We like to change our menu as regularly as possible and therefore we are unable to guarantee the availability of a specific dish when you dine with us.

Sample Menu
Available Tuesday to Friday
Two courses £27
Three courses £34

Starters / Light Lunches

Wild Mushroom Soup with Truffle Cream.

Salmon and Prawn Fishcake with Dill, Crème Fraîche and Piccalilli Sauce.

Cod Cheeks with a Mussel, Lemon Grass and Coconut Sauce.

Gorgonzola Doughnut with Parsnip Foam and an Apple and Hazelnut Dressing.

Duck Rillettes with compressed Watermelon and Pineapple Salsa, Goats Cheese Panna Cotta and Onion Granola.

Warm Chicken and Mushroom Mousse with Artichoke Purée and a Rosemary and Pine Nut Crust.

Main Courses

Pork Fillet with Fondant Potato, Poached Pear, Roasted Celeriac, Sprouting Broccoli and Juniper Spiced Red Cabbage Purée.

Hake Fillet with a Lemon, Almond and Tarragon Crust, Spinach, Pea Purée, Mille Feuille Potato and an Apple, Caper and Sultana Dressing

Sea Bream Fillet with Saffron Croquette Potatoes, Bok Choi, Slow Roasted Tomatoes, Spiced Aubergine and Red Pepper Pesto

Beef Tenderloin with Horseradish and Chive Puree, Fondant Potato, Carrots, Apple Boudin, Beetroot and Kale.(£5 supplement)

Blue Cheese Royal with Roasted Cauliflower, Mille Feuille Potato, Glazed Carrot, Sprouting Broccoli, Beetroot, Pickled Shallots and Parsley Purée.

Desserts

Selection of Cheeses with Fig and Apple Chutney and Water Biscuits (£2 supplement)

Treacle and Hazelnut Tart with Poached Rhubarb and Vanilla Ice Cream

Classic Creme Brûlée with Apple Doughnut

Passion Fruit Cheesecake with Banana Sorbet, Caramelised White Chocolate, Passion Fruit Marshmallow and Pistachio Cake

Chocolate Mousse with Coffee Ice Cream, Hazelnut Praline, Espresso Jelly, Raspberries and Mirror Biscuits

Earl Grey Panna Cotta with Blood Orange Sorbet, Honey Gel, Orange Carpaccio and Tulle Biscuit

Please inform us of any food allergies before you order.