Menus
Rosemary Focaccia
5
Manzanilla Olives
5
Smoked Almonds
5
Maldon oysters, shallot vinaigrette trio/half doz/doz
13/24/45
Selection of cheese, charcuterie,
house pickles, focaccia
16
Small and sharing plates
Wild mushrooms w/ crème fraîche on toasted focaccia (v)
9
Chargrilled carrots, nduja butter, garlic labneh
& tarragon
11
Pigs head croquette,
beetroot ketchup & herb salad
11
Citrus cured rainbow trout, cucumber, pickled shallots & lemon mayo
12
Half/Whole Burrata,
Black Muscat grapes, mint & hot honey (v)
8/15
Seabass ceviche,
fresh jalapeno, green mandarin & polenta crisp
16
Large plates with Dishes from our charcoal oven
Wild mushroom & ricotta ravioli, sage butter
& pecorino Romano (v)
20
Chicken Milanese,
wild rocket, Parmesan, lemon & roasted garlic butter
22
200g Pork loin, piquillo peppers & red wine jus
22
Dry aged rump steak 300g, watercress salad
26
Stone Bass, parsnip, kale & Chenin Blanc sauce
28
Peppercorn sauce
4
Red wine Jus
4
Beetroot Ketchup
3
Sides
Chips
w/ rosemary Maldon sea salt (vgn)
5
Mixed salad, EVOO dressing (vgn)
5
Chargrilled broccoli, chili & garlic confit, pangrattato (vgn)
6
Hispi cabbage, rose Harissa butter (v)
6
Desserts
Affogato
coconut ice cream (vgn)
7
Burnt honey & orange panna cotta,
poached pear & blackberry compote
9
Chocolate & hazelnut delice,
raspberries, mint
10
Selection 3 cheeses, house pickles, focaccia
12
All prices inclusive of VAT. A discretionary 12.5% service charge will be added to bills. Vegans & vegetarians can be catered for. Allergy information is available on request.
HIGHWEALD x TEMPLAR Thursday 19th November
Hosted by Colm Evans, Head winemaker Highweald Winery
An evening of fine English wine & matching seafood flavours
Brut Reserve NV
Maldon oyster with EV olive oil & fresh lemon
*******
Brut Rosé NV
Chalk stream Trout, cucumber & pickled shallots
*******
Deaks Lane Bacchus NV
Mackerel with apple, celery, wild fennel & crème fraîche
*******
Wild Ferment Chardonnay 2023
Sea bass ceviche with fresh jalapeño & polenta cracker
*******
Blanc de Noirs 2022
Brown crab cake with roast garlic aioli
Two Courses for £24 Set Menu
To Start
Citrus cured Rainbow trout,
cucumber, pickled shallot, lemon mayonnaise, watercress
Chargrilled cauliflower soup,
sweet chestnuts, fried sage, focaccia
To Follow
Free range pork chop,
black cabbage, nduja cream sauce
Wild mushroom risotto,
30-month parmesan, creme fraiche, Scottish girolles
Sides
Chips w/ rosemary Maldon salt (vgn) 5
Mixed leaves w/
E.V. Olive oil dressing (vgn) 5
Chargrilled broccoli w/
confit chili and garlic, pangrattato (vgn) 6
Hispi cabbage w/
rose harissa butter (v) 6
To Finish
Chocolate delice,
hazelnut, blackberry compote (£7 supp)
Available all day, except WHUFC home fixture days.
All prices inclusive of VAT at 20%. A discretionary 12.5% service charge will be added to table bills.
Vegetarians and vegans can be catered for. Allergy menus are available.
Wine
Sparkling
12.5cl / 75cl
Ceradello Prosecco Spumante Brut, Prosecco DOC NV, Italy (org)
8.5 / 34
Paltrinieri Solco Lambrusco IGT Emilia Romagna, Italy’22 (Red, served chilled)
45
Highweald Brut Reserve NV, Sussex, England
14 / 75
Champagne Gremillet Brut NV, France
16 / 85
Champagne Gremillet Brut NV Rosé France
90
On Tap and by the glass
Guy Allion VDP Sauvignon Blanc, Loire, France ’23
6
Cape Heights Chenin Blanc, Coastal region SA ’23
6
Heaphy Sauvignon Blanc, Nelson, NZ ’23
7.5
Vila Nova Vinho Verde Rosé, Portugal ’23
6
Galets Rouge Estezargues, Rhone, France ’22
7
White
Maison de Vigneron Blanc, IGP Côtes de Gascogne France '23
6 / 29.5
Wild House Chardonnay, WO Western Cape SA '24
6 / 30
Diez Siglos Verdejo Ecológico, DO Rueda Spain [Organic] '23
7 / 32
Picpoul de Pinet, Cave de l'Ormarine, AOP, Languedoc, France '24
33
Viognier Villvieja, Mendoza, Argentina '23
36
Boutinot ‘La Fleur Solitaire’ Blanc, AOP Côtes du Rhône '23
37
Gavi DOCG, La Fornace, Cinzia Bergaglio, Piemonte, Italy '23
42
Domaine Papagiannakos Savatiano Old Vines, PGI Markopoulo '23
44
Consono Verdicchio di Jesi DOC, Marche, Italy '20
45
Valdibella Ariddu Grillo, Sicily, Italy’23 (bio, org)
48
Saraja Tarra Noa, Vermentino di Gallura DOCG, Sardinia, Italy'24
48
Gruner Veltliner, M & A Arndorfer, Kamptal, Austria’22
49
Highweald Wild Ferment Chardonnay, Sussex, England ’23
50
Staffeleter Hof Magnus Riesling, Mosel, Germany ’23 (bio, org)
51
Wildeberg White, WO Franschhoek '21
58
Branco blend, Vale de Capucha Lisboa Portugal ’18 (org)
59
Ca N’Estruc Idoia Blanc, DO Catalunya '21
67
Domaine du Pré Semelé Sancerre, Mainbré, AOP Sancerre '23
67
Domaine Daniel Séguinot Chablis 1er Cru Fourchaume, AOP Chablis '22
82
Domaine du Monteillet Les Grandes Chaillées, AOP Condrieu '23
98
Orange
Fratelli Felix Bianco, Terroirs Project Campania, Italy ’23
43
Rose
Fratelli Felix Bianco, Orange Terroirs Project, Campania, Italy ’23
43
Capdevielle Elégance Rosé, Côtes de Provence, France ’23
44
Red
Borgia Garnacha, DO Campo De Borja, Spain ’22
6 / 29
Portal da Estrela Tinto, DOC Dão, Portugal ’21
34
Corvinia Montresor Bio, Verona IGT, Italy '23 (org)
34
Novas Gran Reserva Pinot Noir, DO Valle Casablanca, Chile ’22 (org)
37
Sassi Montepulciano, Abruzzo, Italyv’20 (bio, org)
38
Rippa Dorii Tempranillo Roble, DO Ribera del Duero, Spain ‘23
8 / 39
Chateau de Cèdre Malbec Cahors, France’21
41
Le Pianure Cabernet Franc delle Venezie IGT, Italy’21
42
Castello di Cigognola, 1212 Barbera Oltrepo Pavese DOC, Lombardy, Italy ’20
44
Scacciadiavoli Rosso, Montefalcao, Sangiovese DOC, Umbria, Italy '19
51
Ontañón Reserva Rioja DOCa, Rioja, Spain,’15
54
Clay Shannon Pinot Noir, Lake County, California, USA '23
56
Dirupi Ole’ Rosso di Valtellina DOC Lombardy, Italy‘21
58
Stocco Merlot, ‘Vecchi Vite’ Venezia, IGT, Italy ’19
59
Château Cardinal, AOP Montagne Saint-Émilion, Bordeaux, France’19
60
Chinon, La Niverdière ‘Renaissance’ Cabernet Franc, Loire, France ’19 (bio, org)
62
Chateau Lalande, AOP St Julien, Bordeaux, France’20
80
Chateau Tayac, AOP Margaux, Bordeaux, France ’22
85
Vallet Frères Gevrey-Chambertin, Burgundy, France ’17
98
Barolo, Poderi Colla Dardi le Rose Bussia, DOCG, Piemonte, Italy ’18
110
All prices inclusive of VAT at 20%. A discretionary 12.5% service charge will be added to table bills.
Vegetarians and vegans can be catered for. Allergy menus are available.
Cocktails
FIG ROYALE
Highweald Brut NV, fig liqueur
16
SAVOIA SPRITZ
Savoia Aperitivo, Prosecco, Soda water
14
HOUSE MARTINI
Plymouth gin or Finlandia vodka, blend of vermouth's, Made to your taste
14
SLOE DISCO NEGRONI
Campari, Italo Disco vermouth & house Sloe gin
14
CITRINE PEAR
Ketel One Citroen, roast pear, lemon, cardamom sugar & aromatic bitters
14
THE THIRTEENTH HOUR
Rittenhouse BiB Rye, Pleasant Land Nocino, Cocchi di Torino, aromatic bitters & cardamon
14
DESRERT GARDEN MARGARITA
QuiQuiRiQui Mezcal, cucumber, lime & honey
14
THE LONG PROMISE
Ketel One vodka, Allora limon, Aromatic bitters, lime & grapefruit soda
14
VESUVIAN SOUR
Black Tears dry spiced rum, lime juice, aquafaba & Ginger, chilli & honey syrup
14
RUM OLD FASHIONED
Havana Club 3yo & Diplomatico Reserva rum, Dermerara sugar, Aromatic bitters & Maldon salt
15
Classic cocktails available on request
Christmas Sharing Menu 2026
£46pp
All inclusive, family style service. No pre-orders required.
(Party Bookings only)
To Start
Our house made beer Sourdough focaccia
Charcuterie with house pickles
Chargrilled wild mushroom bruschetta (vgn)
Roasted delica pumkin rissoto, gorgonzala and walnuts (v)
Hot smoked salmon, wild rocket, beetroot & fresh horseradish
Chorizo croquettes, salad of winter leaves, garlic mayonnaise
To Follow
Wild mushroom and truffle ravioli, sage butter sauce (v)
Chargrilled Sea Bass fillet w/Highweald sparkling & shallot sauce
Confit duck w/braised red cabbage, red wine jus
Replace Duck £10 suppl p/h
(Bertha 24 day aged grass fed Sirloin of beef )
Sides for the Table
Brussel sprouts, sweet chestnuts & crisp pancetta
Chips w/rosemary salt
(v)
Salad of radicchio, orange & Pecorino sardo
(v)
To Finish
Dark chocolate & hazelnut delice salted caramel
Burnt honey & orange Panna cotta, blackberry compote
Selection of three cheeses, grape chutney, toasted walnut bread
All prices inclusive of VAT at 20%. A discretionary 12.5% service charge will be added to table bills.
Vegetarians and vegans can be catered for. Allergy menus are available.
Christmas Celebration Menu 2026
3 Course Set Menu - £48 pp
6 guests upwards
(15 & over pre-orders required)
(Party Bookings Only)
To Start
Roasted butternut squash soup, chorizo & rosemary focaccia
Hot smoked salmon, beetroot, bitter leaves & horseradish
Mushroom croquetas, saffron mayo, wild rocket & hazelnuts(v)
Seared Angus beef, crispy shallots & salt baked celeriac
To Follow
Delica pumpkin Wellington, spinach, ricotta, roasted cauliflower(v)
Stone bass, potato puree, prosecco & chive cream sauce
Char grilled 250g aged Rump steak, watercress salad & chips
Confit leg of duck w/red wine braised cabbage
Suggested Sides £6 Each
Brussel sprouts, sweet chestnuts & crisp pancetta
Salad of radicchio, orange & Pecorino sardo
Roasted new potatoes w/rosemary & garlic
To Finish
Coconut ice cream Affogato w/coffee liqueur
Burnt honey & orange Panna cotta, blackberry compote
Chocolate & hazelnut delice, salt caramel, whipped brandy cream
Selection of three cheeses, grape chutney, toasted walnut bread
All prices inclusive of VAT at 20%. A discretionary 12.5% service charge will be added to table bills.
Vegetarians and vegans can be catered for. Allergy menus are available.
