A LA CARTE INFORMATION
STARTERS
STARTERS
CRAB RISOTTO - Carnaroli risotto rice that has been flavoured with brown crab meat and has white crab meat running through it. It has lime pickle and mango chutney present and then textures of crispy chicken skin. SMALL FORK - SPOON
BEEF TARTARE - The beef tartare is using the ONGLET/HANGER Steak. This has a much looser grain to has a more tender feeling in the mouth. It is seasoned with miso dressing, gherkins and capers. Topped with puffed potatoes, grilled lettuce and finished with a fried quail egg. SMALL KINIFE - FORK
PORK BELLY AND LANGOUSTINE - Roasted pork belly from Wiltshire using the Duroc Breed. It has been brined and slow cooked. The langoustines are from Isle of Skye, west coast in Scotland. The seam e element is a take on a sesame prawn toast. It is encased around a slow braised pork shoulder. Gouchung is a spiced red pepper sauce that is used in Korean cuisine. We have made an emulsion with this. The tamarind which is a soured fever from South Americas. Apple Blossom - Lettuce. SMALL KNIFE - FORK
MARINA D’ CHIOGGIO - Homegrown that has been roasted and mixed with a stilton cheese. Encased with filo pastry, pan fried. Served with candied walnuts, pickled walnuts and a mushroom ketchup. Salad to accompany ids TARDIVO which is a bitter radicchio and celery leaf. SMALL KNIFE - FORK
BERKSHIRE MALLARD DUCK BOLOGNAISE - Using mallard from Newbury, Berkshire. Make a bolognaise and add some confit leg and smoked duck breast. Served on a bed of salsify that has been poached and dressed in a vineragrette. Also has dome poached fennel, aged parmesan (36 months) duck breast Kebab that has be bbq and a crispy duck crumb.
SMALL KNIFE - FORK
MAINS
LOCKERBIE HOGGET LAMB - From Kirkwood farm in Scotland know as Shh’aan (SHANU) this was the name service from the owner Antony who wanted to make is hogged unique as it is slow reared outdoors. It is encased with an Arbroath haggis and then roasted. Served with a broccoli emulsion and puree, turnip that has been pickled and a turnip broth consisting of barley, carrots turnip and braised / slow roasted lamb shoulder. Additional of puffed barley. LARGE FORK - STEAK KNIFE
LOCKERBIE LAMB
SIKA DEER - From Oakland Park in Berkshire it is a native species to Japan (Water Deer or Spotted). Chosen for its flavour, as it only eats the best so you eat the best. This is served with crapudine beetroot that has been cooked with an array of aromats and bbq. A beetroot puree and then some toasted hazelnuts and chom suy which is an asian brassicas. Grand Venure Sauce is a pepper sauce finished with chocolate. LARGE FORK - STEAK KNIFE
SIKA DEER / OAKLAND PARK
CORNISH TURBOT - Day boat fish caught from Cornwall. It is pan roasted and then finished with a parsnip puree., roasted piccolo parsnips , bbq leek seasoned with vinegar. Ver jus sauce is unripened grape juice emulsified with butter and finished with golden sultans and spring onions.
LARGE KNIFE - LARGE FORK
BBQ GRILLED LEEK - Our bbq leek that is charred and dressed with a vinegarteet. Served with a Winter Black Truffle (SPANISH), hazelnut dressing, preserved lemon compote. The Jerusalem artichokes are crispy and pureed. LARGE FORK - LARGE KNIFE
SLOW ROATED GUINEA FOWL - The guinea fowl come with the breast and the leg. The leg has been stuffed with a chicken and truffle mousse. Served with a celeriac that had been roasted and a puree, bbq hen of the woods mushroom, preserved lemons and celery leaf garnish, a guinea fowl and truffle sauce. LARGE KNIFE - LARGE FORK
DESSERTS
MILL LANE HONEY SPONGE - Our iconic dessert, lighter than a cloud and a signature of Orwells. It is a béchamel that makes the dessert. Served with an Amalfi lemon curd, toasted oats, honeycomb, yoghurt ice cream and a honey tuille. Out honey is from our own bees from Mill Lane down in Lower Shiplake where Liam tends to the aipiary SMALL FORK - DESSERT SPOON
RHUBARB & CUSTARD - A custard flavoured cheesecake that had a rhubarb centre. Encased in a white chocolate and pistachio coating. To garnish it has some spiced gingerbread, Rhubarb sorbet, White aerated chocolate, Tomlinsons poached rhubarb and candied pistachios. SMALL FORK - DESSERT SPOON
CHOCOLATE FONDANT - Using a 70% chocolate from the Valhrona Maison in France this is know as Guanja an dis regarded by pastry chefs all around the world as THE BEST. The fondant is served with a Guinness ice cream, salty caramel pieces and chocolate tuilles. SMALL FORK - DESSERT SPOON
VALHRONA CHOCOLATE
BLOOD ORANGE- Blood orange segments that have been set with an elderflower cordial that was made from the elderflowers of Binfield Heath in the Summer of 2024. Served with candied almonds, rosemary syrup and an orange tuille. SMALL FORK - DESSERT SPOON
CHEESE SELECTION - A selection of British an d continental cheese. Served with crackers, grapes, celery, chutney. SMALL KNIFE