Please note this is a Sample Menu, the menu will be different due to seasonality and supply.


Duck Liver Parfait, Native HP Sauce & Yesterday's Bread 6

Hake Brandade, Dill Emulsion & Sourdough Cracker 5

Celeriac Taco, Beetroot Salsa & Chermoula Mayonnaise 5

Venison Sausage Roll & Burnt Apple Bérnaise 4

Focaccia Board & Confit Garlic Oil 3


to start

Wood Pigeon Kebab, Beetroot Hummus, Native Hummus & Dukkah 11

Chalk Stream Trout, Miso Caramel, Lapsang Dashi & Kohlrabi 10

Tenderstem Broccoli, Beenleigh Blue Cheese & Rapeseeds 8

Hay Baked Beetroot, Smoked Egg Yolk, Herb Emulsion & Wild Nettles 6

to follow

South Downs Venison, Burnt Cauliflower Purée & Heritage Carrots 22

Cornish Hake, Parsnip Purée, Brown Butter & Sea Purslane 22

Roast Celeriac, Pickled Walnut, Pom Pom Moss & Savoy Cabbage 16 (n)


Charred Hispi Cabbage, Miso Butter 4

Pink Fir Potatoes in Duck Fat 4

to finish

Cider Brandy Ice Cream, "Eccles Cake" & Brick Pastry (n)

White Chocolate & Mushroom Cremeux, Toffee Apples & Buttermilk 8 (n)

Hay Baked Pumpkin Pie & Cornish Saffron Cream 8

‘Marrowmel Bone’ 9 - Native Signature Dish with White Chocolate and Bone Marrow 

Caramelised Honey Truffle & Burnt Meringue 4

A discretionary 12.5% service charge is added to every bill. 

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