Lunch Sample Menu

Crab, avocado, cucumber and wild puff rice

Heritage carrot salad, lemon yogurt, dukkah crumb (V)

Ham hock terrine, pea mousse, cep and pickled mushrooms

 

Chump of lamb, potato terrine, courgette and roast shallots

Sea bream, caramelised cauliflower, confit potato

Mushroom tortellini, artichoke, spinach and parmesan cheese cream sauce (V)

 

Carrot cake, Ginger ice cream and walnut’s

A Selection of cheeses

Caramelised white chocolate, hazelnut, cherry sorbet and pistachio foam

 

Coffee & petit fours  £3

 

20 for two courses

25 for three courses

 

 

Lunch Taster Menu

Chef’s appetiser

(Prosecco, Spumante D.O.C. Modella, Italy)

 

Heritage carrot salad, lemon yogurt, dukkah crumb (V)

(Picpoul De Pinet, Languedoc, France)

 

Crab, avocado, cucumber and wild puff rice

(The Money Spider, Roussanne, Mclaren Vale, South Australia)

 

Lamb, courgette, shallot, red pepper and pommes anna

(Belezos, Rioja Crianza, Bodegas, Spain)

 

Lemongrass pana cotta, apple and almond

(Sticky Mickey, Late Harvest Sauvignon Blanc, Marlborough New Zealand)

 

A selection of cheese

(Late Bottle Vintage Port)

 

40 per person

70 per person including wine flight

 

Please note:  Some dishes may contain more ingredients than are listed.

If there is something you cannot eat please let us know. An optional 12.5% service charge

will be added to all bills, this is split between all the staff both front of house and in the kitchen, this service charge is discretionary.