Dinner Menu


Two Courses £34.50

Three Courses £44.50


Torched Scallops (GF) (M)
Smoked Apple Salad & Dill Oil       
Ham Hock & Apricot Terrine  (DF)
Red Onion Chutney, Local Leaves & Toasted Sourdough
Pan Roasted Pigeon Breast (GF)
Carrot Purée, Baby Carrots, Pickled Celery & Red Wine Jus
Warm Summer Vegetable Salad (V/Vg) (GF) (DF)
Sundried Tomato Pesto, Roasted Red Peppers, Grilled Courgette
Rocket & Vegan Feta
Braised Leek Ballotine (V/Vg) (GF) (DF)
Whipped Cream Cheese, Burnt Leek Oil, Elderflower
Pickled Shallots & Nasturtium Sorbet
Main Courses
28 Day Aged Beef Ribeye (GF)
Pommes Anna, Red Wine Roasted Shallot & Mustard Jus
Pan Fried Sea Bass
Broccoli Purée, Potato & Chive Croquette, Cashew & Orange Brown Butter
Pork Belly
Smoked Aubergine Purée, Herb Gnocchi
Puffed Pork Skin & Red Wine Sauce
Kohlrabi and Sweet Potato Tagine (V/VG)
Coconut Rice, Red Onion Crisps & Onion Seeds
White Aubergine and Black Olive (V/VG)
Black Olive Sorbet, Marinated & Dried Cherry Tomatoes & Fried Polenta

Side Dishes £4.50
 Tenderstem Broccoli with Toasted Almonds
Mermaid Summer Salad 
Buttered New Potatoes
Strawberry Tart
Elderflower Custard, Strawberry & Champagne Jelly, Compressed Strawberry
& Sorrel Sorbet
Coffee and Walnut Cake
Mascarpone Ice Cream, Coffee Syrup & Candied Walnuts
Chilli Chocolate Brownie (V/Vg) (GF/DF)
Lime Coconut Curd, Candied Chilli, Vanilla Ice Cream & Lime Tuile
English Cheeseboard (GF*)
Crackers, Pickled Walnuts, Celery, Membrillo, Grapes & Fruit Chutney
Home-made Ice Creams & Sorbet
Filter Coffee, Espresso, Cappuccino, Café Latte
Tea or Infusions with Petit Fours
V.A.T. included at Current Rates.  A discretionary 10% added for good service.
Please advise your server if you have any allergies
M – Mollusc, V – Vegetarian, Vg – Vegan, DF – Dairy Free, GF – Gluten Free
GF* – Can be Gluten Free, please advise your serverEntrees