First course

Frazer's scallops with sage and prosciutto, lemon, hazelnut and caper butter.

Home cured salmon, golden beetroot, cucumber, horseradish creme fraiche, mache.

Steak tartar, celeriac remoulade, crispy shallot rings.

Pea, mint and ricotta ravioli, aged parmesan, extra virgin olive oil.

Buffalo mozzarella, chargrilled broccoli, basil, chilli, toasted almond, lemon.

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Roasted rack of lamb, soft herb and parmesan polenta, chargrilled courgette, petit pois.

Confit belly of pork, braised fennel with lemon and garlic, leeks, mashed potato.

Grilled red mullet, yellow courgetti, Jersey royals, confit tomato, sauce vierge.

Roasted monkfish tail, white beans, pancetta, spring vegetables, salsa verde.

Stuffed round courgette with basil and garlic, aubergine ragu, parmesan polenta. (V)

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Dark chocolate and almond torte, salted caramel, creme fraiche.

Vanilla panna cotta, fresh raspberries, oat and hazelnut crumble.

Chewy meringues, espresso cream, walnut praline.

Orange, almond and polenta cake, mascarpone cream, fresh raspberry.


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