Menus

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Apéritif

Elderflower Fizz – St Germain, Prosecco & fresh garden mint 8

Snacks

Wild rabbit pie, homemade ketchup 4 ½ 

Thai infused fishcakes, lime & smoked chilli mayo 4 ½ 

Vegetable arancini 4

To Start

A Smorgasbord.. (designed for 2 to share)

Charcuterie – A selection of locally cured salami, dry cured ham & terrines with pickles & Bull chutney 14

Fish – A selection of shellfish, smoked & cured fish with lime &smoked chilli mayo 14

Garden – A selection of crudites, dips & vegetable goodness 10

Duck & Asian vegetable broth, confit duck wontons 7

Vegetable soup of the day, freshly baked bread 6

Main Course

Roast Cod, triple cooked chips, crushed peas & tartar 14 ½ 

30 day dry-aged Sirloin, tender stem broccoli, bacon, leek & potato gratin 25

The Bull Burger - hand pressed patty, Gruyere cheese, seasonal vegetable slaw & triple cooked chips 13

Seafood Linguine - ragout of seafood, squid ink pasta, lemongrass &coconut 15

Cheese & rosemary gnocchi, tomato sauce, shaved fennel, herb crumb11

Lentil rendang, spring vegetables & herbs 13

Sides: Triple cooked chips 3 ½ / Tenderstem broccoli 3 ½ / New season potatoes 3 / Sautéed button mushrooms 3

Pudding

Dark chocolate & amaretti ganache, choclate soil & salted caramel ice cream 7

Mango bavarois, tropical salsa, blackcurrant gel, melon sorbet & sesame tuile 6

4 cheeses, Artisan biscuits, Bull chutney, celery & grapes 10

Raspberry & sherry sponge, custard, tonka bean & meringue 7

Please advise your server of any allergies when ordering. Our team will do their best to accommodate any allergies but The Bull cannot guarantee any dish will be free of any allergens