MAINS

Braised Beef Short Rib

Creamy celeriac purée, fondant potato, glazed baby carrots and red wine emulsion.

Achiote Chicken Supreme

Sweetcorn purée, charred baby corn, pickled shallots,

smoked chilli reduction and coriander oil.

Pan-Fried Pork Fillet

Dauphinoise potato, glazed seasonal vegetables, caramelised apple,

crispy sage and apple cider glaze.

Roasted Sea Bass

Pommes Anna, roasted fennel, pea purée and lobster bisque sauce.

Salmon Fillet

Pea and mint purée, herb-crushed new potatoes, glazed baby leeks and classic beurre blanc.

Beef Goulash

Slow-cooked beef in a rich smoked paprika sauce, buttered potato purée

and glazed Chantenay carrots.

Slow-Braised Lamb Ragù

Tender slow-braised lamb shoulder, handmade pappardelle,

aged Parmesan and rosemary-infused lamb reduction.

Wild Mushroom & Spinach Risotto (V)

Truffle oil, aged Parmesan and fresh rocket.

Roasted Cauliflower Steak (V)

Poblano pepper purée, crispy polenta, salsa verde and pickled red onion.

DESSERTS

Sticky Toffee Pudding

Warm date sponge, rich butterscotch sauce, warm vanilla custard,

honeycomb crumb and toasted pecans.

Vanilla Panna Cotta

Silky vanilla panna cotta, spiced poached pear, red wine gel, almond crumble and pear crisp.

Raspberry & Passion Fruit Pavlova

Crisp meringue, vanilla mascarpone cream, fresh raspberries,

passion fruit gel and toasted coconut crumble.

Treacle Tart

Traditional golden syrup tart, served warm with Madagascan vanilla ice cream

For a seamless dining experience, please choose up to two starters and two main courses and two desserts for your group in advance.

This allows us to prepare each dish with the utmost care and attention to detail.

We are happy to accommodate dietary requirements with notice.

Please be sure to advise us of any allergies

STARTERS

Chicken Liver Pâté

Smooth chicken liver pâté with a hint of brandy,

served with toasted brioche and spiced plumchutney.

King Prawn & Crab Cake

Golden crab and king prawn cake, saffron emulsion, shaved fennel salad and fresh herbs.

Slow-Braised Beef Croquettes

Horseradish crème fraîche, pickled red onion and watercress.

Wild Mushroom Arancini (V)

Crispy risotto balls with wild mushrooms, truffle aioli and aged Parmesan.

Whipped Goat's Cheese Tartlet (V)

Caramelised onion jam, candied walnuts and balsamic glaze.

Crispy Pork Belly Bites

Slow-cooked pork belly glazed with Korean BBQ sauce, sesame seeds and spring onions.

Twice-Baked Mature Cheddar Soufflé (V)

Parmesan cream sauce, chive oil and sourdough crumbs.

Seasonal Soup of the Day

Prepared with the finest seasonal ingredients, served with artisan bread and whipped butter.

Menu

Private Dining

Rolled chicken breast stuffed with spinach and cheese, sliced and served in a creamy herb sauce, garnished with dill.
A plated serving of grilled salmon with crispy skin, resting on a bed of mixed wild rice, topped with fresh arugula, cucumber slices, and onion, with lemon sauce around the rice.
A plated dessert with a glazed meat or cake topped with blackberries and microgreens, served over a bed of yellow sauce.
Elegant plated dish featuring slices of medium-rare beef tenderloin, drizzled with sauce, garnished with microgreens, and accompanied by roasted vegetables and sauces on a white plate.
Caprese salad with sliced tomatoes, basil, mozzarella cheese, olive oil, balsamic glaze, and arugula on top, served in a white bowl.
Close-up of a gourmet dish featuring a rolled cucumber with diced raw tuna on top, garnished with black sesame seeds, microgreens, and thinly sliced red chili on a black plate.
A close-up of a slice of caramel and almond tart on a white plate, topped with powdered sugar and chopped almonds.
Stacked grilled peach slices topped with whipped cream, garnished with herbs, drizzled with balsamic glaze, and sprinkled with seeds on a black plate.
Baked apple with melted cheese inside, surrounded by flaky pastry and garnished with herbs, set on a ceramic plate with candles in the background.