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Embark on a culinary journey at Rhubarb
With Chef‘s Compliments
Jersey Royal Potato Doughnut
Gooseberry Jam, Pecorino
Breads
Sourdough, Basil, Olive served with Chicken Liver Parfait and Marmite Butter
To Start
Whittaker's Gin-Cured Salmon
10.5
Sturia Caviar, Chamomile Lawn Gin and Crème Fraîche Sorbet, Compressed Cucumber
Crab ‘Curry’
14
Dressed Whitby Crab, Brown Crab Bhaji, Pickled Okra, Curried Carrot, Coconut and Lobster Bisque
Tuna Ceviche
12.5
Ponzu, Basil Granita, Tomato Consommé
North Yorkshire Lamb Loin
14
Lentil Purée, Curry Emulsion, Pomegranate, Rhubarb Yoghurt
Herbed Chicken and Quail Ballotine
11.5
Green Apple, Roast Celeriac Puree, Crispy Chicken Skin, Lovage Oil
Barbecued Jersey Royal Potatoes
9.5
English Mustard Hollandaise, Pickled Shallot Rings, Summer Truffle and Chive Crumb
Beetroot Tartare
9.5
Grapefruit, Pickled Chilli, Rhubarb, Mirin Mayonnaise, Pickled Turnip
To Follow
Cornish Red Mullet
29.5
Octopus Carpaccio, Soused Carrots, Chilli Oil, Apple Espuma
Coconut Infused Hake
28
Orange and Fennel Relish, BBQ Sweetcorn, Chorizo Velouté
Herbfed Chicken ‘Caesar’
22
BBQ Gem, Anchovy Dressing, Bacon Velouté, Parmesan Crisp
Iberico Pork
29
Nduja Morel Farci, Juniper Smoked Fillet, Hog Head Terrine, Apple and Coriander Puree, Cherry
Aged Yorkshire Duck
32
Breast, Confit Leg and Chicory Mille-Feuille, Sourdough Puree, Sweet Chilli Strawberry Sauce
Roast Celeriac
22.5
Summer Truffle, Toasted Pine Nuts, Summer Vegetables, Honey, Pecorino and Artichoke Velouté
Spiced Roast Cauliflower
18
Mango, Pea Chutney, Mint Yoghurt, Split Coriander Broth
JOSPER GRILL
Dry-Aged Ribeye
34
Triple Cooked Chips, Blue Cheese Sauce
Japanese A5 Wagyu Sirloin
48
Celeriac Purée, Jersey Royal Potato Hash
Aged Fillet of Beef
39
Marrow Butter, Braised Onion, Winter Truffle, Béarnaise, Crispy Beef Fat, Confit Pied de Mouton
SIDE ORDERS
Triple Cooked Chips
5.5
Potato Dauphinoise
6
Tenderstem Broccoli, Toasted Almonds
5.5
Roast Hispi Cabbage, Romesco, Hazlenuts
5.5
Seasonal Vegetables
5
Isle of Wight Tomatoes, Parmesan, Sourdough, Croutons
6
TO FINISH
Rhubarb and Custard
10.5
Rhubarb Sorbet, Rapeseed Oil Sponge, Vanilla and White Chocolate Crème Pâtissière
Thai Curry Ice-Cream
8
Banana, Sturia VIntage Caviar, Blood Orange Consommé
Dark Chocolate Parfait
12
Cherry and Parkin Ice-Cream
Strawberry Delice
11.5
Pistachio and Basil Sponge, Raspberry Sorbet
The ‘Lemon’
12
Lemon Curd Mousse, Finger Lime Pearls, Bergamot Meringue
Selection of 5 Artisan Cheeses
16
Served with Rhubarb and Apple Chutney, Homemade Sourdough Crackers, Grapes, Preserved Apple