Menu


MARCH


S T A R T E R S 

Celeriac Soup, Pan Fried Scallop, Tarragon Oil, Chive 7

Sweet Potato & Sage Ravioli, Thyme & Garlic Butter 7

Smoked Haddock Arancini, Rocket, Saffron Aïoli, Preserved Lemon Purée 7

Grilled Purple Sprouting Broccoli, Baked Ricotta, Hazelnut, Parmesan Tuile 7

Crispy Duck, Watercress, Coriander, Chili, Cashew, Seville Orange Dressing 7


M A I N S

Roast Chicken, Parmesan Croquette, Roast Tomato Compote 17

Pan Fried Calves' Liver, Pancetta, Sage Gnocchi, Caramelised Onion 17

Spiced Rack of Lamb, Bombay Potatoes, Vindaloo Sauce, Coriander Chutney, Fried Chili 18

Butter Poached Halibut, Housemade Fettuccine, Clam, Tempura Samphire 23

Baked Eggs, Spinach, Feta, Pine Nut, Rocket, Cheese-Filled Flatbread 16

Chargrilled Shaws Ribeye, Handcut Frites, Rocket, Béarnaise   24
         

D E S S E R T 

Rhubarb & Custard Tart, Earl Grey Ice Cream 7

Espresso & Dark Chocolate Delice, Malt Ice Cream, Cinnamon Biscuit 7

Seville Orange & Polenta Cake, Rose Water Yoghurt, Toasted Almonds 7

I. J. Mellis Cheese Selection 9


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.