Hearth Dining Menu 28/02/2026

HEARTH DINING MENU

APERITIF

HattinglEy Classic Reserve, brut NV 18

Heckfield Gin and Tonic 15

Epi Bread with Cultured Butter 7

sheep`s milk ricotta with Farm radishes 9

Todoli Citrus with iberiko Tomatoes, bitter leaves and walnut mISO 19

Grilled Mushrooms with Collard Greens, Pickled ChilLi and Cedro 21

Pork Tonnato with Puntarella and Rosemary 24

Cavolo nero Risotto with Ricotta Salata and Saporoso 22

Grilled Monkfish with Capers, brown butter and Artichoke 40

Chalk Stream Trout with Vadouvan Sauce 39

Creedy CarveR Duck with Beetroots, Radicchio and Kumquats 42

Heckfield Lamb with lariSsa Beans, Salsa Verde and HorseRadish 44

Roasted Farm Carrots with pine nut, Parmesan and Sage 19

BoulangÈrE Potatoes 17

affogato with RICCIARELLI 11

LEMON AND ROSE Geranium POSSET WITH BLACKCURRANT SAUCE AND RYE Shortbread 15

rhubarb and Apple Crumble with Buttermilk ice cream 18

ST JUDE WITH FENNEL, EISWEIN JELLY AND KAMUT CRACKERS 15

A DISCRETIONARY 10% SERVICE CHARGE WILL BE ADDED TO YOUR BILL

ALL PRICES ARE INCLUSIVE OF VAT AT THE CURRENT RATE

IF YOU HAVE ANY SPECIFIC DIETARY REQUIREMENTS PLEASE TALK TO YOUR WAITER

WHO WILL BE HAPPY TO HELP