Dinner Menu

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

• SNACKS
• Bushy’s Ale Sourdough, Marmite Butter 4
• Duck Croquette, Plum Sauce (2pc) 6
• Beef Kofta (2pc) 4.5
• Mushroom Arancini (3pc) 5
• STARTERS
• Salmon Gravlax,

  Beetroot Cured, Pink Peppercorn, Citrus

  12
• Twice Baked Souffle,

  Vintage Cheddar Sauce, Apple, Hazelnuts

  11
• King Scallops,

  Tartiflette Croquette, Capers

  15
• Slow Cooked Egg,

  Bacon, Black Pudding, Mushroom Ketchup, Croutons

  11
• Rye Hill Beetroot (V) (Vg),

  Goat’s Cheese + Honey         

  11
• Smoked Yakitori Chicken,

  Miso Sweet Potato, Kohlrabi, Sesame, Pickled Chilli

  12
• MAIN COURSES
• Squash + Ricotta Tortelli (V),

  Sage Brown Butter, Butternut Squash

  18
• Middle Eastern Carrot (Vg) ,

  Hummus, Chickpea Fritter, Hazelnut Dukkah

  18
• Roasted Haddock,

  Broccoli, Smoked Potato, Chowder, Parsley

  27
• Seabream,

  Tempura Prawn, Shellfish Risotto, Fennel

  29
• Pork Belly,

  Celeriac, Apple, Spinach + Pulled Pork

  24
• Lamb Shoulder,

  Apricots, Chickpeas, Harissa, Pickled Cucumber

  26
• 300g Ribeye, Chips + Peppercorn Sauce

  Chips + Peppercorn Sauce

  35
• Chicken + Ham Pie for 2,

  Smoked Mashed Potato

  44
• 600g Ribeye for 2,

  Peppercorn Sauce, Chips, Baby Gem Salad

  68
• SIDES
• Hand Cut Chips, Malt Vinegar Mayo (V) 6
• BBQ Gem Lettuce, Caesar Dressing 5
• Salt Potatoes, Mojo Verde + Rojo (Vg) 5
• Cabbage, Coconut Curry, Almond (Vg) 6
• Roasted Carrot, Cumin Honeycomb (V) 5
• Bombay Cauliflower (V) (Vg) 6