Set Menu

• Starters

• OCTOPUS

  Barbecued octopus, butternut, broccoli    
  Sauvignon Blanc 'Origin', Marlborough, Saint Clair (New Zealand) ​

• BEETROOT

  Cannelloni, goat’s curd, beetroot textures 
  Brouilly, Olivier Ravier Beaujolais (France) ​

• Main Course

• TROUT

  Baby gem, radish, mushroom dashi      
  Picpoul de Pinet, Gérard Bertrand Terroir (France) ​

• CHICKEN

  Creedy Carver breast, Hasselback potatoes, broccoli      
  Pinot Noir 'Origin', Marlborough, Saint Clair (New Zealand) ​

• A bit on the side

• CAULIFLOWER CHEESE

  • £6.00

• CREAMY POTATO, CRISPY CHICKEN SKIN

  • £7.00

• SEASONAL VEGETABLES

  • £5.00

• Desserts

• CHOCOLATE

  Fondant, sesame seeds, tonka ice cream  
  Essensia Orange Muscat, California (USA) ​

• TART

  Spiced pear, rum and raisins custard      
  Late Harvest Sauvignon Blanc, Valle de Curicó, Viña Echeverría (Chile)​

• CHEESES

  • Supplement £4.00
  • Extra Course £10.00

  Selection of 3 cheeses and accompaniments from our Cheese trolley
  10 Year Old Tawny Port, Douro (Portugal)