The restaurant people can't stop talking about.

Blistered sourdough flatbread with whipped cultured butter and smoked sea salt.

• 48-hour fermented sourdough
• Whipped cultured butter from a Somerset dairy
• Smoked sea salt and wild garlic oil

Creamy burrata, sweet heritage tomatoes, basil oil and toasted seeds.

• Hand-made burrata delivered twice weekly
• Three varieties of heritage tomato
• Basil oil pressed in our kitchen

Slow-cooked outdoor-reared pork belly with apple ketchup and pickled chilli.

• Outdoor-reared, free-range pork
• Twelve-hour slow cook
• House apple ketchup

Ribbons of fresh egg pasta with slow-braised beef shin ragù and aged parmesan.

• Fresh egg pasta rolled daily
• Six-hour braised beef shin
• Thirty-month aged parmesan

Carnaroli rice, foraged mushrooms, brown butter and a crisp sage leaf.

• Carnaroli rice for a perfect texture
• Seasonal foraged mushrooms
• Roasted mushroom stock made in-house

Line-caught fish cooked over embers with brown shrimp butter and sea greens.

• Day-boat fish from the south-west coast
• Cooked over oak and apple wood
• Brown shrimp and caper butter