Sample Menu

Sample a la carte menu
Starters
- Duo of chicken - confit leg ballotine & crispy bonbon with celeriac and wild garlic remoulade
- Hand dived scallops with crispy chorizo, braised leeks and cider cream
- Mushroom & spinach tartlet with crispy filo pastry and tarragon emulsion
Mains
- Pan fried seabass with confit new season potatoes, seasonal ratatouille and lemon & samphire butter sauce
- Roast lamp rump with potato terrine, courgette & basil puree, charred sweetcorn, roast cherry tomatoes and bramble jus
- Hand rolled pasta with summer vegetables, cherry tomatoes and courgette & basil cream
Desserts
- Lemon & rhubarb cheesecake with oaty shortbread and torched rhubarb
- Blueberry pannacotta with white chocolate crumb, summer berries and pistachio sponge
- Sticky toffee pudding with Drambuie butterscotch sauce and Luvians vanilla pod ice cream