À La Carte

Our menus change bi-monthly with the seasons

February/March 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 £45 / 3 courses £55

 

Snacks from the kitchen


Starters

Hand-dived Orkney scallop,

St Austell mussels, oscietra caviar, salsify, monksbeard, Citra IPA.

 

Cured Cornish monkfish,

white king prawn, pink grapefruit, Dorset yoghurt, samphire, sea kale.

 

Smoked heritage beetroots,

Somerset Longbow goat’s cheese, tardivo, dandelion, cherry blossom vinegar.

 


Mains

Cornish cod,

judion beans, Alsace bacon, lardo di colonata, Swiss chard, parsley sauce.

 

Cornish brill,

celeriac tagliatelle, oyster mushrooms, aged parmesan, perigord truffle.

 

Welsh wagyu beef,

roscoff onions, heritage potatoes, bone marrow, rainbow kale.

 

Braddock white duck egg,

ricotta gnocchi, purple sprouting, hedgehog mushrooms, Cornish kern.


Desserts

Forced Yorkshire rhubarb and custard,

doughnut, rose, pistachio, ice cream.

 

“It’s not Terry’s”,

Valrohna 70% guanaja chocolate, blood orange.

 

Local Artisan Cheese,

fig and hazelnut bread, hedgerow 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.