Nibbles
House Bread of the Day - 5
Olive oil and balsamic (V, GF, DF)
Roasted Red Pepper Hummus - 6
Toasted pitta (GF*, V)
Sweet Corn Fritters - 6
Spring onion jam (V)
Lamb Koftas - 6
Feta, salsa and mint yoghurt
Pea and Goats’ Cheese Arancini - 6
Chilli jam (V)
Starters
Summer Minestrone Soup - 9
Served with crispy egg noodles (V, GF)
Potato Pavé - 12
Served with baby leeks, spiced cashews, leek salsa and cumin oil (V, GF)
Charred Masala Mackerel - 12.5
Pickled red onion, raita, curried potato strings and textures of beetroot (GF)
Rolled Lamb Belly - 12
Pearl barley, wild mushrooms, wilted spinach and a sticky red wine reduction
Miso Glazed Scallops - 13.5
Burned aubergine puree, broad bean salsa and lemon butter croutons (GF*)
Pan Seared Pigeon Breast - 13.5
Pearl barley, wild mushrooms, wilted spinach and a sticky red wine reduction
Goats’ Cheese and Black Pepper Mille-Feuille - 11.5
Flavoured with beetroot, basil oil and peach jam (V)
Mains
6oz Fillet of Beef - 35
Shin of beef, stuffed Roscoff onion, pommes anna, pickled shiitake mushroom, mushroom ketchup, chive oil and red wine reduction (GF)
BBQ Glazed Pork Fillet - 29
Crispy pork belly, pomme puree, buttered heritage carrots, crispy sage and a ginger and tumeric jus (GF*)
Pan Fried Duck Breast - 28
Duck leg croquette, anise carrot puree, pickled cucumber, glazed cherries and cherry sauce (GF*)
Butter Roasted Cod Loin - 28
Chicken and sage roulade, lardon polenta, BBQ sweetcorn, sweetcorn puree and port jus (GF)
Aubergine Parmigiana - 23
Roast cherry tomatoes, parmesan crisp, root vegetables in a smoked cheddar sauce (V)
Pan Seared Sea Bass - 27
King prawn panzanella salad, saffron aioli and a chilli oil dressing (GF*)
Parmesan Thyme and Lemon Crusted Hake - 26
Curried mussels, golden beetroot, radish salad and confit tomatoes
Stuffed Cabbage - 22
Apricot, broad beans, chervil, honey roast figs, Paramentir potatoes with a creamy white wine sauce (V, GF)
Spiced Nut Roast - 23
Creamy mashed potato (V, GF)
Chickpea and Artichoke Cake - 23
Braised puy lentils, wilted spinach and thyme velouté (V)
Sides
House Salad - 6
French dressing (V, Ve*, GF)
Seasonal Greens - 6
Garlic & herb butter
Triple Cooked Chips - 6
(V)
Honey Roast Root Vegetables - 6
(V, GF)
Sautéed New Potatoes - 6.5
(V, GF)
Beer Battered Onion Rings - 6
(V, Ve*, GF)
Truffle and Parmesan Fries - 6.5
(V, Ve*, GF)
Desserts
Lemon Mousse Dome - 12
Lemon mousse, pistachio and coconut granola, served with lemon curd (V)
Strawberry and Vanilla Mousse - 12
Meringue raspberry crumble with a wild berry sorbet (V, GF)
Chocolate Cheesecake - 12
Toasted meringue and peanut tuile
Peach and Chocolate Cremeaux - 12.5
Honey comb, caramelised white chocolate and toasted peaches
Homemade Hot Pudding of the Day - 9.5
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 - 22
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.