Tasting Menu December

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

Menu

Snacks from the kitchen

Citrus-Cured Cornish Pollock,

white king prawns, fennel, cucumber, bergamot, Dorset yoghurt

Salcombe Bay Crab,

spiced chervil root, seashore herbs, golden raisins, granny smiths 

Cornish Monkfish,*

celeriac tagliatelle, hen of the woods, pecorino, oscietra caviar

Cotswold Venison,

violet potatoes, chanterelles, smoked garlic, cavelo nero, Winter truffle

Selection of British Artisan Cheeses,*

fig and hazelnut bread, hedgerow jelly, wheat wafers

Forced Rhubarb,

hibiscus jelly, almond, meringue, ginger beer

Sourdough Treacle Tart,

clementine, whipped English burrata

Extract Organic Coffee,

Mini chocolate whip

 

 

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.