February Dinner Menu

Available from Tuesday 4th February – Saturday 29th February

2 courses £21.00 3 courses £26.00



Basket of Bread with Olive Oil, Balsamic Vinegar & Butter £2.50    

Garlic Bread £2.50 with Cheese £3.00

Marinated Green & Black Olives £2.50       

Fried Baby Peppers & Sea salt, Sriracha Mayo £4.00

Spiced Whitebait, Wasabi Tartar £4.00       

Baby Squid Chipirones, Aioli £4.00

Honey Glazed Baby Chorizos £4.00       

Panko Breaded Bacon, Smoked Apple Brown Sauce £4.00


Homemade Soup of the Day

Sweet Potato & Red Onion Fritter, Spiced Tamarind Relish, Charred Chicory, Sweet Pepper Jam, Goats Curd g

Tuna Tartar, Puffed Rice, Mouli, Compressed Melon, Pickles, Ponzu, Wasabi (£2.50 Extra)

Game Terrine, Apricot & Almond Granola, Fruit Loaf, Apple & Apricot Compote, Bacon Fat Butter    

Carrot Celebration, Smoked Mozzarella, Hay Baked Beetroot, Honey Dressing g

Charred Salmon Korma, Mango, Green Papaya Relish, Lime & Chilli, Onion Bhaji, Toasted Coconut g without Bhaji

Seared King Scallop, Poached Lobster & Bass, Bouillabaisse, Aioli, Orange & Fennel Pollen (£3.50 Extra) g

Fried Black Pudding, Bacon Jam, Mushrooms & Leeks, Spiced Tomato Ketchup, Cheese Bon Bon

Shredded Confit Duck Leg Flatbread, Cherry Gel, Pecans, Orange, Crispy Shallots, Watercress g

Main Courses

Slow Cooked Hogget, Pressed Breast, Pea & Mint Arrancini, Tapenade, Confit Potato, Tomato Petals, Jus g without Arrancini

Mushroom & Cheese Fritter, Escalivada, Cauliflower Cous Cous, Salsa Verde g

Venison Haunch, Umami Mushroom Croquette, Roasted Parsnips & Puree, Hazelnuts & Pear, Truffle Jus (£3.00 Extra)

Pan Fried Coley, Bean Cassoulet, Jerusalem Artichoke Puree, Roast Garlic & Red Wine Sauce g

Pearl Barley & Squash Risotto, Thyme Oil, Walnuts & Onion Petals

Pork Tenderloin, Pulled Pork Shoulder, Succotash, Charred Baby Corn, Pont Neuf, Sriracha BBQ Sauce g

Soy Marinated Veal Sirloin, Tempura Stem Broccoli, Toasted Sesame, Glazed Honey Carrot, Tahini Jus (£3.00 Extra)

Herb Butter Roasted Chicken Breast, Squash Fondant, Cavolo Nero, Goats Curd, Mustard Seed Sauce g

Pan Fried Sea Bass, King Prawn Tortellini, Fennel Puree, Pickled Courgette Spaghetti, Samphire, Beurre Blanc

Main courses are served with complementary Seasonal Vegetables and Potato Dish.

Extra Vegetables & Potatoes are chargeable.


All Steaks are a minimum of 200 grams trimmed, aged for 21-28 Days & sourced from local Farms

Sirloin Steak (£4.50 Extra)     Fillet Steak (£5.50 Extra)

Served with Pomme Frites, Dressed Rocket & Sun Blushed Tomato & Mushroom Gratin

Pepper, Stilton, Mushroom or Béarnaise Sauces available £2.00 each

Side Dishes

Twice Cooked Hand Cut Chips £3.00

Chefs House Salad £3.00

Rocket & Parmesan Salad with Balsamic Vinegar £3.00

Sun blushed Tomato, Pine Nut & Olive Salad £3.00

Extra Basket of Bread with Olive Oil, Balsamic Vinegar & Butter £2.50


Assiette of Dark Chocolate Ganache, Raspberry Éclair, Fried Mango Ravioli (£3.00 Extra)

Dark Chocolate Ganache, Hazelnut Croquant, Glazed Fig, Milk Bavarois, Peanut Butter Ice Cream g

Raspberry Éclair, Dehydrated Raspberries, Lychee & Rose Sorbet, Meringue Drops, Fruit Pastels

Mini Apple Crumble Tart, Crème Brulee, Apple Espuma Shot

Caramelised Pear & Ginger Soufflé, Portal Moscatel Sauce, Maple Syrup Ice Cream g

Fried Mango Ravioli, Coconut Pannacotta, Basil Sorbet, Spiced Pineapple & Passion fruit Salsa g without Ravioli

Gorgonzola Dolce, Malt Loaf, Earl Grey Tea Soaked Fruit, Onion Confiture

Selection of Homemade Ice Creams, Tuile Basket g without Tuile

Cheese & Biscuits (£2.50 Extra) see cheese menu 

Extra Scoop of Ice Cream (£1.00 Extra)

Complement your coffee with Dark Chocolate Brandy Truffles £3.50 or Petit Fours for one £3.50 to share £6.00


All supplements are for the entire dish.

g Denotes Gluten free. Please ask about other dishes which may be able to be changed to gluten free dishes.

We will be happy to discuss a simpler menu and advise on dietary requirements especially the major food intolerances.

For Parties of 6 or more a 10% discretionary service charge will be added to the final bill.