Bread and Wine Lunch - Wednesday 29 April 2026
Revision 4 compared with Revision 3
1 added, 1 removed, 28 unchanged
Hide unchanged
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Olives
5.00
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Duck Liver Toast
8.00
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Asparagus and Coolea
15.90
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New Season's Garlic Soup
9.90
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Brown and White Crab Meat on Toast
16.90
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Kohlrabi, Dill and Capers
12.90
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Faggot, Chickpea and Pickled Walnut
14.50
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Smoked Cod's Roe, Egg and Cress
16.90
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Crispy Pig’s Cheek, Dandelion and Radish
15.90
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Crispy Pig’s Cheek, Dandelion and Radish
16.90
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Mussels, Smoked Bacon and Laverbread
24.00
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Cold Roast Lamb, Chicory and Anchovy
24.00
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New Season's Onions, Goat’s Curd and Mint
22.90
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Venison Sausages, Lentils and Horseradish
24.00
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Lemon Sole, Roast Tomato and Little Gem
36.00
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Pigeon, Radicchio and Roast Red Onion
28.00
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Salad
7.00
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Greens
7.00
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Chips
7.00
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Anchovy Toast
7.00
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Eccles Cake and Lancashire Cheese
10.50
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Buttermilk Pudding, Spring Honey and Lemon Thin
9.90
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Rhubarb and Lemon Curd Eton Mess
10.50
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Bread and Butter Pudding, Vanilla Ice Cream
10.50
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Bitter Chocolate Pot, Brandied Prune and Creme Fraiche
11.50
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Goat's Curd Cheesecake and Salted Caramel
10.10
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Ricotta, Hazelnut and Chocolate Ice Cream
6.50
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Apple Sorbet and Polish Vodka
9.50
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Madeleines Half Dozen (fifteen minutes)
10.00
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Madeleines One Dozen (fifteen minutes)
18.00