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.
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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.