Dinner Menu


Two Courses £34.50

Three Courses £44.50

Partridge Breast and Leg (GF) (N)
Chestnut, Beetroot & Black Truffle
Chicken and Duck Liver Parfait (N)
Redcurrant Granita, Granola
Pan Fried Scallops (M)
Creamed Pearl Barley, Pancetta & Black Truffle
Leek Ballotine (V/Vg) (GF/DF)
Cream Cheeses, Textures of Winter Vegetables
Jerusalem Artichoke Velouté (V/Vg) (GF/DF) (N)
Parsley Oil, Artichoke Crisps & Smoked Almonds

Main Courses
Venison Loin with Black Trumpet, Cob Nut and Parsley Crust (N)
Pickled Chanterelles, Cep Puree & Salsify
Pork Tenderloin
Roasted Roscoff Onion, Spaetzle & Mushroom Sauce
Fillet of Brill (GF)
Roasted Hispi Cabbage, Butternut Squash Fondant & Bouillabaisse Sauce
Pan Fried Stone Bass (GF)
Cauliflower Couscous, Roasted Cauliflower & Black Treacle Yoghurt Sauce
Filo and Braised White Cabbage Strudel (V/Vg) (DF) (N)
Cumin Foam, Cheddar & Crispy Kale
Beetroot and Parsnip Tarte Tatin (V/Vg)
Parsnip Crisps, Rocket & Pickled Beetroot Salad

Side Dishes £4.50
Tenderstem Broccoli with Toasted Almonds (N)
Mermaid House Salad 
Buttered New Potatoes
Hay Milk Parfait
Malt Ice Cream, Cinnamon Puffs & Caramel Popcorn
Sour Cherry Frangipane Tart (N)
Cherry Ice Cream & Chantilly Cream
Sticky Toffee Sponge
Spiced Red Wine Poached Pear, Butterscotch Sauce,
Red Wine & Juniper Reduction
Dark Chocolate Ganache (V/Vg) (DF)
Chocolate Soil, Compressed Blackberry, Jam & Sorbet
English Cheeseboard (GF*)
Crackers, Pickled Walnuts, Celery, Membrillo, Grapes & Fruit Chutney
Home-made Ice Creams & Sorbet (N)
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, N – Contains Nuts, V – Vegetarian, Vg – Vegan,
DF – Dairy Free, GF – Gluten Free
GF* – Can be Gluten Free, please advise your server