À La Carte

Our menus change bi-monthly with the seasons

November/December Menu

THIS IS A SAMPLE MENU AND MAY VARY SLIGHTLY DURING THE MONTH.

Due to the size of our kitchen team and the style of our food, regretfully, we cannot
accommodate the following dietary restrictions: vegan, dairy, severe allergies.

2 courses £39 / 3 courses £49

 

Snacks from the kitchen


Starters

Hand-dived Orkney Scallop,

confit wild rabbit, snow white artichokes, russet apple, Mangalitza black pudding.

 

Cured Cornish Red Gurnard,

Galacian octopus, Dorset yoghurt, purslane, sand carrot, mandarin.

 

St Ewe’s Egg,

salt baked celeriac, Tunworth, Roscoff onion, trompettes, Winter truffle.

 


Mains

Cornish Monkfish,

chestnut garganelli, chicken wings, chanterelles, parsley root, cavelo nero.

 

Scottish Halibut,

salsify, Barra cockles, finger lime, sea spinach, buttermilk ,wasabi.

 

Cotswold Partridge,

violino squash, quince, Sharpham spelt, guanciale, collard greens.

 

Parsnip soufflé,

purple sprouting broccoli, Oxford blue, walnut, honeycombe, sherry vinegar.


Desserts

Ringden Farm Concorde Pear,

pain d’epice pudding, anise hyssop, cultured cream

 

Valrhona 33% Opalys Chocolate,

delice, aero, tiger lemon, pistachio, douglas fir.

 

Local Artisan Cheese,

fig and hazelnut bread, elderberry jelly, wheat wafers.

 

Coffee and Petit Pours £5.50

 

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

In a hurry?

Light Lunch

Why not try our Light Lunch menu. It’s available every lunchtime and we can turn around two courses in less than an hour, just let us know you’re short on time.

Tantalise your TASTEBUDS

Take a Tour with the Tasting Menu

If you can’t decide which dish to choose from the A La Carte menu, why not let us
chose for you?

Gareth has created a 5-course and a 7-course Tasting Menu using the best local ingredients and the freshest
British seafood available.
£70/85 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 inform us when booking so that we can make more options available to you. 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 12% charge will be added to parties of 7 or more.

Please note we cannot accept cheques or American Express.