Lunch Menu

Beetroot mousse, whipped feta, horseradish, sourdough

Guineafowl terrine, bacon, cep, celeriac, watercress

Crispy cod cheeks, parmesan risotto, mushroom foam

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Pork Belly, chickpea chorizo stew, red onion, turnip

Squash tortellini, chestnut, lentil, sage, beurre noisette

Skate braised leeks, shrimp, capers, saffron potatoes

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Bread and Butter pudding

Prune frangipane tart, earl grey ice cream

A selection of cheese

Coffee & Petit Four (5.00 Supplement)

Two courses 25.00               Three courses 30.00


Lunch Taster Menu

Chef’s appetiser

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

Beetroot mousse, whipped feta, horseradish, sourdough

(Money Spider, D’Arenberg States, McLaren Vale, Australia)

Crispy cod cheeks, parmesan risotto, mushroom foam

(Greywacke, Sauvignon Blanc, Marlborough)

Pork belly, chickpea chorizo stew, red onion, turnip

(Soraie, Celilia Beretta, Veneto IGT, Italy)

A selection of cheese

(Quinta Infantado, Unfiltered Late Bottled Vintage Port, Porto, Portugal)

Prune frangipane tart, Earl Grey ice cream

(Sticky Mickey, Sauvignon Blanc, Eradus, Marlborough, NZ)

Coffee and petit fours

50 per person                                      80 per person with wine flight