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Beef consommé, braised veal ravioli
Duck egg omelet, fresh crab, enoki mushrooms
Goats cheese risotto, baked crotin
Sautéed scallops, pork belly, cauliflower puree, petit salad
(£5.00 supplement)
Thyme roasted foie gras, beetroot puree, apple cake, pain d’espices
(£5.00 supplement)
Pressed tomato terrine mille feuille of bacon & eggs
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Citrus cured salmon mai cut, parsley coulis
Beetroot salad ravioli, pickled walnut dressing
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Pan fried sea trout, daikon fondant, fennel, confit tomatoes
Roast corn fed duck breast roulade, white bean & Morteau sausage cassoulet,
red onion tartin, maple jus
Calves liver, dauphinoise soufflé, Madeira poached sultanas
Wild sea bass, clam chowder, pancetta
(£5.00 supplement)
Roast Scottish fillet & oxtail pithivier, French onion & black truffle consommé
(£5.00 supplement)
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Selection of desserts & cheese plus coffee & handmade petit fours
£41.50 per person (gratuity is left to the customer's discretion)
We advise guests if you require a taxi you book at least one hour prior to your departure
We are unable to promise a taxi at busy times.
Some dishes may contain nuts. Any special dietary requirements, please advise prior to booking.
Chef Patron ~ Ian Oakenfull
Head Chef ~ Wayne Farmer
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