S T A R T E R S
Onion Soup, Gruyère Crouton 7
Duck Rillettes, Oatcakes, Pear Butter 7
Wild Mushroom Toast, Fried Quail’s Egg 7
Crab Gratin, Apple, Housemade Sourdough 8
Crispy Jerusalem Artichoke, Black Pudding, Leeks 7
M A I N S
Braised Oxtail, Mash, Charred Tenderstem Broccoli 17
Pan-Seared Duck Breast, Celeriac, Roast Parsnips, Anise Plums 17
Slow-Cooked Squid, Chorizo, Potato, Crusty Bread 17
Pork Belly, Baked Polenta, Sesame Cabbage, Roast Cauliflower, Bramble Jus 17
Roast Butternut Squash, Herbed Bulgur, Feta, Citrus Yogurt, Roast Seeds 16
Hardiesmill Pedigree Angus Ribeye, Handcut Frites, Rocket, Béarnaise Sauce 23
D E S S E R T
White Chocolate Bread & Butter Pudding, Pink Peppercorn Ice Cream 6
Dark Chocolate Clementine Tart, Spiced Chocolate Ice Cream 6
Cardamom & Vanilla Rice Pudding, Whisky Soaked Prunes, Toasted Almonds 6
I.J. Mellis Cheese Selection 8
Our menu changes monthly to reflect the seasons.
The new menu debuts on the first Wednesday of each calendar month.
Please let us know about any dietary limitations or special requests in advance.