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
Chefs Soup Of The Day - 9.5
Served with homemade bread (V, GF*)
Burrata Salad - 12
Served with grilled peach, heritage tomatoes, chilli jam, hazelnut crumb, basil pesto and fennel pollen. (V, GF)
Pan Fried Scallops - 14
Served with roast sweetcorn and brown butter puree, crispy smoked pancetta, tomato concasse, black olive crumb and tarragon oil (GF*)
Sriracha Grilled King Prawns - 13.5
Served with Romesco sauce, brown butter croutons, pineapple salsa and micro coriander (GF*)
Braised Oxtail Filo Tart - 13.5
Served with Salt baked beetroot, pickled shallots, sour cream foam and chives
Seared Wood Pigeon - 14
Served with Savoury granola, Swiss chard, port and beetroot gel and red wine reduction (GF*)
Signature Mains
Pressed Pork Belly - 29
Pistachio crusted pork tenderloin, fennel puree, apricot gel, pomme anna, white wine, mustard sauce. (GF)
Pan Fried Salmon - 29
Served with Crushed new potatoes, Lemon and caper cream sauce, samphire (GF)
Sea Bass Escabeche - 30
Served with potato terrine, red pepper chutney, carrot puree, pickled cucumber, celery, carrot reduction (GF)
Pine nut & chervil Risotto - 24
Served with Basil Pesto, Spinach, Mascarpone, Parmesan Crumb (GF , V)
Miso Glazed Aubergine - 22
Served with giant couscous, coconut yogurt, toasted pine nuts, fresh coriander, lime (GF, V , VE*)
Charred Watermelon & Feta Salad - 20
Served with Watercress Salad, pickled radish, mint, Pak Choi, balsamic glaze, toasted
hazelnut (DF*, GF, V , VE*)
Chef's Signatures
Lamb Rump - 36
Served with charred corn, corn puree, textures of onions, pea puree, dauphinoise potato, rosemary and red wine reduction
5 Spiced Roast Duck Breast - 32
Crispy leg croquettes, caramelized carrot puree,
swiss chard, cherries and almonds, port reduction
Soy Glazed Monkfish Tail- 35
Served with Maderia soy glaze, pak choi and a
Beetroot Fondant, Pak choi, soy reduction, spring onion jam, sesame, pomegranate
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)
Gryere Dauphinoise Potatoes
Layered potatoes in cream, garlic & melted gruyere
Roasted Root Vegetables
Finished with herbs & honey (V, VE)
Desserts
Passion Fruit Opera Cake - 11.5
Served with Prosecco ganache montee, passionfruit delice, Prosecco sorbet
White Chocolate & Strawberry Tart 11
Mango sorbet, chocolate, strawberry mousse, white
chocolate soil, meringue & strawberry tulle
Amaretto Creme Brulee - 10.5
Honey and lemon madeleines, cherry gel, blueberry,
cherries, Chantilly mascarpone cream, Amaretto crumb
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.