Menu


OCTOBER


S T A R T E R S 

Wild Mushroom Velouté, Sage & Parmesan Polenta Croutons 7

Pan Fried Wood Pigeon, Black Pudding Croquette, Squash Purée, Pickled Red Onion 8

Pork & Duck Terrine, Brandy Soaked Prunes, Crostini 8

Pumpkin & Ricotta Gnocchi, Pancetta, Sage 7

Mussels, Leeks, Cider 7


M A I N S

Beef & Pork Ragù, Housemade Pappardelle 17

Confit Duck Leg, Cassoulet 17

Pan Roast Venison, Creamed Spinach, Wild Mushroom Ravioli, Port Reduction 20

Roast Pumpkin, Red Onion, Feta, Crispy Cavolo Nero, Chilli, Pumpkin Seeds 16

Monkfish & Prawn Curry, Steamed Rice, Crispy Onions, Coriander 18

Chargrilled Hardiesmill Pedigree Angus Ribeye, Handcut Frites, Rocket, Béarnaise   24
         

D E S S E R T 

Cassis Poached Pear, Bitter Chocolate Sorbet, Brittle 7

Rice Pudding, Toasted Almonds, Autumn Fruit Compote 7

Fig & Custard Tart, Pink Peppercorn Crust, Pistachio Ice Cream 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.