SAMPLE A LA CARTE MENU
3 COURSES £37.50  ~ 2 COURSES £31.00

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Chef’s complimentary Amuse-bouche served at the table

Appetisers

Baby Spinach and Potato Soup with Ricotta, sun-dried Tomato and Olive croquette

Mackerel Fillet, Pear and Celeriac Remoulade, Anchovy Dressing and Rocket.

Watermelon, marinated Feta, Watercress and Baby Gem salad
with Blood Orange and Aged Balsamic dressing

Grilled Sardine, Chorizo, Plum Tomato and Piquillo Pepper purée,
Baby Spinach, tapenade and Caper Berries.

Smoked Ham Hock, Rabbit and Foie Gras Terrine, Raisin purée,             
Truffled Walnut Brioche

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Main Courses

Rare Tuna wrapped in Herbs with classic Nicoise salad

Breast of Chicken, White Onion Puree, Braised Savoy with Smoked Bacon,
Jerusalem Artichoke, Ratte Potatoes and Tarragon Jus.

Fillet of Trout, crushed Parsley and Caper Potatoes,
Mussel, Tomato and Basil Butter sauce

Pan fried Rib-eye of aged Beef, Dauphinoise Potatoes, Wild Mushrooms,
baby Artichoke and Truffle Jus

Baby Fennel, Saffron and Red Watercress Risotto.

Moroccan spiced Lamb Fillet, Breaded Smoked Tongue, Aubergine purée,
Cous Cous, Baby Spinach, Cucumber and Mint Yoghurt.
        
Poached Duck Egg, Asparagus, Crushed Herb and Caper Potatoes,
Confit of Tomatoes and Verde Sauce.

(a selection of home-made breads prepared daily, will accompany your meal)

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Desserts

Spiced Carrot, Pineapple and Cardamom cake, Stem Ginger Ice Cream,

caramelised Pineapple purée

Blueberry Soufflé, Mascarpone Ice Cream
(please allow 15 minutes)

Iced Coconut and Kaffir Lime parfait, poached Mango in Galangal, Lime Curd
                                     

White Chocolate tart, Raspberry Ripple Ice Cream with Raspberry crisp

Pear Tarte Tatin (for two people to share)
with crunchy Pistachio Ice Cream
(please allow 20 minutes)    

Assiette of Ice Creams and Sorbets

Selection of speciality Cheeses, Sourdough, Grape chutney,
Celery and Watercress salad

Freshly brewed Coffee and Petit Fours

Speciality Coffees and Teas also available

Dessert wines available by the glass

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Head Chef Ed Firth ~ Restaurant Manager Amy Hendes

If you have any special requests, with appropriate notice (normally 24 hours), we will try to accommodate.
Some dishes may incur a supplement