Sample Menu

October 2018


Jerusalem artichoke soup with garlic croûtons and girolles
Foie gras and chicken liver parfait with toasted brioche
Goat’s cheese fondant with beetroot, watercress and mustard
Pig’s head croquette with caramelised apples and braised lentils
Shitake dashi with fish dumplings, squid ink noodles and king prawns
Duck rillettes with soft-boiled duck egg, sarladaise potatoes, cured duck and celeriac
Roast scallops with cauliflower, sherry vinegar, smoked almonds and chorizo (+£7.50)
Rare-grilled salmon with citrus salsa, black rice, avocado and mint


Calf’s liver with Lyonnaise fondant potato, roast pumpkin and bacon
Côte de boeuf for two with hand-cut chips and béarnaise sauce (+£7.50 per person)
Delica pumpkin with burnt spring onion purée, aubergine relish, buttermilk and feta
Chicken breast and ballotine with potato gnocchi, Jerusalem artichokes and hazelnuts
Venison loin with port-poached figs, game croquette, creamed spelt and celeriac (+£6.00)
Crisp fillet of sea bream with butternut squash purée, caponata, crisp polenta and basil
Roast cod with truffle mash, toasted almond pesto, leek hearts and chanterelles
Cornish hake with creamed Fowey mussels, smoked bacon and cabbage


Hot chocolate pudding with praline parfait
Port jelly with lemon and damson Eton mess
Baked apple with cinnamon ripple ice cream
Poached Autumn fruits with whipped mascarpone and granola
Chocolate tart with crème fraîche, caramel sauce and honeycomb
Pineapple salad with mango sorbet, lime, mint and coconut biscuits
42 month-old Gouda with apple, pumpkin, maple, hob nobs and pecan
Blackberry sorbet or passion fruit ice cream
Cheeses from the board (+£6.00)


Coffee: £4.50, Mineral water: £3.95 (75cl btl.)

An optional 12.5% service charge will be added to your bill.

Whilst we will do all we can to accommodate guests with food intolerances and allergies, we are unable to guarantee
that dishes will be completely allergen-free.

If you need to use your mobile phone or camera flash in the dining room, please do so with consideration for other guests.