A La Carte
Served from 17:00pm Monday - Saturday
Starters
Beef Carpaccio | 11
Fermented Shiitake, Butter Caramel Emulsion, Herbs
Homemade Jerk Chicken Spring Roll | 9
Charred Fermented Pineapple
King Scallop | 12
Teriyaki Butter, Yuzu Gel
Heritage Tomatoes | 8
Goats Cheese Mousse, Basil, Green Olive Oil (v)
Miso Celeriac Fondant | 9
Bonito Dashi (ve)
Mains
Moroccan Spiced Barnsley Chop | 21
Apricot & Thyme Tagine
Pan Roasted Guinea Fowl | 24
Fondant, Savoy Cabbage & Pancetta, Herb Jus
Stone Bass | 18
Pak Choi, Koshu Sake & Citrus Emulsion
Threes A Crowd Fish & Chips | 18
Minted Peas, Tartare Sauce, Charred Lemon
Braised Spring Fennel | 16
Garbanzo Beans & Smoked Tomato Sauce (ve)
Mains to share
Crown of Yorkshire Duck | 48
Confit Garlic Pomme Purée, Braised Leeks, Cherry Brandy Jus
Sides
Grilled Asparagus & Sake Emulsion (v) | 6
Spring Greens, Crispy Garlic (ve) | 5
Confit Garlic Pomme Purée (v) | 5
Triple Cooked Chips (ve) | 4.5
Old Winchester, Espelette & Truffle Fries (v) | 5.5
Desserts
Sticky Toffee Pudding | 8.5
Muscovado Sauce, Hazelnut & Tonka Bean Ice Cream (v)(n)
Mango & Matcha Cheesecake | 8
Pickled Raspberries (v)
Clotted Cream Rice Pudding | 8
Stewed Rhubarb (v)
Yuzu & Lemon Tart | 7.5
Raspberry & Sorrel Sorbet (v)
Daily Cheese Board | 14
Thomas Fudge Crackers, Pear Jelly
Spring Set Men
3 Courses £25
Monday - Thursday Lunch & Dinner | Friday Lunch & Dinner (5pm - 7pm)
Starters
Brown Shrimp, Spring Peas, Aged Pancetta, Tuscan Bean
Ham Hock Terrine, Tonkatsu, Fermented Pineapple
Jersey Royals, Crème Fraîche, Capers, Seaweed Crumb (v)
Mains
Chargrilled East Coast Mackerel, Bouillabaisse, Mussels
Braised Oxtail, Wild Garlic Gremolata, Heritage Carrot
£5 supp
Dry Aged Onglet, Chimichurri, House Fries |
£5 supp
Cauliflower Steak, Masala Butter, Mango Chutney, Dhal (ve)
Sides
Grilled Asparagus & Sake Emulsion (v) | 6
Spring Greens, Crispy Garlic (ve) | 5
Confit Garlic Pomme Purée (v) | 5
Triple Cooked Chips (ve) | 4.5
Old Winchester, Espelette & Truffle Fries (v) | 5.5
Desserts
Soju Macerated Strawberries, Elderflower, Clotted Cream (v)
Mango Lassi Panna Cotta (v)
Mille Feuille, Apricot Gel, Crème Pâtissèrie (ve)
Lunch Menu
Served from 12:00pm - 15:00pm Monday - Saturday
Bigger plates
Yakiniku Chicken Burger | 15
Asian Slaw, Smoked Sriracha, Fries
- Add Chicken | 5
Classic Caesar Salad | 12
Shaved Parmesan, Anchovy, Garlic Dressing, Croûte
- Add Chicken | 5
‘BLT’ | 10
Honey Aioli, Streaky Bacon, Pak Choi, Heirloom Tomato, Fries
Dry Aged Onglet | 20
Café de Paris Butter, Confit Tomato, Fries
Three’s A Crowd Fish & Chips | 18
Minted Peas, Tartare Sauce, Charred Lemon
Braised Spring Fennel | 16
Garbanzo Beans & Smoked Tomato Sauce (ve)
Jerusalem Artichoke Soup | 8
Dukkah, Herb Oil (ve)
Smaller Plates
Homemade Sourdough | 6
Guinness & Marmite Butter (v)
Marinated Nocellara Olives (ve) | 4.5
Sausage Roll | 7
Kerkennaise Tomato Sauce
TAC Korean Fried Chicken | 9
Gochujang, Spring Onion & Sesame
Haddock Croquettes | 7
Nori Mayo
Tempura Enoki Mushroom | 9.5
XO Mayo (ve)
Seared Tuna Loin | 12.5
Yuzu & Soy Sauce
Baba Ghanoush | 8
Balep Bread (ve)
Scotch Egg | 9
Red Mojo Sauce
Sides
Grilled Asparagus & Sake Emulsion (v) | 6
Spring Greens, Crispy Garlic (ve) | 5
Triple Cooked Chips (ve) | 4.5
Old Winchester, Espelette & Truffle Fries (v) | 5.5
Desserts
Sticky Toffee Pudding | 8.5
Muscovado Sauce, Hazelnut & Tonka Bean Ice Cream (v)(n)
Mango & Matcha Cheesecake | 8
Pickled Raspberries (v)
Daily Cheese Board | 14
Thomas Fudge Crackers, Pear Jelly
Nibbles
Served all day
Homemade Sourdough | 6
Guinness & Marmite Butter (v)
Marinated Nocellara Olives (ve) | 4.5
Sausage Roll | 7
Kerkennaise Tomato Sauce
TAC Korean Fried Chicken | 9
Gochujang, Spring Onion & Sesame
Haddock Croquettes | 7
Nori Mayo
Tempura Enoki Mushroom | 9.5
XO Mayo (ve)
Seared Tuna Loin | 12.5
Yuzu & Soy Sauce
Baba Ghanoush | 8
Balep Bread (ve)
Scotch Egg | 9
Red Mojo Sauce
vegan menu
Starters
Baba Ghanoush | 8
Balep Bread
Jerusalem Artichoke Soup | 8
Dukkah, Herb Oil
Mains
Tibetan Dal Bhat | 18
Balep Bread
Braised Spring Fennel | 16
Garbanzo Beans & Smoked Tomato Sauce, Fennel Cream
Desserts
Raspberry Parfait | 8
Apple & Prosecco Tart | 9
Vanilla Ice Cream
SUNDAY SAMPLE MENU
12pm - 7pm every Sunday
Starters
Haddock Croquettes | 7
Nori Mayo
Beef Carpaccio | 11
Fermented Shiitake, Butter Caramel Emulsion, Herbs
Heritage Tomatoes | 8
Goats Cheese Mousse, Basil, Green Olive Oil (v)
Roasts
Honey & Balsamic Gammon | 19
Rare Breed Beef Rump Cap | 21
Middle White Porchetta, Sausage Stuffing | 19.5
Butterball Turkey Ballotine, Sausage, Apricot & Thyme Stuffing | 20
Whole Truffle Roasted Chicken (Serves 1 - 2) | 45
& Red Wine Gravy.
All Roast Served with:
Garlic & Duck Fat Potatoes, Honey Roast Carrot, Peas & Pancetta, Yorkshire Pudding
& Red Wine Gravy.
Red Lentil & Celeriac Nut Roast (v)(n) | 18
Served with Garlic & Thyme Roast Potatoes, Carrot, Peas & Mint, Yorkshire Pudding & Red Wine Gravy.
Mains
Threes A Crowd Fish & Chips | 18
Minted Peas, Tartare Sauce, Charred Lemon
Braised Spring Fennel | 16
Garbanzo Beans & Smoked Tomato Sauce (ve)
Yakiniku Chicken Burger | 15
Asian Slaw, Smoked Sriracha, Fries
Sides
Cauliflower Cheese (v) | 5.5
Grilled Asparagus & Sake Emulsion (v) | 6
Spring Greens, Crispy Garlic (ve) | 5
Confit Garlic Pomme Purée (v) | 5
Triple Cooked Chips (v) | 4.5
Desserts
Sticky Toffee Pudding | 8.5
Muscovado Sauce, Hazelnut & Tonka Bean Ice Cream (v)(n)
Mango & Matcha Cheesecake | 8
Pickled Raspberries (v)
Clotted Cream Rice Pudding | 8
Stewed Rhubarb (v)
Daily Cheese Board | 14
Thomas Fudge Crackers, Pear Jelly
We also serve a children’s menu daily. Please ask one of our team for more information.