March Dinner Menu

Available from Tuesday 3rd March – Saturday 28th March

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


Soup of the Day

Charred Ribeye, Café de Paris Panko Mushroom, Cylinder Chips, Shallot Rings, Béarnaise Espuma (£2.00 Extra)

Seared King Scallop, Poached Lobster, Thermidor Pannacotta, Cheese Bon Bon, Mustard Dressing, Watercress (£3.50 Extra) 

Chorizo & Mozzarella Arrancini, Heirloom Tomato, Olive Tapenade, Spiced Tomato Relish, Pesto

Roasted Red Pepper Cheesecake, Red Onion Jam, Glazed Fig, Celery Gel, Pickled Walnut, Candied Nuts

Charred Melon, Mango, Green Papaya Relish, Lime & Chilli, Lemongrass Granite g

Home Cured Salmon, Beetroot Carpaccio, Root Vegetable Slaw, Thyme Crackers, Salad Shoots

Crispy Chicken Thigh, Celeriac Fondant, Puree, Crispy Skin, Goats Curd, Caramelised Apple Compote g

Smoked Mackerel Mousse, Charred Cucumber & Ribbons, Spring Garden Salad, Poppy seed Loaf, Lumpfish Caviar g

Main Courses

Korma Sea Trout, Panko Breaded Monkfish, Curried Cauliflower, Niblets, Spiced Samphire, Lobster Roti Sauce (£3.00 Extra) 

Herb Butter Roasted Chicken Breast, Mushroom & Cheese Fritter, Escalivada, Herb Cous Cous, Sauce Bravas

Venison Haunch, Hay Baked Beetroot, Jerusalem Artichoke Puree, Cavolo Nero, Garlic & Red Wine Sauce g (£3.00 Extra) 

Haddock Fillet, Tempura Prawns, Pearl Barley & Squash Risotto, Thyme Oil, Walnuts & Onion Petals g

Twice Baked Goats Cheese Soufflé, Charred Mediterranean Vegetables, Aubergine Caviar, Romesco, Roasted Almonds g

Confit Duck Leg, Sesame Broccoli, Vietnamese Pickled Vegetables, Pak Choi, Miso & Chilli Broth

Umami Mushroom Croquette, Roasted Parsnips & Puree, Hazelnuts & Pear, Truffle Oil

Slow Cooked Hogget, Mousseline Potatoes, Root Vegetables, Crispy Anchovy, Caper & Rosemary Jus g

Free Range Pork Fillet, Bacon Jam, Black Pudding, Leek Sauté, Pont Neuf, Pancetta Jus g without Black Pudding

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 Brownie, Parisian Passion Fruit Flan, Praline Milk Bavarois (£3.00 Extra)

Dark Chocolate Brownie, Chocolate Mousse, Viennese Biscuit, Marmalade Gel, Orange & Olive Oil Sorbet

Praline Milk Bavarois, Apricot & Pistachio Nougat, Peanut Butter Ice Cream, Moscatel Sauce g

Parisian Passion Fruit Flan, Maple Roasted Pineapple, Malibu Sorbet, Exotic Salsa, Coconut Tuile g without Tuile

Banana Loaf Soufflé, Stout Ice Cream, Steeped Raisins, Pedro Ximenez Sauce

Medovik Honey Cake, Condensed Milk Ice Cream, Honey Espuma, Lemon Gel, Meringue, Pollen

Gorgonzola Dolce, Malt Loaf, Earl Grey Tea Soaked Fruit, Onion Confiture g with GF Bread

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.