FINE DINING

Here are samples of our dining selection. We take great pride in our menus, continually updating them with the best of the season’s ingredients. If you don’t see what you’re looking for,  let us know and we will create a delicious menu for you

Autumn / Winter

Starters

Double baked cheese soufflé, lambs lettuce and caramelised walnuts (V)

Burrata, roasted butternut squash, radicchio and crispy sage salad (V)

Grilled scallops with crab and celeriac remoulade

Soy and beetroot marinated salmon with fennel pollen cream and thyme crackers

Pigeon breast salad with juniper and pomegranate

Venison carpaccio, parsnip crisps, golden beetroot and nasturtium flower

 

Mains

Butternut squash ravioli with wild mushrooms fricassee (V)

Goat’s cheese and fig tart with lemon thyme (V)

Seared loin of venison with date labneh, blackberries and hazelnut crumble

Lamb loin, potato terrine, braised radicchio, heritage carrots and red wine jus

Orange and cinnamon marinated duck breast with walnuts and pomegranate

Ox cheek daube with star anise, hazelnut gremolata and polenta

Monkfish, mussels, fennel and chorizo stew

Sea bass with braised puy lentils and salsa verde

Monkfish and Prawn Curry with butternut squash, almonds and basmati rice

 

Desserts

Fig and calvados frangipane tart with pistachio ice cream

Baked chocolate ganache with toasted hazelnuts, orange oil and spicy crème fraiche

Apple tart tatin with vanilla ice cream

Coconut panna cotta, mango sorbet, raw peach salad, candied tarragon and orange biscuit

Spring / Summer

Starters

Cherry gazpacho with goat cheese ,basil oil and sourdough crisp (v)

Asparagus and ricotta ravioli with morels and spring truffle pesto (v)

Ham hock, chicken and pistachio terrine with pickled vegetables

Grilled peach, burrata and bresaola salad with creme fraiche dressing

Crab salad, pickled fennel, chilli, lemon mayo and avocado cream

Octopus with baby potatoes, olive oil and paprika

 

Mains

Smoked aubergine with crispy puri bread and tandori cauliflower (v)

Gnocchi with girolles, asparagus, broad beans, peas and sage butter (v)

Individual asparagus and hollandaise tart with watercress salad (v)

Guinea fowl with roasted garlic and tarragon brioche and pea jus

Individual beef wellington, caramelised shallots and pomme puree

Grilled rack of lamb, gratin potatoes and, hazelnut crumb and anchovy butter

Pork fillet, roasted red peppers, sauté potatoes and salsa verde

Cod and crushed potatoes with lobster and tarragon

Pan fried salmon, pea and mint ravioli, broad beans and watercress velouté

Fillet of brill, samphire and lobster sauce

Miso marinated black cod, steamed wild rice and Chinese leaves

 

Desserts

Gooseberry and elderflower fool with ginger biscuit crumbs

Mint infused crème brulee with raspberry sorbet

Vanilla pannacotta, rhubarb and ginger

Honey poached nectarine with pistachio and almond tuile

Individual lemon curd meringue tart

Summer berry pavlova with PX cream and almond praline