Contemporary$$
Chef-winemaker James Cleeve has decamped from the Green Shed for heritage-listed Tanswell’s, blending pub grub with Euro-inspired dishes that aim higher. After braised mussels or excellent house-made tapenade and pesto, purists might choose a parma with a pot of local lager; others might choose dory fillets over nicoise or ‘slow’ goat with crisp polenta and wine from a solid list.
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