Sunday Lunch menu

Fowey Mussels (Gf) 9/14
Cornish Mussels, Steamed with Cider, Garlic & Cream 

Hand Picked Crab (Gf) 12.50
Brown & White Crab With Lemon Mayonnaise, Avocado, Chilli & Grilled Pineapple Salsa

Gazpacho (Pb & Gf) 7
Chilled Fresh Tomato soup, With Red Peppers, Garlic Croutons & Celery

Devilled Kidneys on Toasted Sourdough 8.50

Double Gloucester Cheese Soufflé (V) 9.50
Baked Cheese & Chive Soufflé, Field Mushroom, Spinach & Truffle Sauce

Salt & Cure Air Dried Coppa & Melon (GF) 10.50
Air Cured British Pork Collar & Fresh Charentias Melon Wedges

Grilled Courgette Carpaccio (PB & GF) 9.50
Marinated With Mint, Garlic & Sherry Vinegar, Fried Halloumi, Rocket & Pistachio Pesto

ROASTS

Sirloin of Hereford Beef, Yorkshire Pudding 18
Chicken, Pigs in Blankets, Bread Sauce 17.50
Spinach & Squash Nut Roast, Veggie Gravy 16

*All served with Roast Potatoes, Seasonal Veggies & Cauliflower Cheese

MAINS

Ham, Egg & Chips (Gf) 15
Glazed Gammon Hock, Fat Chips & Fried Eggs

Dunkerton’s Cider Battered Fish & Chips (Gf) 13.50
Mushy Peas & Tartare Sauce

Grilled Whole Brixham Bay Sole (Gf) 19.50
Capers, Parsley, Lemon & Beurre Noisette

Suffolk Cross Lamb Rump (Gf) 21.50
Roasted with Rosemary & Garlic, Haricot Beans, Roasted Aubergine, Tomatoes & Gremolata

Upside-Down Beetroot Tart (Pb) 14.50
Roasted Heritage Beetroots With Balsamic, Thyme & Onions, Kale Crisps, Puff Pastry & Feta

SIDES

Gem Salad, Caesar Dressing 4
Fries 4.50
Sweet Potato Wedges 4
Mash Potato 4
Heritage Tomato & Basil Salad 4
Broccoli, Confit Chilli & Toasted Almonds 4

*V = Vegetarian, PB = Plant Based, GF = Gluten Free
**Gluten free options are available, please ask your server.