Dinner Menu

Wednesday to Saturday Dinner
Our menu changes regularly dependent
upon seasonal availability.

• SNACKS
• Bushy’s Ale Sourdough, Butter 3.50
• Natural or Korean Fried Oysters (2pc) 8
• Beef Kofta (2pc) 4
• Beetroot Arancini (3pc) 4.5
• STARTERS
• Monkfish,

  Sweetcorn, Cauliflower, Kerala Curry

  13
• Twice Baked Souffle

  Vintage Cheddar Sauce, Apple, Hazelnuts

  10
• Half Shell Queenies,

  Basil Pesto + Sourdough

  12
• Crab Toast

  Apple, Chive, Aioli, Pickle, Focaccia

  11
• Heritage Tomato Salad (Vg),

  Spiced Tofu, Balsamic

  10
• Asian Beef Tartare,

  Wasabi, Miso Mayo, Kimchi + Puffed Rice

  14
• MAIN COURSES
• Smoked Ricotta Tortelli,

  Mushroom, Tarragon + Parmesan

  11
• Rye Hill Beetroot (Vg),

  Smokey Aubergine, Hazelnut Dukkah

  16
• Roasted Cod,

  Peas, Asparagus, Polenta, Beurre Blanc

  24
• Seabass,

  Saffron Risotto, Brown Shrimps, Shellfish Bisque

  26
• 300g Ribeye, Chips + Peppercorn Sauce

  Chips + Peppercorn Sauce

  30
• Rack of Lamb,

  Kofta, Aubergine, Courgette, Smoked Potato, Tahini

  24
• Massaman Beef Shin for 2,

  Gunpowder Potatoes, Spinach, Coriander Relish

  50
• 600g Ribeye for 2,

  Peppercorn Sauce, Chips, Baby Gem Salad

  65
• SIDES
• Hand Cut Chips, Malt Vinegar Mayo (V) 5.50
• BBQ Gem Lettuce, Caesar Dressing 4.50
• Smoked Crispy New Potatoes (Vg) 4.50
• Miso Cabbage (Vg) 5.50
• Charred Broccoli, Caper + Lemon 4.50
• Harissa Cauliflower, Almonds, Parsley (Vg) 5.50