Discover The Garrison's seasonal menu delights

starters

• Rosemary Focaccia, Arbequina Olive - Aromatic rosemary focaccia paired with rich Arbequina olives for a fragrant start.
• Baron Bigod & Truffle Honey Croquettes, Leek Emulsion - Decadent croquettes made with creamy Baron Bigod cheese and drizzled with delicate truffle honey, complemented by a silky leek emulsion.
• Crispy Courgette Flower - Lightly fried courgette flowers stuffed with ricotta and cashew, served with preserved lime yoghurt and sundried tomato for a burst of freshness.
• Miso Glazed Maitake Mushroom - Earthy maitake mushrooms glazed with miso, accompanied by dashi, mushroom XO, pickled shimeji, and cured egg yolk for umami depth.
• Cured Chalk Stream Trout - Delicately cured trout from British chalk streams, served with pickled chilli, ponzu, radish, and a wasabi crème for a refreshing and zesty bite.
• St. Austell Mussels - Fresh mussels steamed with ajo blanco, wild garlic, sea herbs, and topped with toasted almonds for a crunchy contrast.
• Beef Tartare - Prime beef tartare with confit egg yolk, cornichons, capers, and a rich beef fat croute for a classic yet refined starter.
• Charred Baby Gem, Caesar Dressing, Anchovies - Smoky charred baby gem lettuce dressed in classic Caesar style with anchovies adding a salty punch.
• Charred Tenderstem Broccoli, Mustard, Toasted Almonds - Tenderstem broccoli given a smoky char with mustard dressing and crunchy toasted almonds for texture.
• Confit Pink Fir Potatoes, Capers - Soft confit pink fir potatoes accented with briny capers, a simple yet satisfying starter to awaken your palate.
• House Chips, Wild Garlic Mayo, Pitchfork Somerset Cheddar - The Garrison’s signature house chips served with a creamy wild garlic mayo and sharp Somerset cheddar cheese.

main courses

• Wild Nettle Tortellini - Handmade tortellini filled with wild nettle and ricotta, accompanied by fresh Wye Valley asparagus, broad beans, and a vibrant lemon butter sauce.
• Roasted St. Ives Hake - Fresh hake from St. Ives, roasted and served with a cider and shellfish velouté, Loch Leven cockles, burnt leek, and monk’s beard for a taste of the sea.
• Curried Newlyn Monkfish - Firm monkfish from Newlyn cooked in a fragrant coconut curry sauce with heritage carrots and topped with crispy curry leaves.
• Whole Roasted Rose Harissa Poussin - Tender poussin marinated in rose harissa, roasted whole and served with a piccolo pepper velouté, padron peppers, and toasted hazelnuts.
• 28 Day Aged Longhorn Beef Sirloin - A premium cut of 28-day aged Longhorn sirloin, served with fresh watercress, IPA battered onion rings, and a rich green peppercorn sauce.

desserts

• White Chocolate Crémeux - Silky white chocolate crémeux paired with pistachio meringue, Yorkshire rhubarb, and candied pistachios for a perfect balance of sweetness and texture.
• Rum Baba - Classic rum baba soaked in rich syrup, served with caramelised white chocolate and a hint of vanilla.
• Banoffee Pie - A luscious banoffee pie layered with praline, banana ganache, and white chocolate crème for a delightful finish.
• British Cheese Board - A carefully curated selection of Cornish Yarg, Driftwood, and Cashel Blue cheeses, served with quince and a variety of crackers.

drinks and specials