Menus
We celebrate the farmers, growers and producers leading the regenerative agriculture movement. By prioritising soil health, biodiversity and responsible farming practices, they are helping to restore nature and reduce environmental impact.
We’re proud to work closely with partners including The Ethical Butcher and Lindsay Enders at Chiltern Heritage Orchards, alongside many other like-minded producers.
From our 1kg Wing Rib or Pork Tomahawk to the apples in our crumble you will find amazing regeneratively farmed ingredients throughout our menu.
A P E R I T I F
NV Harrow & Hope Brut Reserve No:9 17 | S P R I T Z The Venetian Way 14
S N A C K S
Grilled Merguez, Mustard 8 | Lamb Scrumpits, Black Garlic 8
Beef & Garlic Croquettes 8 | Pork Rillettes, Sourdough Toast, Pickles 8.5
Charcuterie & Cheese Plate ; Taleggio, Manchego, Salame, Mortadella, Pickles, Sourdough 21.5
S T A R T E R S
Gazpacho, Lovage (SM) 9
Bouillon De Legumes, Morteau 12.5
Trotters & Bacon, Beef Dripping Toast 12.5
Mortadella & Taleggio on Toast* 11.5
Baby Gem & Chicory Salad, Tuna Dressing 9.5
Charred Spiced Cauliflower, Caper & Raisin, Apple (SM) 11
M A I N S
Bavette Steak, Crips Potato, Tomato, Chimichurri 23
Confit Lamb Breast, Black Garlic, Carrot 23
Fishcake, Sauce Gribiche, Bitter Leaf & Shallot Salad (SM) 18
Seared Cod, Thai Green Sauce, Warm Courgette* 27.5
Saffron Risotto, Parmesan (SM) 18.5
BBQ Mackerel, Romesco Sauce, Tenderstem Broccoli* 23.5
T O S H A R E
Sirloin On The Bone, Onion Rings, Fries, Wild Rocket, Peppercorn Sauce 95
S I D E S
Rocket & Parmesan Salad 6.5
Crispy Potatoes, Aioli & Nduja 7 | Tomato & Shallot Salad 6.5
(SM) SET MENU Mon- Thurs | Two Courses 22 | Three Courses 26.5
D E S S E R T S
English Strawberries, White Chocolate Mousse, Oat Shortbread 10.5
Warm Ginger Loaf, Butterscotch & Caramel Ice Cream (SM) 9.5
Basque Cheesecake, Blackcurrants & Crumble 9.5
Gooseberry Fool (SM) 9.5
Rosehip & Hibiscus “Sgroppino” 9
Cherry Clafoutis, Vanilla Ice Cream 9.5
C H E E S E
Ecclefechan Tart, Isle of Mull* 9.5
Barkham Blue | Waterloo | Isle of Mull (SM) | Golden Cross
With Lavosh & Chutney
1 Cheese 7.5 | 2 Cheeses 13 | 4 Cheeses 17
Subject to change due to seasonality and availability.
Please make us aware of any allergies and ask for further details of dishes that contain allergens (v) Vegetarian *Contains traces of nuts.
This menu is subject to a discretionary 12.5% service charge. All prices include VAT.
NV Harrow & Hope Brut Reserve No:9 17 | S P R I T Z The Venetian Way 14 | Bloody Mary 13
S N A C K S
Charred Sourdough, Sea Salt Butter (v) 4 | Salame Spianata 7 | Padron Peppers, Sherry Vinegar 6
S T A R T E R S
Charcuterie & Cheese Plate ; Tallegio, Manchego, Salame, Mortadella, Pickles, Sourdough 19.5
Line Caught Sea Bass, Bouillabaisse 14
Baby Gem & Chicory Salad, Tuna Dressing 9.5
Trotters & Bacon, Beef Dripping Toast 12.5
Warm English Asparagus, Pancetta, Harissa 13.5
Tomato Gazpacho, Hand-Picked Crab 15.5
M A I N S
BBQ Mackerel, Romesco Sauce, Tenderstem Broccoli* 23.5
Cod Fishcake, Grabiche, Bitter Leaf & Shallot salad 17.5
Saffron Risotto, Parmesan 18.5
Fish & Chips, Marrow Fat Peas, Rapeseed Tartare, Lemon Purée 21.5
Grilled Curried Cauliflower, Isle of Mull Purée, Capers & Raisin (v) 18.5
R O A S T S
Entrecote, Braised Cabbage, Carrot Purée, Crisp Potato & Yorkshire Pudding 27
Roast Pork Belly, Braised Cabbage, Carrot Purée, Crisp Potato & Yorkshire Pudding 26
S I D E S
Baby Gem & Tuna Salad 6.5 | Tomato & Shallot Salad 6 | Fries 5 5 | Rocket & Parmesan Salad 5.5
D E S S E R T S
English Strawberries, White Chocolate Mousse, Oat Shortbread 10.5
Basque Cheesecake, Blackcurrants & Crumble 9.5
Gooseberry Fool, Sweet Cream 9.5
Apple Crumble, Vanilla Ice Cream 9.5
Subject to change due to seasonality and availability.
Please make us aware of any allergies and ask for further details of dishes that contain allergens (v) Vegetarian *Contains traces of nuts.
This menu is subject to a discretionary 12.5% service charge. All prices include VAT.
Our set menu is available Monday–Wednesday evenings, and Thursday for lunch and dinner.
Changing weekly and shaped by the season, it offers a selection of dishes from our à la carte menu, marked SM.
Monday – Thursday 5pm – 8:45pm
Starters
Bouillon De Legumes, Morteau (SM) 12.5
Baby Gem & Chicory Salad, Tuna Dressing (SM) 9.5
Mains
Fishcake, Sauce Gribiche, Bitter Leaf & Shallot Salad (SM) 18
Saffron Risotto, Parmesan (SM) 18.5
Sides
Rocket & Parmesan Salad 6.5
Crispy Potatoes, Aioli & Nduja 7 | Tomato & Shallot Salad 6.5
Desserts
Isle of Mull, Lavosh, Chutney 7.5
Gooseberry Fool (SM) 9.5
Two Courses 22 | Three Courses 26.5
This menu is subject to a discretionary 12.5% service charge. All prices include VAT.
W E D N E S D A Y S T E A K N I G H T
Bavette Steak, Fries, Wild Rocket, Fries with Bearnaise or Garlic Butter 22
Including a 125ml Glass of House Red, White or Rosé
