Sample Menu

March 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

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

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

Mushroom, leek and Durrus pie with bitter leaf salad, pickled walnuts and mash

Roast calf’s sweetbread with ox-tongue persillade, stuffed cabbage, rösti potato and garlic

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, almond and sherry trifle

Custard, date and nutmeg tart with praline parfait

Lemon polenta cake with Yorkshire rhubarb, frozen yoghurt and pistachios

Chilled coconut rice pudding with crunchy and zingy toppings, mango sorbet and lime

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