– a la carte MENU –

At the Walrus, we believe the best dining experiences start with the freshest ingredients in our kitchen. Our menus are designed around seasonality and may change throughout the seasons. We are also incredibly proud to source produce, meats, and seafood at their peak from local farms and trusted suppliers from farm to fork in the most seasonal, sustainable way.

Wednesday / Thursday / friday Evening /saturday lunch

seasonal a la carte menu

starters

LAMB PASTRAMI

  Sliced leg of lamb, anchovy and olive dressing, Exmoor caviar.  

RAVIOLo                                                                      

 Crab and Scallop raviolo, Shellfish bisque & citrus crème fraiche.

MUSHROOM

    Pheasant’s egg, mushroom cream, Shropshire truffle & king oyster mushroom.

MACKEREL & TOMATO (V)

Cured mackerel, heritage tomato, gazpacho & roast garlic.

Mains

IBERICO PORK

 Iberico pork, red pepper & courgette, English peas.

MONTGOMERY CHEDDAR SOUFFLE 

 Twice baked cheese souffle, black truffle sauce & gem lettuce.

PLAICE

Roast plaice, mussel & shrimp, leek & asparagus.

FILLET OF BEEF

Herefordshire beef fillet and parmentier, red wine shallot and watercress.(supplement £5)

DESSERTS

LEMON MERINGUE

Lemon meringue tartlet, lemon and thyme ice cream.

CHOCOLATE

Torta caprese, smoked almonds, cream cheese ice cream, amaretto.

CHEESE

Selection of British cheeses.

3 courses for £48 per person

( Vegetarian menu available on request )