seared scallops with cauliflower custard,
toffee apple gel and seaweed tapenade
'tomato and mozzarella salad'
compressed heritage tomatoes with pesto infused mozzarella,
Cotswold Gold and vanilla powder, micro rocket
pan fried seabass with confit fennel and quinoa salad,
brown crab mousse and fennel tea oil
hay smoked beef fillet steak with truffled dauphinoise, onion puree and wild mushrooms (served pink unless otherwise stated)
'cheeses from here and there'
English and French cheeses with individual garnishes
'ham, egg and chips'
Compressed watermelon, mango sphere,
coconut pannacotta and caramelised pineapple
We offer Sommelier selected wines to compliment each course for £29 per person
An optional service charge of 10% is automatically added to all restaurant accounts. We would like to make our customers aware that every gratuity
received is divided equally among all of our staff.
All our food is prepared in a kitchen where nuts, gluten and other allergens are present and our menu descriptions do not include all ingredients - if you have a food allergy, please let us know before ordering. Full allergen information is available.
Here at the Lamb Inn our kitchen will be undergoing essential maintenance and will be closed between Sunday 4th January – Saturday 17th January.