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