Discover the exquisite menu at Hammer and Pincers

starters

• Chicken Liver Parfait with Pedro Ximenez XO Sherry, shaved cobnuts, blackberry puree, pickled blackberries, and served with blackberry brioche.
• Goats Cheese Soufflé featuring Bosworth Ash goats cheese, creamed goats cheese, Wymeswold hedgerow chutney, salt baked heritage beetroot, and a pickled shallot salad.
• Tuna Tartare prepared with sashimi grade tuna, miso caramel, sesame, compressed watermelon, wakame salad, pickled ginger, cucumber, mirin sorbet, wasabi emulsion, and seaweed tapioca crisp.
• Mushroom and Duck Egg combining confit duck egg yolk, pickled and sautéed girolles, porcini purée, raw chestnut mushroom, lovage purée, shaved parmesan, sourdough and truffle croutons, with a watercress and herb salad.
• Crab and Avocado with hand picked Brixham crab meat, lime mayonnaise, oak smoked salmon, avocado, chilli and lime purée, fresh apple and fennel shavings, apple and fennel granita, and garden herbs.
• Scallop and Sweetcorn featuring seared hand-dived Scottish scallops, buttered sweetcorn purée, chili and sweetcorn relish, roasted baby corn, crushed cancha corn, lemon chicken jus, and honey roast pancetta.

mains

• Halibut and Scallop with roast fillet of wild halibut, scallop, crayfish butter sauce, caper and soft herb crushed new season potatoes, purple sprouting broccoli, monks beard, and charred pickled cucumber.
• Beef and Spinach featuring Owen Taylors award winning dry aged Derbyshire fillet, braised beef cheek, truffled Brillat Savarin gougere, garlic fried spinach, candied shallot, and thyme butter Anna potato.
• Pigeon and Black Pudding with roast Appleby Estate pigeon breast, Bradgate Park venison black pudding, roast celeriac, apple purée, shaved smoked almonds, seasonal English brassicas, and elderberry jus.
• Hake and Coconut featuring ginger caramel grilled hake fillet, green chilli and coconut curry, fried broccoli, pandan leaf jasmine rice, crayfish and toasted peanut lettuce roll, and sweet chilli galangal dipping sauce.
• Mallard and Quince with thyme and butter roasted mallard crown, crispy confit leg, heart boudin, duck fat fondant potato, cavolo nero, and quince membrillo with a duck, thyme and Oloroso reduction.

desserts

• Pistachio and Blackberry with pistachio marzipan cake, orange blossom and sumac labneh, brandy snap, pistachio ice cream, blackberries, syrup poached kumquats, and pistachio purée.
• Chocolate and Passionfruit pairing chocolate crèmeux, passionfruit curd, passionfruit marshmallow, coconut sorbet, mango purée, dehydrated coconut milk, and fresh passion fruit.
• Duck Egg and Pear with baked duck egg and nutmeg tart, black Muscat poached pears, and fresh ginger ice cream.
• Cherry and Rice featuring griotine cherries, chilled vanilla and smoked almond rice pudding, girotine and Amaretti gel, cherry and almond Florentine wafers, and toasted almond ice cream.
• Beauvale and Apple with warm apple tart Tatin, Beauvale cheese, bitter leaves and apple, shaved candied walnuts, and grapes.
• Cheese Selection a carefully curated selection of cheeses served with traditional accompaniments to complete your culinary journey.

drinks and specials