Entrées

Freshly Shucked Oysters, shallot Vinaigrette

Smoked Duck Breast, quince, quinoa Salad

Grilled Goats Cheese, walnuts, baby beetroot, chives

‘Terrine D’Hiver’; Smoked Bacon, Duck confit, Duck liver, mushrooms, cabbage, sourdough

Cured Ocean Trout, horseradish cream, dill, grain mustard

Meat

Daube of Beef, button mushrooms, pearl onions, smoked bacon, potato puree

Pan Roasted Salmon Fillet, red wine sauce, bone marrow, parsley

Cider braised Pork Cutlets, Calvados, apple

Pumpkin potato Pasta, burnt butter, pine nuts, sage lemon

Blue Eye Cod poached in Saffron Fish Stock, prawns & tomato

Desserts

‘Classic’ Lemon Tart

Quince & Almond Tart, crème fraiche

Valrhona Chocolate Mousse, sour cherries

‘Cheese of the Moment’, lavosh & Pears

Chocolate Coconut Pithivier

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