Paprika coated fried soft shell crab with zingy lime chutney
White chocolate and vanilla panna cotta with berry compote and vanilla tuile
Gingery hot duck salad
Mille-feuille of seared pear and apple, blue cheese and walnut mousse
Pan fried cod loin, parmentier potatoes, bok choy, cauliflower purée, lemon beurre blanc
Sea bass with mussels in a prawn bisque sauce
Salmon on a bed of tagliatelle
Lemon tart, toasted marshmallows and basil custard
Braised lamb, locally sourced, from field to fork
Sticky toffee pudding
Sticky toffee pudding with butterscotch sauce
Freshly cooked every morning by our chefs
Rolled pork tenderloin, chicken mousse wrapped in air dried ham, chorizo croquette, fine beans, spinach
We still pride ourselves in concentrating on the one sitting for our full 3 course, fine dining, dinner service. This allows the students from hospitality and catering to concentrate on you and your meal without being distracted by ever arriving guests.
Once you are in and seated our sommelier will take care of your drinks orders while you sit and ponder over our luscious dinner menu.
Menus that change regularly to reflect the season or time of year, coupled with the catch of the day with fish carefully selected by our skilled chefs. We’re sure you won’t be disappointed.
Reviews of Origins:
"I would recommend this restaurant to everyone, whatever age. Always warmly welcomed and looked after, it's a wonderful light, bright environment and the food is always great. Coffee and cake are fab too as is the cream tea!" Carole TG
"The food was excellent - both beautifully cooked and well presented. The service was attentive, without being overbearing. Highly recommended!" Tony S
"Visited Origins for lunch. Students were cooking and waiting on, but you wouldn't know. The quality of food and service was very good, with wonderful flavours." Justina C