Group Menu A
Jump to: Starters | Main Courses | Desserts
STARTERS
WILD MUSHROOM AND TARRAGON SOUP v, gf
truffle oil
BUTTERSCOTCH ONION AND ST SUNDAYS CHEESE ‘TARTLET’ v, ve*
heritage beetroot, maple and Dijon dressed leaves
CRISPY GLAZED PORK BELLY gf
dill buttermilk, potato, cheddar cheese
Jump to: Starters | Main Courses | Desserts
MAIN COURSES
ROAST BREAST OF CHICKEN gf
barbecued king oyster, cheddar mash, braised hispi cabbage, tarragon jus
GRILLED LOIN OF BLUEFISH COLEY gf
buttermilk and dill sauce, parmentier potato, baby carrots , winter greens
CHARRED SWEET POTATO AND COCONUT CURRY v, ve, gf, df,
cavolo nero, onion bhaji, popadom
Jump to: Starters | Main Courses | Desserts
DESSERTS
WHITE CHOCOLATE AND APRICOT CROISSANT PUDDING v
caramelised chocolate, Chantilly cream
TRIO OF SORBET v, ve, gf, df
lemon, raspberry, mango
VANILLA BEAN AND NUTMEG CUSTARD TART v
clotted cream
Jump to: Starters | Main Courses | Desserts
An optional service charge is applied to all restaurant bookings. 100% of this gratuity is received by our team. See Terms & Conditions for more information.
PRICES ARE INCLUSIVE OF VAT CHARGED AT THE CURRENT RATE.
Despite efforts to prevent cross-contamination of allergens, we do use nuts, peanuts and gluten in our kitchen; therefore, any of our dishes could contain traces of these allergens. If you have any food allergies or intolerances, please inform a member of our staff. Many of our dishes can be adapted to cater for a variety of dietary requirements.
To the best of our knowledge, all ingredients are GM free.
(n) - contains nuts (v) - vegetarian (gf) - gluten free (gf*) - gluten free adaptable (ve) - vegan (df) - dairy free
27/10/2023