Tasting Menu December

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

Menu

Snacks from the kitchen

Cured Loch Duart Salmon,

smoked beetroot, horseradish, Dorset yoghurt, samphire

Scottish Halibut,

chanterelles, roscoff onion, chestnut, cavelo nero 

Salcombe Bay Crab,*

spiced chervil root, granny smiths, almond

Cotswold Fallow Venison,

loin, shoulder ragu, celeriac, Tunworth, red cabbage, quince

Charles Martell’s Single Gloucester,*

walnut doughnut, bramley apples, celery leaf

Clementine Fool,

pain d’epice, spiced rum, muscovado chantilly

Forced Rhubarb Parfait,

verbena meringue, pistachio, ricotta ice cream

Extract Organic Coffee,

Mini chocolate ‘dodger’

 

 

Six courses (available all day) £85
Eight courses* (available after 7.00 pm) £110

 

Matching Wine Pairing Available
Six courses £55
Eight courses £70
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: Not all ingredients are listed but some dishes can be altered to omit allergens. Please inform our staff when booking if you have an allergy we should be aware of. 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.