Indigenous Kitchen

Starter: Sweet cured and confit shredded duck leg served with sourdough crackers and gooseberry chutney

£9
Time: 2 minutes Equipment: small mixing bowl Allergens: Gluten (GF version available on request), Sulphur dioxide
View Product

Main Course: Organic Grass Fed Ribeye Steak, creamed spinach, Smoked and Charred Onion, Glazed Carrots, Café de Paris butter

£25
200g Organic Ribeye steak, applewood smoked and charred onions, glazed carrots, creamed spinach and a compound butter that is infused with curry powder, anchovies, capers, garlic and parsley. Time: 10…
View Product

Main Couse: Malt Braised Pig Cheeks, Grilled Courgette, Bacon Crumb, Broad Bean Puree, Treacle yoghurt

£22
Pork cheeks slow cooked in a malt braising liquor and then glazed. Grilled courgettes, broad bean puree, bacon crumb and a black treacle yoghurt. A hearty summer main course. Time:…
View Product

Main Course: Harissa Marinated Aubergine, Sunflower seed butter, Salsa Verde, Hazelnut Dukkah

£16
Aubergine marinated for 12 hours in Harissa and then grilled. Sunflower seed "butter", salsa verde and hazelnut dukkah. This is one of my signature dishes and is vegan. An absolute…
View Product

Side: Heritage Tomato, onion and anchovy salad, lemon dressing

£6
Heritage british tomatoes, served with a simple lemon vinaigrette and anchovies. Time: 2 minutes Equipment: n/a Allergens: Fish, sulphur dioxide
View Product

Side: Wild rocket and shaved hard British goat’s cheese

£4
Peppery wild rocket with shaved British hard goats cheese and a light vinaigrette. Time: 2 minutes Equipment: n/a Allergens: Goat’s milk, milk
View Product

Dessert: Strawberries and Cream Éclair, Dark Chocolate

£7
Dark chocolate glazed eclair filled with a chantilly cream and topped with the best of British summer strawberries Time: 1 minutes Equipment: Knife Allergens: Gluten, milk, eggs
View Product

Dessert: Elderflower and gooseberry fool, Oat crumble

£8
An elderflower cream swirled through a semi set gooseberry jelly topped with a vanilla oat crumble Time: 2 minutes Equipment: n/a Allergens: Milk
View Product

Starter: Grilled English asparagus spears with a slow cooked soft egg, truffle mayonnaise and toasted seeds.

£9
Grilled English Asparagus with a truffle mayonnaise and slow cooked egg yolk Time: 6 minutes Equipment: Kettle, small bowl/saucepan, frying pan Allergens: Sesame, sulphur dioxide, eggs
View Product