccia bread

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on the side 

 

roasted red peppers VE | GF  5

seasoned with garlic, sherry vinegar and parsley

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field mushrooms GF  6

cooked in butter, garlic and parsley

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tomato salad VE  5

quinoa, spring onion, french dressing

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butternut squash salad  5

mixed leaf, aceto balsamic

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triple cooked chips  6

parmesan & truffle oil

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cauliflower cheese  6

 

 

desserts

 

classic eton mess V | GF  7

crushed meringues, vanilla chantilly,
fresh strawberries, strawberry coulis

 

tropical eton mess V | GF  10

grilled pineapple, lime chantilly,
coconut flakes, black coconut caviar, fruit meringues

 

forest terrarium V  18

chocolate pebbles, cookie soil, pistachio cream cheese, berries,
white chocolate hazelnuts, pistachio ice cream

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sponge and sorbet VE  10

warm syrup sponge, served with
raspberry sorbet, berries, beetroot dust

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cheese board V  10

british and irish cheese selection,
selected crackers, homemade chutney

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