Sunday 19 November 2017


Beetroot soup 5.50
Vale of Camelot blue, walnut, chicory, pomegranate 8/12
Laverstoke Park Farm buffalo mozzarella, butternut squash, olives, chilli 8.50
Game terrine, celeriac remoulade, toasted sourdough 8.50
Wiltshire Downs wood pigeon, watercress, pear 8.50
 Dorset crab, avocado, dandelion, cucumber 10


Courgetti basil pesto 9.50
Semolina gnocchi, Westcombe ricotta, wild mushrooms 14
South coast hake, tomato, chorizo, chickpeas 17
Lyme Bay whole chargrilled mackerel, horseradish 13
Chargrilled Castlemead Farm chicken, lemon, thyme, aioli 17
At the Chapel burger, Westcombe Cheddar, skinny fries 14
Style House Farm rump steak, peppercorn sauce 23

Pizzas from the wood-fired oven

Buffalo mozzarella, tomato, basil 8.50
Anchovies, olives, capers, melted onions 10.75
Taleggio, field mushrooms, thyme 11.25
Goat’s cheese, slow roasted vine tomatoes, spinach 11.25
Parma ham, rocket, buffalo mozzarella 11.25
Chorizo, oregano, buffalo mozzarella, tomato 12.25
Coppa, fontina, tomato, pickled chilli peppers 13.25
Wood roasted artichokes, pancetta, fontina, tomato, olives 13.75


Skinny fries / buttered new potatoes / spring onion mash 3.50
Balsamic roast beetroot / harissa carrots / green beans, garlic, lemon

Side Salads

Charles Dowding mixed leaves  / rocket and parmesan 3.50
Watercress, shallot, radish


Salted caramel chocolate fondant, vanilla gelato 8.50
Mascarpone and lemon mousse, ginger snap 6.50
Lemon and ricotta cake, crème fraiche 7
Vanilla gelato / chocolate brownie gelato/ espresso gelato 6
Lemon and mint sorbet / pumpkin sorbet 6
 Westcombe Cheddar, Vale of Camelot, Renegade Monk, Eccles cake, rye cracker, oat biscuit 9