Dinner Menu

Below is an example of our dinner menu, which is available 7 nights a week. The menu is seasonal and may change slightly from day to day, as we strive to use the freshest ingredients from our local suppliers. We have our own forager, and grow vegetables and herbs in our allotment down the road from the restaurant.

Please feel free to call the restaurant on 01962 844465 for further information or if you have any queries, and remember to book ahead to avoid disappointment!

(Please note: Prices are not shown due to multiple suppliers and seasonal products used to create the menu,

hence £38 – £46 per person is our guideline)

 Example February Dinner Menu 2015

Breast of French pigeon, bubble and squeak, offal, horseradish and salsify puree,

smoked syrup.


Bits of duck terrine, pomegranate, dried ginger bread, blood orange, frozen liver.


   Cod cheeks cooked in dripping, brandade, tartar dressing, crisp potato, yolk jam.


Set granny smith apples, black pudding puree, bog myrtle and caper mayonnaise,

pork scratchings.


Slow cooked bantam egg, torched and raw radicchio, frisseline, fried bread,

black truffle, chicken jelly .


Queen scallops, meli melo, wild chervil crème fraiche, rock samphire,

marmite butter and toast.


       Loin of pork, rolled head meat, parsnips cooked in praline, pickled and roasted parsnip,

breaded ears, pear and hazelnut jus.


Braised lamb neck, anchovy paste, lamb fat gnocchi, burnt leek puree, baked shallot,

tri leek.


Charred fillets of lemon sole, crab and sweetcorn rice, alexander buds and leaves,

foraged dressing.


Jersey beef sirloin, blue cheese, smoked broccoli puree, raw tops, crispy brisket.


Halibut cooked in dashi, oyster and parsley soup, seared cucumber, sea beet, shiitake,

puffed black rice.


Red wine and beetroot risotto, purple sprouting broccoli, curd, baked beetroots,

red wine dressing.


Poached rhubarb, pepper meringue, herb sugar, pink corn and yogurt sorbet.


Blackberry polenta cake, chocolate mousse, blowtorched blueberries,

fir ice cream.


Carrot and walnut sponge, cream cheese curd, white chocolate,

toffee and apple.


Honey madeleines served with butterscotch sauce. (15 minutes) 


Black cardamom pannacotta, roasted and poached plums.


Cheese selection, crackers, winter chutney, quince paste.

Please inform a member of staff, when booking, of any dietary requirements or allergies and we will be happy to help.


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