December Tasting Menu

Take a tour of the freshest festive ingredients combined to create delicious dishes.


Snacks from the kitchen

Loch Duart Salmon,

smoked heritage beetroots, Dorset yoghurt, black treacle, samphire

Salcombe Bay crab,

spiced chervil root, seashore greens, granny smiths

Cornish hake,*

celeriac, chanterelles, chestnut, Winter truffle

Cotswold venison,

Jerusalem artichoke, Sharpham Park spelt, Williams pear, rainbow kale, Oxford Blue

Selection of British Artisan Cheeses,*

fig and hazelnut bread, hedgerow jelly, wheat wafers

Sea buckthorn,

Westcombe ricotta, almond meringue, mandarin

Valrhona Hukambi chocolate,

agen prunes, Jersey milk ice cream, Pedro Ximenes


Extract Organic Coffee,

Petit four



Six courses (available all day) £80
Eight courses* (available after 7.00 pm) £105


Matching Wine Pairing Available
Six courses £55
Eight courses £70
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. Unfortunately we cannot accommodate a dairy-free diet, nut or extreme allergies.

Please note we cannot accept cheques or American Express.