November À La Carte

Our menus change monthly with the seasons




Hand-dived Oban scallop,

chervil root, sprouts, curry, almond

Loch Duart salmon,

rillette, caviar, beetroot, wild horseradish

Cornish octopus,

squash, suckling pig, chorizo, chanterelles

Cotswold beef,

short rib, pickled onion, ceps, watercress

Heritage potato,

Winslade, spruce, leeks, Wiltshire truffle



Scottish halibut,

cuttlefish, salsify, palourdes, seashore greens

Cornish john dory,

chicken wings, trompettes, celeriac, chestnut garganelli

Cornish cod,

heritage carrots, buttermilk, gingerbread, St Austell mussels

Cotswold mutton,

loin, hot pot, Jerusalem artichoke, mint, caraway

Parsnip souffle, (£18)

red cabbage, Blue Monday, walnut, Broadway honeycomb



Black cabbage

pancetta, chanterelles

Cauliflower and Lincolnshire poacher gratin

Triple cooked chips,

black truffle



Salted caramel,

custard tart, Pedro Ximenes, lexia raisins, pain d’epice

White chocolate,

delice, celeriac, chocolate stout, malted barley

Comice pear textures,

scots pine, hazelnut, skyr yoghurt

Local artisan cheese with apple jelly,

fermented beetroot, celery, wheat wafers, fig and hazelnut bread
Choose three from Cerney Ash, Ticklemore, Wigmore, Duddleswell,  Lincolnshire Poacher, Baron Bigod, Cornerstone, Blue Monday, Bath Blue

Or share a board for two £22

Choose three scoops of our homemade ice creams or sorbets with a honeycomb tuille £7

Coffee and petit fours £5.50

New year's eve

Sunday, December 31st

Join us for an intimate and indulgent seven-course meal this New Year’s Eve to see out 2017 in sumptuous style.

Arrive from 7.30pm with the first course served from 8pm. Your meal will finish at around 11pm leaving you with time to join friends for Big Ben’s chimes or to sit back and see in the New Year in our fine company!

Click here to see the full menu. Call or email to book.

Tantalise your TASTEBUDS

Taste on Thursday

Preview the new Tasting Menu at our ‘Taste’ evenings on the first Thursday of every month.
Next event: December 7th 2017
£50 per person

Ready to book a table ?
Our menu uses fresh ingredients, cooked onsite, often using sous vide techniques. Therefore, if it takes us a little while to prepare your meal it’s because we’re treating it with the love and attention it deserves.

PLEASE NOTE: Some dishes can be altered to omit allergens, please ask staff for details. While we take the utmost care at Purslane to prevent cross contamination of allergens in our dishes, we cannot guarantee ingredients have not come into contact with traces before they reach our premises.

Service is not included, a discretionary 10% charge will be added to parties of 7 or more.

Please note we cannot accept cheques or American Express.