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September 2020
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STARTERS

Crispy Oysters, Pickled Veg, Citrus Emulsion

Sharing Baked Morangie Brie, Red Onion Marmalade, Herb Crostini

Heirloom Tomato Salad, Micro Thai Basil, Burrata, Balsamic Gel, Basil Emulsion

MAINS

Honey Glazed Gresingham Duck Breast, Beetroot Gel, Squash Puree, Dauphinoise Potatoes, Game Jus

Pan Seared Fillet of Scottish Salmon, Lemon & Parsley Crushed Potatoes, Crispy Kale, Bearnaise Sauce

Aubergine Tagine, Black Olives, Preserved Lemon, Black Olive Tuile

DESSERT

Lychee and Rose Water Panna Cotta, Mini Meringue, Almond Sponge

Chocolate Cremeux, Blood Orange Mousse, Passion Fruit Segments

Tempranillo Poached Pear, Chocolate Soil, Candied Pistachio

 

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