Classical British, quietly done.
A menu that changes when the produce does.
Marina has run the Long Room kitchen since 2018. Before Royal she was head chef at the Cliftonford in Bath and, before that, a sous-chef at L'Enclume. The kitchen sources within forty miles where it can — game from the Berkeley estate, fish landed at Brixham, bread from a baker in Stow.
The menu below changes every Tuesday. We list it here so you can plan ahead; ask the host for the day's additions.
The Long Room
To Begin
- Native oysters, shallot mignonetteMaldon No. 2, one each. Half-dozen 22, dozen 42.£4
- Pan-seared scallops, pea & mintThree scallops, English peas, brown-butter crumbs.£22
- Soup of the dayToday: roasted carrot, crème fraîche, sourdough.£12
- Beef tartare, cured yolkHand-cut, capers, parsley, smoked salt.£19
- Heritage tomatoes, burrataAged balsamic, basil, focaccia.£17
Mains
- Dover sole, brown butterWhole grilled, capers, lemon, new potatoes.£48
- Aged ribeye, 350g60-day dry-aged, bone marrow, peppercorn sauce.£52
- Confit duck leg, lentilsPuy lentils, savoy cabbage, jus.£32
- Wild mushroom risottoCarnaroli, parmesan, truffle oil.£26
- Clubhouse burgerDry-aged beef, smoked cheddar, treacle bacon, brioche.£22
- Sea bream, fennel, vermouthRoasted whole, fennel, brown shrimp butter.£34
Sides
- Fries, parmesan & truffleTwice-cooked, sea salt.£9
- Buttered greensTenderstem broccoli, garlic, lemon.£8
- Creamed spinachNutmeg, gruyère crust.£8
- Tomato saladHeritage tomatoes, shallot, basil.£9
Puddings
- Sticky toffee, clotted creamThe kitchen's most ordered, eight years running.£12
- Lemon tart, crème fraîchePâte sablée, candied peel.£11
- Eton messBritish strawberries, vanilla cream, meringue.£10
- Cheeseboard, three choicesCropwell Bishop, Tunworth, Wigmore, oat biscuits.£18
A discretionary 12.5% service charge is added to each bill and shared in full with the team. Allergens are listed on the printed menu and may differ slightly day to day.
Fifty single malts. One captain's chair.
Three steps down from the dining room, the bar keeps fifty single malts on the back wall, an old-fashioned cocktail trolley by the fireplace, and the original 1928 oak panelling on every surface that matters.
Open from 11am to last call. The bar accepts walk-ins from members and ticketed guests on play days.
Pan-seared scallops, English peas & mint.
Brixham-landed king scallops, peas from a smallholder in Bourton-on-the-Water, brown-butter crumbs and a torn mint oil. Three scallops per portion, £22.
Reserve a table →
Lunch from noon. Dinner from six.
Open seven days. Jacket required after 7pm in the Long Room. Bookings strongly advised Friday through Sunday.