Bread and Wine Lunch - Wednesday 06 May 2026
Revision 2 compared with Revision 1
5 added, 4 removed, 23 unchanged
Hide unchanged
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Olives
5.00
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Cured Pork Neck
14.50
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Asparagus and Doddington.
15.50
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Beetroot, Sparkenhoe Blue and Roast Red Onion
14.90
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Smoked Mackerel, Pickled Red Cabbage and Horseradish
14.90
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White Cabbage, Brown Shrimp and Chervil
14.90
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Grilled New Season's Onion, Goat’s Curd and Mint
15.10
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Lamb's Belly, Radish and Mint
15.90
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Lamb's Belly, Endive and Mint
15.90
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Fennel and Cheddar
14.50
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Duck Liver Toast and Chutney
15.90
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Courgettes, Lentils and Mustard
22.90
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Salt Cod, Chickpea and Mayonnaise
28.00
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Salt Cod, Chickpea and Salt Bush
28.00
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Smoked Haddock, Leeks and Saffron
32.00
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Gloucester Old Spot Belly, Peas and Bacon
32.00
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Duck Leg, Carrots and Aioli
28.00
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Roast Pigeon, Spinach and Anchovy
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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Rhubarb and Lemon Curd Eton Mess
10.50
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Baked Caramel Cheesecake
9.90
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Buttermilk Pudding, Strawberry and Lemon Thin
9.90
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Bread and Butter Pudding, Butterscotch Sauce
10.50
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Bitter Chocolate Pot, Brandied Prune and Creme Fraiche
11.50
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Mint Chocolate Chip 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