Design your own menu

From £70pp

Please choose up to 2 dishes from each course

A dish of creamy mashed potatoes topped with melted cheese sauce, garnished with chopped chives, served in a black-rimmed bowl on a gray textured surface.

Starters

Steak Tartar - Oyster emulsion, beer scraps, crispy seaweed, toasted brioche.

Short Rib Croquettes - siaracha mayonnaise, aged Parmesan & pickles

Mi Cuit Salmon - baked beetroot, buttermilk and horseradish sauce

Stuffed Chicken Wing - roasted and pickled girolles,chicken & sweetcorn veloute

Double Baked Gruyere Souffle - Chive Cream, Apple & Walnut Salad

Crayfish, Brown Shrimp, Samphire Butter, Homemade Crumpet

A Warm Salad Of Beets & Squashes - Whipped Feta, Leaves, Hazelnuts

Pressed Smoked Chicken & Ham Hock Terrine – Curried Chutney, Rustic Bread

Gazpacho with Tian of Hand Picked Crab £5 supplement

Seared Scallop. Parma ham, celeriac,Malt Butter Sauce £8 Supplement

Lobster Raviolo - bisque sauce £10 supplement

Arancini - With Ragu And Mozzarella, Peppolata

Seafood Pot Au Feu – king prawns, squid and mussels,brandy cream sauce baked with gruyere

Vegan “Scallops” - king oyster mushrooms, pea puree

Close-up of a plated dish featuring roasted sweet potatoes, green leafy vegetables, and grilled red cherry tomatoes on a white plate.

Mains

Supreme of Chicken a la Francaise crushed new potatoes, braised peas, baby gem, thyme jus

Duck Breast - cider fondant potato, duck croquette, roasted carrot, honey & black pepper jus.

Fillet of Beef - topped with Welsh rarebit, potato terrine, charred and pureed broccoli, truffle jus

Asian Braised Short Rib - Pakchoi, Sticky Rice

Smoked Haddock - Creamed Leeks, Crushed New Potatoes, Poached Egg, Grain Mustard Sauce

Salmon Genovese - On A Warm Salad Of New potatoes, Green Beans, Olives, Tomato And Pesto

Pork Belly - Burnt Apple Puree, Cider Jus, Charred Hispi, Potato Puree

Lamb Rump - Saute New Potatoes, Green Beans, Roasted Cherry Tomatoes, Black Olive

Monkfish - char grilled, ragu of borlotti beans, mussels and chilli

Venison Pave - cleriac & potato dauphinoise

Gnocchi Parisiene - heritage tomato, goats cheese, olives, soft herbs

Roast Butternut Squash – herbed tabbouleh, roast pepper coulis

A bowl of panna cotta topped with mixed berries and strawberry slices, garnished with black pepper, on a white tablecloth with gold leaf patterns.

Desserts

Chocolate Cremeaux - salted peanut caramel, burnt meringue

Catalan Tart - Orange Sorbet

Japanese Cheesecake - miso caramel

Rice Pudding Creme Brulee - sour cherry, caramelised white chocolate, tahini ice cream

Tarte Tatin

Baked Peaches – honey mascarpone, raspberries & coulis

Vanilla Panna Cotta – berries and coulis

Lemon Syllabub – honeycomb shard

Pavlova – individual meringues, whipped cream, berries, coulis

Medjool date & Sticky Toffee Pudding

Selection Of Artisan Cheeses