Sample Table d’hôte

Roasted Jerusalem artichoke, goats cheese mousse, artichoke puree, lemon gel, candied pine nuts

Venison carpaccio, egg yolk puree, pickled shallots, capers, watercress

Hand-dived scallops, apple and ginger puree, pickled ginger, pork belly, apple gel, black pudding crumb

Lamb sweetbreads, textures of cauliflower, pomegranate, watercress


Halibut, potato terrine, turnip puree, confit turnip, baby leeks, Champagne velouté

Venison loin, venison pie, braised red cabbage, deep-fried sprouts, chestnut crumb

Guinea fowl, braised red wine salsify, ballotine of guinea fowl, squash puree, Savoy cabbage, chicken jus

Mushroom tortellini, creamed spinach, roasted shallots, crispy egg yolk, mushroom foam


Poached pear, Calvados, apple, yogurt

Orange and cranberry trifle

Chocolate roulade

Cheese plate

Coffee & Petit Four (5.00 Supplement)

Two Courses 55.00

Three Courses 65.00

Please note: Some dishes may contain more ingredients than are listed. If there is something you cannot eat, please let us know.

A discretionary 12.5% service charge will be added to your bill, this is split between all staff, both front of house and kitchen staff.

Reserve a table