STARTERS

FRENCH ONION SOUP, parmesan croûte

WOOD PIGEON KIEV, beetroot, sweet potato, celeriac

SMOKED SALMON, PRAWN, CRAYFISH SALAD, paprika emulsion, cucumber, tomato relish

TRUFFLE WHIPPED GOAT’S CHEESE, pickled artichoke, marmite mushrooms, melba crisps

SESAME, PRAWN, SCOTCH EGG, coriander slaw, chilli jam

MAIN COURSE

DUCK WELLINGTON, roasted parsnip, kale, blackberry jus

PAN-FRIED CHICKEN SUPREME, thyme, polenta mash, compressed grapes, Parma ham crisp

BROWN BUTTER CAULIFLOWER STEAK, blue cheese beignets, apple, almond granola, pomme purée

PAN-SEARED STONEBASS, lemon, dill potato cake, spinach, caper butter sauce

28-DAY RIBEYE STEAK, triple cooked chips, portobello mushroom, slow-roasted tomatoes, red wine jus or peppercorn sauce
(12 supplement)

CHATEAUBRIAND (600g), for 2 persons

Triple-cooked chips, truffle mash, slow-roasted tomatoes, baby leaf salad, choice of 2 sauces
(Please check availability, allow a minimum of 30 minutes for cooking time)
(15 pp supplement)

SIDES

Triple cooked chips/Skinny Fries   –   Garlic greens   –   Truffled creamed potatoes
Beer battered onion rings   –   Honey, thyme roast parsnips     4.5 each

DESSERTS

LEMON MARSCAPONE TIRAMISU, fig jam, honeycomb crumb

CREME BRULEE, demerara tuille

RUM, RAISIN, BREAD & BUTTER PUDDING, stem ginger ice cream, ginger crumb

CLOTTED CREAM ICE CREAM FILLED CHOUX BUN, caramel cream, dark chocolate

CHEESEBOARD, chutney, apple, crackers

All our dishes are prepared in our kitchen where nuts, gluten and other allergens are present. Due to the risk of cross-contamination we cannot guarantee that any food is free from allergens.