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    To Graze

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    seamnieivill
    This document is a menu for a restaurant. It lists appetizers including olives, breads, and charcuterie for £5-£16. Oysters and caviar are offered individually or to accompany dishes from £5-£250. Main courses range from £32-£175 including fish, meat and vegetable options. Sides are £9 each and desserts are £14-£18. Cheeses and a cheese board are offered from £16-£24.

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    © All Rights Reserved
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    To Graze

    Uploaded by

    seamnieivill
    22 views2 pages
    This document is a menu for a restaurant. It lists appetizers including olives, breads, and charcuterie for £5-£16. Oysters and caviar are offered individually or to accompany dishes from £5-£250. Main courses range from £32-£175 including fish, meat and vegetable options. Sides are £9 each and desserts are £14-£18. Cheeses and a cheese board are offered from £16-£24.

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    This document is a menu for a restaurant. It lists appetizers including olives, breads, and charcuterie for £5-£16. Oysters and caviar are offered individually or to accompany dishes from £5-£250. Main courses range from £32-£175 including fish, meat and vegetable options. Sides are £9 each and desserts are £14-£18. Cheeses and a cheese board are offered from £16-£24.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    22 views2 pages

    To Graze

    Uploaded by

    seamnieivill
    This document is a menu for a restaurant. It lists appetizers including olives, breads, and charcuterie for £5-£16. Oysters and caviar are offered individually or to accompany dishes from £5-£250. Main courses range from £32-£175 including fish, meat and vegetable options. Sides are £9 each and desserts are £14-£18. Cheeses and a cheese board are offered from £16-£24.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    HIDE

    TO GRAZE

    Giarraffa green olives with garlic, lemon & rosemary 5


    Freshly baked bread: 12
    Dorset buttermilk sourdough; Grilled fennel focaccia; Fried bun with peas & pancetta;
    Home-milled spelt flour baguette; Parmesan, black olive & basil grissini

    Home-cured charcuterie: Goose with sage & fenugreek 11


    Saddleback pork with fennel seed & black pepper 11
    Herdwick lamb with rosemary 11
    A selection of all three 16

    Chicken liver parfait, fig & hibiscus chutney, toasted brioche 14


    Soft-shell crab tempura with Thai basil & green peppercorns 15
    Charcoal baked flatbread, Morels, Lardo di Colonnata & wild garlic 18

    CAVIAR & OYSTERS

    Porthilly oysters / with Exmoor caviar / with Beluga caviar each 5 / 10 / 17


    Exmoor Cornish salted caviar 30g / 50g / 125g 69 / 115 / 250
    Beluga caviar 30g / 50g / 125g 190 / 295 / 495
    Caviar is served with crème fraiche, chives, pickled shallot & toasted crystal bread

    STARTERS

    Roast scallop with Jerusalem artichoke, rhubarb & rose geranium 34


    Burrata, red wine poached pear, caramelised pecans, tarragon & nasturtium 21
    Tender beetroot with yuzu & horseradish 21
    Red prawn tartare with apple & perilla, almond miso 36
    add Exmoor caviar 18
    Mafalde with tulips, pea pesto, ricotta & lemon 22/32
    White asparagus & meadowsweet tartlet with sunflower seed praline & sheep milk labne 24

    “Essential” cookbook, signed by Ollie Dabbous £30

    Please inform us of any dietary requirements. Some foods may be served raw or unpasteurised.
    A discretionary service charge of 15% will be added to your final bill.
    HIDE

    MAINS

    Confit red mullet in smoked olive oil, stuffed leafy lemon & smoked saffron sauce 46
    Steamed day-boat turbot & tulips with Brixham crab & lemon verbena 54
    Barbecued octopus with violet mustard, cassava charcoal & tahini dressing 45
    Roast Herdwick lamb with green asparagus, wild garlic, labne & roasting juices 48
    Roast Huntsham farm suckling pig, mustard fruit puree, crushed turnip & black pudding 48
    Squash & smoked almond parcel with spiced lentils & coconut labne 32
    50 day-aged short-horn beef ribeye cooked over charcoal to share 54/pp
    Served with smoked tomato sauce, grilled spring onions, crispy potato cake & watercress salad
    Wagyu tomahawk cooked over charcoal to share 175/pp
    Served with smoked tomato sauce, grilled spring onions, crispy potato cake & watercress salad

    SIDES

    London lettuce, crème fraiche & apple vinegar dressing 9


    Charred tenderstem broccoli, vinaigrette 9
    Buttered Jersey Royals, persillade 9

    DESSERT

    Earl Grey & quince sundae with honey cream, pistachio, pomegranate & rose 14
    HIDE white chocolate Easter egg 16
    Rice pudding soufflé with nutmeg caramel & apple compote 16
    Baked to order; please allow 15 minutes
    Cornet of Jersey milk soft-serve ice cream with Gariguette strawberries & spring blossoms 14
    Warm acorn cake, smoked caramel & choice of liqueur; Cornish clotted cream 18
    Iced meadowsweet custard, preserved raspberries & lemon balm 16

    CHEESE & SAVOURY

    Cave-aged Comté, fresh heather honeycomb, seasonal fruit loaf 16


    Selection of cheeses, seasonal fruit loaf, fig & hibiscus chutney 18
    Home-made crumpets with black truffle, honey & Brillat-Savarin 24

    “Essential” cookbook, signed by Ollie Dabbous £30

    Please inform us of any dietary requirements. Some foods may be served raw or unpasteurised.
    A discretionary service charge of 15% will be added to your final bill.

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