Lunch Menu

Starters

Roasted Heritage Beetroot Salad
Salt-baked and pickled beets, whipped ricotta, walnut shavings, rocket, orange and rosemary vinaigrette.

Mackerel Escabeche
Lightly pickled mackerel, coriander and garlic, fennel ribbons & carrots.

Leek, Potato & Truffle Velouté
Chive crème fraîche, truffle oil, and toasted croutons.

Mains

Wild Mushroom & Tarragon Risotto
Tarragon oil, crispy enoki mushrooms, and aged Parmesan.

Lemon & Thyme Chicken
Pan-seared chicken breast, charred courgette, cocotte potatoes, lemon and thyme jus.

Pan-Roasted Coley
Cauliflower purée and florets, caper and golden raisin cider butter sauce.

All dishes are served with seasonal vegetables

Desserts

Chocolate Mousse
Hazelnut crumb, cherry compote, and Chantilly cream.

Brioche Pain Perdu
Honey-roasted nectarines, orange blossom custard, saffron ice cream, toasted almonds.

Caramelised Fig & Mascarpone Cheesecake
Walnut biscuit base, port wine reduction, fig leaf oil.

3 courses £18 

Dinner Menu

Starter

Roasted Heritage Beetroot Salad
Salt-baked and pickled beets, whipped ricotta, walnut shavings, rocket, orange and rosemary vinaigrette.

Intermediate

Mackerel Escabeche
Lightly pickled mackerel, coriander and garlic, fennel ribbons & carrots.

Mains

Wild Mushroom & Tarragon Risotto
Tarragon oil, crispy enoki mushrooms, and aged Parmesan.

Or

Lemon & Thyme Chicken
Pan-seared chicken breast, charred courgette, cocotte potatoes, lemon and thyme jus.

All dishes are served with seasonal vegetables

Dessert

Caramelised Fig & Mascarpone Cheesecake
Walnut biscuit base, port wine reduction, fig leaf oil.

4 courses £22