Menus

FESTIVE MENU

Launching Friday 13th November until Wednesday 23rd December - last sitting of the year

£69pp 7pm Fri/Sat

ANTIPASTI

Gordal olives for the table.

Jerusalem artichoke velouté, hazelnut, parmesan foam, artichoke crisp, served with Alsace Bacon whipped butter and compote, in-house milk bread, (vegetarian alternative - red onion compote and whipped brown butter) (V)

STARTER

Luxury shell fish gratin. Lobster, Scottish scallop, Argentinian king prawn and cod, served in the shell, with shellfish cream, sea herbs, le gruyère cheese, herb crumb and fresh green apple

OR

Delica pumpkin and leek ravioli, sage and pumpkin veloute, Cashel blue cheese, pine nut (V)

MAIN

Carved crispy duck breast, spiced carrot puree, daupinois potato, caramelised chicory, duck, port and cranberry jus (duck breast served med/rare)

OR

Mushroom and walnut wellington, spiced carrot puree, daupinois potato, braised chicory, port reduction (V)

DESSERT

Crème brûlée, crème fraîche sorbet, poached cherries, yogurt crumb (V)

OPTIONAL CHEESE £12.50

Artisan cheese. Served with traditional accompaniments sharing plate for 2 guests

Please inform us of your menu choices when making your reservation, so we can prepare everything for your arrival, we do not accept requests on the day. It should also be noted for any severe allergies that our kitchen space is small and open, therefore we do not cater for allergies. Gluten & dairy is present throughout our menu. For this reason unfortunately we cannot accommodate dairy or gluten intolerances and are unable to omit these elements from our dishes.

We take pride in the food that we cook and serving you a dish without these elements is not a true representation of our cooking.

AUTUMN SUNDAY LUNCH

Sunday 4th October/Sunday 1st November

£40pp - 2pm & 4.30pm

STARTER

Crown prince squash veloute, parmesan foam, pickled squash, truffle oil, served with toasted in house focaccia

MAIN

Steak beef and Cashel blue pie served with beef sauce, garlic butter pomme purée, roman peas and purple sprouting broccoli

or

Dauphinois, leek, cheese and onion pie served with garlic butter pomme purée, roman peas and purple sprouting broccoli

(For the vegetarians)

DESSERT

Autumn Eaton mess - Meringue, pear, blackberry and blackcurrant, crème pâtissière, toasted almond

Prebook only

Please inform us of your menu choices when making your reservation, so we can prepare everything for your arrival, we do not accept requests on the day. It should also be noted for any severe allergies that our kitchen space is small and open, therefore we do not cater for allergies. Gluten & dairy is present throughout our menu. For this reason unfortunately we cannot accommodate dairy or gluten intolerances and are unable to omit these elements from our dishes.

We take pride in the food that we cook and serving you a dish without these elements is not a true representation of our cooking.

WINTER MENU

Launching Friday 16th October

£56pp 7pm Fri/Sat

ANTIPASTI

Gordal olives for the table

STARTER

Brown butter poached North Sea cod, mussel and champagne cream, braised fennel & borlotti beans in , cauliflower puree, dill oil

or

Roasted Leek, with hazelnut brown butter sauce, sherry vinaigrette, crème fraiche, fresh soft herbs and toasted hazelnut

(For the vegetarians)

MAIN

Slow braised beef shank - osso buco, celeriac three cheese risotto, gremolata

or

Three cheese risotto, celeriac, truffle and crispy onion, confit egg yolk, V. parmesan veloute

(For the vegetarians)

DESSERT

Chocolate cremeaux, brown butter cake, salted caramel cream espuma, pecan  (V)

OPTIONAL CHEESE

Sharing cheese option with fruit, preserve and crackers -

serves 2

£12.50

Please inform us of your menu choices when making your reservation, so we can prepare everything for your arrival, we do not accept requests on the day. It should also be noted for any severe allergies that our kitchen space is small and open, therefore we do not cater for allergies. Gluten & dairy is present throughout our menu. For this reason unfortunately we cannot accommodate dairy or gluten intolerances and are unable to omit these elements from our dishes.

We take pride in the food that we cook and serving you a dish without these elements is not a true representation of our cooking.