For the table: Spiced cashew nuts or Petit Lucques olives
or Padron peppers or Radishes with sea salt  8

First Courses

Gazpacho – chilled vine tomato and red pepper soup with breadstick  18

Burrata with apricot, pistachio nuts, escarole and balsamic  28

Salad of Vesuvio tomato, coco blanc beans, pinenut-basil ‘pesto’  24

Scottish crab with lemon mayonnaise, avocado, fennel and rye toast  41

Main Courses

Roasted wild Cornish sea bass with datterino and red peppers;
seared aubergine, courgette and coco blanc beans  49

Grilled corn-fed chicken ‘paillard’ with Sheila’s sage;
baked fennel, Tropea onion and curly kale  43

Rhug Estate lamb chops with shallots, mint and anchovy;
carrots, spring greens, potato galette  50

Correze veal chop with rosemary and padron peppers;  
roasted potatoes and bitter leaves  59.5

Sides: Hand-cut chips or Steamed spring greens  8

Cheeses

Selection of British and Irish cheeses
served with oatmeal biscuits, quince paste, apple 22

Desserts

Bowl of Kent cherries and purple fig  19.5

Poached apricots and purple figs, earl grey ice cream, cantucci   10

Clarke’s classic chocolate and almond cake with crème fraiche  10

Glass of our Vin d’orange with 2 home made calissons  21

Home made ice creams and sorbets – 2 scoops with pistachio Viennese  16

Strawberry or Bitter chocolate or Hazelnut ice creams

White peach or Raspberry sorbets

Affogato – A scoop of vanilla ice cream with espresso  14

A scoop of vanilla ice cream with Frangelico  14