FOOD MENU

SNACKS

TEMPURA ANCHOVIES – 6

CRISPY PUFFED PORK SKIN, CARAMELIZED APPLE PUREE – 6

LEMON, THYME CANDIED HAZELNUTS – 4

BEER CRISPS, SALT & VINEGAR AND ROOTS – 5

PINTXO

CORNISH RAREBIT (WITH BRAISED OXTAIL +2 )

CURED MACKEREL, CHARRED TOAST AND BACON BUTTER

BEETROOT, MALT LOAF AND GOATS CURD

SET OF THREE 15 INDIVIDUAL 7

MAINS

BOSCASTLE TROUT, CORNISH NEW POTATOES,
CAVIAR, SEA PURSLANE, BUTTERMILK AND BUCKTHORN – 18

MACKEREL, WATERCRESS, SPRING ONION,
PICKLED MUSTARD SEEDS, HAZELNUT BB – 14

CHOWDER, SMOKED BACON, EGG AND MALT LOAF – 16

46 HOUR PORK BELLY GLAZE ‘MARCO POLO’, APPLE AND WALNUT – 15

OXTAIL DUMPLING, SWEDE BB PUREE, HM BROWN SAUCE AND HORSERADISH – 16

LAMB LOIN, WILD GARLIC, RADISH, BURNT BREAD SAUCE AND GOATS CURD – 20

ROASTED CAULIFLOWER, MALT LOAF, BEER YEAST AND WILD GARLIC – 12

DESSERT

FORCED RHUBARB, CUSTARD FOOL, GREEK YOGURT, BEETROOT AND
WHITE CHOCOLATE – 9

DARK CHOCOLATE CREMAUX, OATS, STOUT ANGLAISE, SALTED TREACLE – 9

MISS WENNA BRIE, POACHED PEAR, PRALINE, PORT JELLY – 10