Sample Menu

February 2026

Starters

Spiced parsnip soup with pickled apple, yoghurt and mint

Miso-glazed aubergine with ginger, puffed rice, sesame, shiso and soy

Rabbit, ham hock and foie gras terrine with toasted brioche, rémoulade and prunes

Hand-rolled cavatelli with braised lamb, fried crumbs, anchovy, rosemary and Pecorino

Italian winter leaf salad with blood orange, crème fraiche, gingerbread, pistachios and mint

Crisp fishcake with creamed smoked haddock, poached egg, monk’s beard and leeks

Lobster raviolo with bisque sauce, brown shrimps and chives (+£7.50)

Tuna sashimi with passion fruit, jalapeño and avocado

Pot au feu of duck with breast, roast foie gras and tarragon

Chateaubriand with hand-cut chips and béarnaise sauce (+£10.00)

Calf’s sweetbread with stuffed cabbage, garlic purée, rösti potato ox tongue and thyme

Roast cauliflower with romesco sauce, grilled calçot onions, potato fritters and buttermilk

Veal rump and polpetta with Parmesan polenta, cime di rapa, roast squash and gremolata

Sea Bream fillet with bourride shellfish, prawn croustillant and samphire

Roast cod with olive oil mash, enoki mushrooms and parsley

Crème brûlée

Blood orange, sherry and almond trifle

Hot chocolate pudding with praline parfait

Prune, almond and Armagnac tart with clotted cream

Coffee parfait with toasted marshmallow, poached pear and rum

Lemon polenta cake with Yorkshire rhubarb, frozen yoghurt and pistachios

Honey stem ginger ice cream or passion fruit sorbet

Cheeses from the board (+£10.00)

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