roasted beetroot, blood orange, malt crumb
Old Spot pork fillet & cheek,
roast Jersey Royals, asparagus
hay-baked celeriac, baby leeks, buerre noisette
Beer-battered ling, (Only on Fridays)
crushed peas, triple-cooked chips, tartare sauce
Wye Valley rhubarb,
vanilla rice pudding, ginger parkin
Two courses can be turned around in under an hour if you’re pressed for time.
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.
Service is not included, a discretionary 10% charge will be added to parties of 7 or more.
Please note we cannot accept cheques or American Express.