– 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

tuna & tomato

Raw tuna, English tomato, avocado, confit garlic, cucumber.

rabbit

Rabbit pressing, tarragon, butterbean cream, crispy potato.

agnolotti

English pea and ricotta agnolotti, brown butter, broad bean and herb pesto.

crab tart

Brixham crab, puff pastry, chopped egg and potato, red pepper butter sauce.

Mains

quail

Roast quail breast, crispy leg, artichoke cream, morel fricassee, summer cabbage.

MONTGOMERY CHEDDAR SOUFFLE 

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

Halibut

Halibut, clam velouté, English asparagus, courgette.

FILLET OF BEEF( Supp £5 )

Beef Rossini, toasted brioche, Madeira sauce, goose liver.

DESSERTS

caramalised white chocolate

Cornflake and macadamia, Dulcey chocolate, polenta cake.

strawberry

Strawberry sorbet, woodruff panna cotta, meringue shards and woodruff oil.

chocolate mousse

With miso caramel sauce, vanilla ice cream, wafer.

CHEESE

Selection of British cheeses.

3 courses for £50 per person

( Vegetarian menu available on request )