Marle Dining Menu 28/02/2026
MARLE DINING MENU
TO SHARE
KAMUT SOURDOUGH AND SEEDED RYE BREAD WITH GUERNSEY BUTTER 5
a plate of San Daniele 12
A PLATE OF pickled farm vegetables WITH LABNEH 9
TO START
PAPPARDELLE WITH ARTICHOKES, GUANCIALE, CHILLI AND MINT 26
LANGOUSTINES WITH GUERNSEY BUTTER AND SAUCE VIERGE 28
HOME FARM LEAVES WITH WINTER TOMATOES, AJO BLANCO AND DATES 21
buttermilk rabbit with cedro, winter leaves and soft herbs 28
STRACCIATELLA WITH HOME FARM CABBAGE, CHILLI, WALNUT AND SPECK 22
CORNISH CRAB WITH FENNEL, WINTER GREENS, BLOOD ORANGE AND CHERMOULA 25
TO FOLLOW
slow cooked beef cheek with polenta and gremolata 38
LEG OF lamb with celeriac, anchovies and home farm chard 40
GUINEA FOWL WITH PARSNIP PURÉE AND WILTSHIRE BLACK TRUFFLE 42
TROUT WITH CAULIFLOWER PURÉE, MUSSELS AND WILD GARLIC BUTTER 38
MONKFISH WITH LEEKS, SEA VEGETABLES AND BLACK OLIVES 41
ricotta dumplings with king oyster mushrooms and spinach 38
TO ACCOMPANY
CRISPY POTATOES WITH BLACK GARLIC, SOUR CREAM AND SOFT HERBS 9
WINTER LEAVES WITH BUTTERMILK DRESSING AND GREEN JUICE VINAIGRETTE 9
HOME FARM GREENS WITH GARLIC AND CHILLI 9
TO FINISH
WINTER RHUBARB JELLY AND SET CREAM WITH BORAGE HONEY 16
BUTTERMILK SEMIFREDDO WITH PINK GRAPEFRUIT, BLOOD ORANGE,
BRANDY SNAP AND FINGER LIME 15
WALNUT MARJOLAINE WITH BITTER CHOCOLATE AND COGNAC CREAM 17
TRIO OF ICE CREAMS AND SORBET 15
BLACKCURRANT ICE CREAM
AMALFI LEMON ICE CREAM
WINTER HERB ICE MILK
CHEESE
CORRA LINN*, TUNWORTH AND SPARKENHOE BLUE* WITH
FIG, FENNEL SEED AND WALNUT BREAD 18
DESSERT WINE
HOLDVÖLGY, ‘ELOQUENCE’, SZAMORODNI, TOKAJ, HUNGARY 2013 12
INNISKILLIN, GOLD VIDAL ICE WINE, NIAGARA PENINSULA, CANADA 23
‘VIN DE CONSTANCE’, KLEIN CONSTANTIA, CONSTANTIA, SOUTH AFRICA 2020 26
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
*UNPASTEURISED