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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)