At The George we change our menus regularly – every week in fact.
Our Head Chef Matt Egan brings his 3 Rosette and vast experience creating dishes all made on the premises with sustainable, high welfare ingredients sourced wherever possible within a 15 mile radius. It’s important to us and our whole team that the food offering stays true to the environment which means maintaining a natural relationship to the produce we work with.
Please see an example of our typical small plate menu; 3 plates £18 / 5 plates £25
Nibbles for 2
Poppy seed bread - Stilton custard - Marinated olives - Roasted & smoked nuts - Home cured ham
An array of small tapas style plates - some sneak in from our dinner menu; some exclusive to lunch. Go for 5 small plates, and use 2 for pudding!
Poached chalk stream trout, red pepper, cucumber and dill sorbet
Smoked wild pigeon breast, cherries, white truffle focaccia
Confit Jersey royals, garden hens egg, bone marrow crumb
North sea haddock katsu, pickled radish
Buttermilk fried chicken, chilli, coriander, hazelnuts
Rosary Ash goat’s cheese mousse, pickled pear, walnut
Bitter chocolate ganache, fennel ice cream, cherry
Brillat Saverin Cheese, walnut praline, grape jelly
Fish & Chips
We couldn't leave a british favourite from the menu! Available as small and standard