Queen Quay, Welsh Back, Bristol BS1 4SL

Lunch

  • Smoked eel broth, salt baked beetroot, lovage

    • 7
  • Purple sprouting broccoli, anchovy

    • 6
  • Salmon parfait, caper, mint, cucumber

    • 5
  • Raw venison, burnt apple, squash, pickled shimeji

    • 7
  • Beef broth, bone marrow, trompette

    • 6
  • Fermented kale, slow cooked egg, cavatelli

    • 6
  • Winter vegetables, chanterelles, lardo, roast celeriac broth

    • 11
  • Mallard, salt baked beets, spiced plum

    • 14
  • Braised beef, shitake mushroom gel, shallot, parsley

    • 14.5
  • Steamed brill, sea weed, smoked herring roe butter sauce

    • 14
  • Whole lemon sole, lardo, caper, sage

    • 15