dinner menu

New menu, as always subject to change
as we only cook with fresh, seasonal produce

Wednesday to Saturday 5:30pm – 9pm

Grilled Mackerel Fillet, Samphire, Confit Tomatoes, Watercress
with Horseradish & Tomato Mayonnaise 8.5

Trio of Pistachio, Chili and Chive Goats Cheese Truffles
with Fig Chutney and Focaccia 7.5

Seared Lambs Liver, Onion & Bacon with Potatoes and Jus 7

Steamed Mussels in a White Wine, Shallot, Garlic & Herb Cream
with Charred Sour Dough 8.5

Caramelised Red Onion & Balsamic Soup with Parmesan Crouton 5.5
(can be vegan)

Rabbit, Pork & Pistachio Terrine with a Pickled Apple Salad 8

Pan Seared Scallops, Peach, Green Chilli Salsa, Whipped Buttermilk 12.5

Chilli Falafel, Broad Beans & Peas, Pomegranate, Watercress & Hummus 7 (vegan)

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Pink Champagne Sorbet with Fresh Berries 4.5

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Fresh Courgette & Brie Tart (35 minutes bake) with Dressed Leaves 11

Honey Glazed Duck Breast, Pak Choi, Baby Courgette, Tomato & Quinoa 16

Fillet of Chalk Stream Trout
with Samphire, Watercress, Confit Tomatoes and a Sherry Crab Cream 17.5

Rack of Lamb, Minted Pea Purée,
Broad Beans & Peas, Feta Cheese, Parmentier Potatoes and Jus 21.5

Grilled Lettuce, Pan Fried Artichoke,
Shallots, Potatoes and Kale with Orange Olive Oil 11.5 (vegan)

Fillet of Beef, Slow Roast Tomatoes,
Watercress & Rocket and Horseradish & Tomato Mayonnaise 24.5

Roast Fig Salad with Orange, Radicchio
and Optional Grilled Goats Cheese 13.5 (can be vegan)

Roast Chicken Sûprème & Croquette with Olives, Lemon, Kale & Capers 13.5

Baked Cod with Red Thai Butternut Squash Curry Reduction
with Spinach, Cashews and Pickled Red Peppers 19.5

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