dinner menu

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

Roasted Sweet Beetroots & Rainbow Carrots with Pickles and Parsley Dressing vegan 8.5
Add Filo Pastry Ash Goats Cheese Tartlet v 10

Mussels in White Wine, Shallots, Garlic & Herb Cream with Charred Sourdough 12.5

Slow Roast Pork Belly with Pak Choi, Sage, Apple & Onion 8.5

Seared Scallops & Prawn, Cod Chilli Cake with Samphire Salad and Ravigote Sauce 14.5

Chicken, Tarragon & Smoked Bacon Terrine, Shallot, Lemon, Sweet Pickled Onion Salad & Mayonnaise 7.5

Citrus & Dill Cured Salmon Warm Chive Scotch Pancake with Horseradish Crème Fraiche & Cucumber Salad 9.5

Caramelized Three Onion & Rosemary Soup vegan 6.5
with Optional Cheese Croton v

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Pear, Vanilla & Thyme Sorbet 3.5 vegan
Add Gin 1 supplement

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Sous Vide Honey Mustard Chicken Breast, Potato & Apple Dauphinoise with Herb Shallot jus 18.5

Fillet of Beef
Sautéed Bacon, Mushrooms, Herbs with Chicken Livers and Port Gravy 29.5

Cod Fillet and Optional Prawns with Fennel, Tomato, Bouillabaisse Sauce, Aioli and Toasted Sourdough 23.5

Pan Fried Sea Bass Fillet,
Red Pepper Puree, Blush Tomato & Mozzarella Potato Cake with a Sunflower Seed Pesto 20.5

Sous Vide Harissa Lamb Rump Served Pink with Pomegranate Salad,
Crushed Pistachio, Mint & Cucumber Yoghurt 22.5

Cauliflower Cheese & Walnut Tart with Cucumber, Dill, Mint, Leaves & Cider Vinaigrette Dressing 16.5 v

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Apple & Red Berry Oat Crumble with Oat Milk Custard 7.5 vegan

Dark Chocolate Fondant & Grand Marnier Ice Cream 9

 Armagnac Crème Brûlée, Candied Orange Chocolate and Shortbread biscuit 8

Pear Tarte Tatin & Vanilla Ice Cream 9
 Add 15 ish minutes baking

Ginger Chocolate Bread & Butter Pudding with Orange Sauce & Custard 7.5

 

PETIT FOURS

Red Berry Pate de Fruit, Dark Chocolate Truffle, Meringue, Passion Fruit White Chocolate, Biscotti 7.5

CHEESE

Cropwell Bishop Stilton, Somerset Brie, Collier’s Cheddar,
Red Onion Chutney, Crisp Apple,
Sweet Pickled Vegetables, Grapes & Biscuits 10.5