April À La Carte

Our menus change monthly with the seasons

Menu

Starters

£10

Hand-dived Oban scallop,

wild garlic, oxtail, chanterelles, parsley gnocchi

Seabream,

cucumber gazpacho, Porthilly oyster, wild horseradish, dill

Cotswold lamb sweetbread,

crisp breast, purple sprouting, Berkswell, nasturtium

Spring vegetable salad,

Laverstoke Park ricotta, fava beans, linseed, spring truffle

 


Mains

£22

Chalk stream trout,

broad beans, baby gem, Cacklebean yolk, grelot onions

Scottish hake,

seashore greens, St Austell mussels, buttermilk, salsify, ramsons

Label Anglais chicken,

Spring truffle, peas, asparagus, morels, heritage potatoes

Roasted cauliflower, (£18)

romanesco, freekeh, pink peppercorns, watercress, golden raisins


Sides

£4

Creamed spinach,

bone marrow crumb

heritage carrots,

hazelnut granola

Triple cooked chips,

black truffle


Desserts

£9

Amalfi lemon pavlova,

Broadway honeycomb, ewes milk, fennel

Extract organic espresso,

70% chocolate, milk ice cream, hazelnut praline, grue de cacao

 

Local artisan cheese with apple jelly,

fermented beetroot, celery, wheat wafers, fig and hazelnut bread
Choose three from Rosary, Penard Ridge, Wigmore, Duddleswell, Keenes Cheddar, Baron Bigod, Boxer, Beauvale, Stilton

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

 

In a hurry? Why not try our Working Lunch/Early Supper menu. We can turn around 2 courses in less than an hour if we know you’re short on time.

In a hurry?

Working Lunch

Why not try our Working Lunch/Early Supper menu. It’s available every lunchtime and until 7.30pm Tuesday-Thursday. We can turn around two courses in less than an hour, just let us know you’re short on time.

Tantalise your TASTEBUDS

Taste on Thursday

Preview the new Tasting Menu at our ‘Taste’ evenings on the first Thursday of every month.
Next event: May 3rd 2018
£50 per person

Ready to book a table ?
This is a sample menu and dishes may change throughout the month.

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.