Nibbles
Tempura Asparagus - 6
Lemon & horseradish cream sauce (V)
Herbed Pitta Chips - 6
Roasted red pepper hummus with flaked almonds (V, VE)
Lamb Koftas - 6
Tomato salsa and mint yoghurt
Feta & Spring Onion Fritters - 6.5
Chilli jam (V)
Starters
Leek & Spring Green Soup - 10.5
Served with Creme fraiche, crispy greens & a rustic bread roll (V, GF*)
King Prawn & Crab Ravioli - 14
Served with crab bisque, dill, fresh chilli & lime with crispy potato strings
Blue Cheese Souffle - 12
Served with caramelised onion, chive & tarragon veloute, pickled grapes and walnut vinaigrette
Spiced Pork Tenderloin - 13.5
Served with apple mousse, purple sprouting broccoli, port reduction & crackling
Herb Crusted Cod Medallions - 13.5
Served with pea puree, crispy skin, asparagus tips, dehydrated baby tomatoes & lemon beurre blanc
Five Spiced Beef Short Ribs - 13
Served with Madeira soy glaze, pak choi and a beetroot puree
Heritage Carrots - 10
Served with spiced granola, creamed feta, carrot reduction, orange zest & coriander
Mains
Pan Fried Fillet Of Beef - 39
Sticky beef cheek and potato roulade, roasted baby onions, watercress puree, horseradish emulsion & beef jus
Pan Seared Lamb Rump - 36
Served with deep fried goats cheese & rosemary gnocchi, wild garlic veloute, caramelised carrot puree, glazed heritage carrots, rich sticky lamb jus
Butter Roasted Chicken Supreme - 28
Served with chorizo foam, fondant potato, asparagus, spring onion jam and a red wine jus
Grilled Red Snapper - 29
Served with paella rice, clams, saffron, broad bean and watercress salad
Tandoori Glazed Cod Loin - 28
Served with wild garlic rosti, pea mousse, sweetcorn puree, cucumber, caoer concasse & port reduction
Seared Fillet of Salmon - 28
Served with Orzo, watercress sauce, pickled radishes & sorrel
Primavera Risotto - 22
Served with asparagus, mint oil & parmesan crisp
Textures of Cauliflower - 23
Charred florets golden raisin puree, cauliflower cous cous, almond crumb, pickled cauliflower & lemon oil
Asparagus & Broad Bean Ravioli - 24
Served with pea veloute, chicory, pickled fennel & lemon oil
From The Grill
8oz Honey Glazed Pork Ribeye Steak - 29
Served with a mango salsa, watercress, triple cooked chips and a dijon sauce
Grilled Spiced Jerk Chicken Burger - 23
Served on a toasted brioche bun with rocket, mango salsa, skinny fries and a ranch dressing
Whitley Beef Burger - 23
Served on a toasted brioche bun with baby gem lettuce, red onion, tomatoes and gherkins, served with skinny fries and a smoked paprika aioli (V*, GF*).
Add on Crispy Bacon - 2.5
Add on Cheddar Cheese - 2
8oz Sirloin Steak - 36
Served with confit vine tomatoes, roasted herb flat mushrooms, smoked garlic butter, triple cooked chips with a garnish of dressed rocket (DF*, GF*)
Steak sauces - 4
Peppercorn sauce
Diane sauce
Bernaise sauce
Sides
Beer Battered Onion Rings - 6
Fried in a light golden beer batter (V)
Spring Greens - 6
Garlic And Fennel Butter (V)
Triple Cooked Chips - 6
Golden crisp and finished with sea salt (V,Ve)
French Fries - 6.5
Served with parmesan & truffle oil (V)
House Salad - 6
Light, fresh with a perfectly balance dressing (V, GF)
Sautéed New Potatoes - 6
Seasoned With Garlic And Herbs (V, Ve*, Gf)
Tenderstem Broccoli - 6
Finished with lemon oil and flaked almonds (V, Ve*, Gf)
Desserts
70% Dark Chocolate Delice - 12.5
Served with raspberry gel, freeze dried raspberries & raspberry sorbet
Lemon Mousse - 11
A lemon mousse with coconut sponge encased in white chocolate, citrus salad, blood orange sorbet, toasted coconut & lemon curd
Iced Strawberry Parfait - 11
Elderflower, lime jelly, strawberry gel, shortbread crumb & toasted meringue
Homemade Hot Pudding of the Day - 10
Pouring cream, ice cream or custard (V)
Brandy Snap Basket - 9.5
Selection of ice creams and sorbets (V, GF*, Ve*)
Cheese & Biscuits - 15
Celery, grapes, homemade chutney (V, GF*)
Sharing Dessert - 24
Can't decide on what dessert to have?
Why not try our dessert sharing platter for, with a selection of mini desserts for you to enjoy.
Book your table online
Use the widget below to book your table. Please contact us directly for any tables above 12.
The allowance for guests on a dinner inclusive rate is £30 per person. A discretionary 10% service charge will be added to your bill. Please always inform your server of any allergies before placing your order as not all ingredients can be listed. As our kitchen is a multi purpose kitchen and we use common fryer oil we cannot guarantee the total absence of allergens in our dishes. Detailed allergen information is available on request and allergen charts can be found at the waiters’ stations or your waiter can bring you a copy. Dishes with an asterix can be altered to accommodate dietary requirements.