Autumn has arrived at The Black Swan and with it a menu built for chillier evenings and fireside comfort.

From rich braises to a showstopping Wellington, here’s a taste of what’s new on our plates this season.

Starters worth the wait

The chicken liver parfait is a rich, silky way to start, served with red onion marmalade, cornichons and a Port and balsamic reduction on brioche.

Warming things up further, the French onion soup arrives topped with Gruyère cheese and croutons, perfect for cold hands after a nice long walk.

For seafood lovers, potted Devon crab comes with avocado guacamole, prawn butter and sourdough for scooping.

And mushroom fans should head straight for the wild mushroom tartine, cep cream and truffle oil on toast, topped with a poached egg if you fancy it.

Mains built for cooler nights

Tuck into our chicken ballotine, served with truffled celeriac mash, wild mushrooms, green beans and a proper jus gras. Rich, comforting and exactly what autumn dinners are for.

Seafood fans should try the moules marinière, rope-grown mussels in a classic sauce with triple-cooked chips for dunking.

On the plant-based side, the Jerusalem artichoke and roasted garlic ravioli brings together artichoke velouté, wild mushroom fricassée and chive oil, while the celeriac, artichoke and chestnut mushroom Wellington is a proper showstopper, finished with truffle jus, trumpettes and hazelnuts.

Pie lovers can tuck into the venison and ale pie, served with mash potatoes, green beans and a sauce grand veneur.

There’s also grilled cod with lemon butter and caper sauce and a Malabar fish curry, starring spice-roasted monkfish and king prawns with coconut rice.

And don’t overlook our outstanding grilled cauliflower steak that comes with a cauliflower and tahini purée, walnut, caper and parsley dressing and sweet potato fries on the side.

Puds worth saving room for

With our puddings, honestly, we won’t judge if you eye up more than one. The Bramley apple crumble with blackberry compote and vanilla ice cream is autumn in a bowl.

The chocolate fondant oozes with chocolate sauce, honeycomb ice cream and a honey and pepper tuile.

And the rum baba comes soaked and served with rum Chantilly cream and marinated mini figs.

Fancy trying it for yourself? Pop into The Black Swan and we’ll see you at the table.