The details of our current Brasserie Menu are listed below. Or you can download a PDF here.
Ground Floor: Open for lunch and dinner Tuesday – Saturday (Closed Sunday and Monday)
Winter 2012 |
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Bread & Nibbles |
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| Olive ciabatta served with extra virgin olive oil and balsamic vinegar dip (per person) | 1.50 | |
| Bowl of mixed olives marinated in spiced brine | 2.25 | |
Starters |
Small | Large |
| Scotch Egg - Scotch egg served with grain mustard mayonnaise | 7.00 | |
| Caesar - Chicken Caesar salad with parmesan and croutons | 8.25 | 11.50 |
| Beetroot - Salad of beetroot and Vulscombe goat’s cheese with elderflower curd | 7.75 | |
| Mussels - Classic moules mariniere | 7.00 | 11.00 |
| Scallops – Roasted scallops with cucumber ketchup and watermelon | 8.75 | |
| Soup – Cream of parsnip soup with apple and sage | 6.50 | |
| Lobster and Mussels – Lobster custard with mussels in a Thai coconut and asparagus cream | 7.75 | |
| Squid – Risotto of squid | 8.25 | |
Main Courses |
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| Sole - Whole megrim sole with caper and lemon butter, new potatoes | 18.75 | |
| Fillet Steak – Fillet steak, skinny fries, watercress and radish salad, peppercorn and brandy cream (recommended served medium rare) |
23.50 | |
| Chicken - Breast of chicken with a ragout of wild mushrooms, pea mousse and asparagus | 18.75 | |
| Duo of Pork – Braised cheek and crisp pork belly with celeriac puree and roasted onions with lemon thyme | 18.50 | |
| Brill - Fillet of brill with a truffle crumb, spring cabbage and bacon gnocchi, shallot butter | 21.00 | |
| Fish of the Day – Sustainably sourced fish of the day (waiter will advise) | 17.50 | |
| Fettuccine – Fettuccine of cep mushrooms, celeriac and parsnips with smoked garlic and Madeira cream | 15.50 | |
Side Dishes |
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| Thick cut chips | 3.00 | |
| Fine beans, sugar snaps and broccoli | 3.00 | |
| Creamed mash potato with gruyere cheese | 3.00 | |
| Spring cabbage with bacon and shallots | 3.00 | |
| Golden beetroot with wilted watercress | 3.00 | |
| Mixed leaf and herb salad | 3.00 | |
Desserts |
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| Selection of the Westcountry’s finest artisan cheeses | 7.50 | |
| Lemon verbena creme brulee with cassis sorbet | 6.75 | |
| Sticky toffee and date pudding with vanilla ice cream | 7.00 | |
| Strawberry ‘sponge’ with poached berries | 7.00 | |
| Selection of home made ice creams and sorbets | 6.50 | |
| Chocolate and olive oil truffle with hazelnut cream | 7.25 | |
Tasting Menu |
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| Baked olive ciabatta bread with aged balsamic vinegar and extra virgin olive oil | ||
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| Cream of parsnip with apple and sage Pinot Gris 2010 Frog Haven Marlborough New Zealand 100ml |
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| Salad of beetroot with elderflower Sauvignon de Touraine 2010 Château de Presle Loire France 100ml |
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| Royale of lobster with mussels in a Thai curry cream Gewurztraminer 2010 Paul Cluver Elgin South Africa 100ml |
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| Braised pig’s cheek and crisp pork belly with celeriac puree and roasted button onions Evohé Garnacha 2010 Baja Aragon Spain 150ml |
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| Lemon verbena crème with cassis sorbet Monbazillac 2005 Château Vari South West France 75ml |
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| Coffee or tea with dark chocolate fudge and pâté de fruit | ||
| Tasting Menu £55.00 per person Optional Matching Wine £25.00 per person |
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| Due to the nature of the tasting menu the whole table must dine from this menu. | ||
A discretionary 10% service charge will be added to the total bill.
All service charge and gratuities are wholly distributed to our staff whether left as cash or on a credit card.
The Elephant kitchen uses nuts on a regular basis and due to this fact we cannot guarantee items to be nut free. If you have any allergies or special dietary requirements please inform the waiting staff.
All prices include VAT at the current rate and are subject to change.
