Menus

AUTUMN MENU

Launching the 4th September

£57pp 7pm Fri/Sat

ANTIPASTI

Cacio e Pepe whipped butter
homemade sesame panini al latte bread, gordal olive

PRIMI

Seared Scottish King Scallop
apple and raisin, Café de Paris béarnaise, cauliflower purée, sea herbs

or

Wild Mushroom Tart
Madeira sauce, truffle, black garlic, lemon

(for the vegetarians)

SECONDI

Slow-braised Salt Marsh lamb Ragù. Cooked in white wine, with trofie pasta, gremolata, lemon goat's ricotta, Parmesan

or

Roasted Crown Prince Squash Lasagne. Handmade spinach pasta, layered with roasted crown prince squash. Spinach and walnut pesto.Taleggio béchamel, toasted pine nut.

(for the vegetarians)

DOLCI

Vanilla & Almond Cream, fig compote, thyme and crème fraîche sorbet, pistachio - honey pastry

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.

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

Dexter 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

7pm Fri/Sat

ANTIPASTI

Gordal olives for the table.

STARTER

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

or

Roasted Leek, with hazelnut brown butter sauce, sherry vinaigrette, Crème fraiche 

(For the vegetarians)

MAIN

Braised beef shank osso buco, celeriac three cheese risotto, Parmesan veloute, cavolo nero pesto 

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  (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.

FESTIVE MENU

Launching Friday 13th November

£74pp 7pm Fri/Sat

ANTIPASTI

Gordal olives for the table.

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

Sillverhill duck breast, spiced carrot puree, pressed daupinoise potato, braised hispi cabbage, duck port and cranberry jus (duck served med/rare)

OR

Wild mushroom, celeriac and truffle wellington, pressed daupinoise potato, braised hispi cabbage, madeira sauce (V)

DESSERT

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

CHEESE

Curated selection of artisan cheeses. Served with traditional accompaniments (V)

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.