TO BEGIN

A selection of starters designed to awaken your taste buds.

  • Duck-Hoisin-Leek
    Confit Crispy Duck Wings, Hoisin Mayo, Leek And Cucumber Salad
  • Pigeon-Beetroot-Fig
    Wood Pigeon Breast, Beetroot Puree, Roast Fig And Goats Cheese Bon Bon, Blackcurrant Vinaigrette
  • Pear-Blue Cheese-Radish
    Per Las And Da Pear Éclair, Whipped Blue Cheese Mousse And Pickled Radish
  • Mackerel-Butternut-Courgette
    Soused Mackerel, Fennel And Orange Salad, Butternut Puree And Courgette Ribbons

Drinks & Wine list

  • Sirloin-Wasabi-Baby Leek
    Sirloin Steak, Black Bean Sauce, Wasabi Dijon, Carrot And Coriander Puree With Braised Baby Leeks
    And Duck Fat Roast New Potatoes
  • Lamb-Pak Choi-Coconut
    Lamb Shank Rendang Masala Mash, Pak Choi And Toasted Coconut
  • Seafood-Chowder-Linguini
    Mussels, Clams And Prawns Cooked In A Spicy Chowed With Homemade Linguini
  • Root Vegetable-Bulgar Wheat-Sweet Potato
    Root Vegetable Pithivier, Herbed Bulgar Wheat And Sweet Potato Puree

Drinks & Wine list

THE MIDDLE BIT

Creative seasonal cuisine – the main event.

SOMETHING A

LITTLE

SWEET

Finish your meal with a steamed asian doughnut. One is perfect, or for those with a sweet tooth, maybe two!

  • Blackwood Chocolate Bar With Peanut Butter Mousse, Caramel Sauce And Salted Caramel Ice Cream
  • Affogato, Vanilla Ice Cream With A Hot Shot Of Espresso And Coffee Liqueur
  • Mango Bao With Vanilla And Lime Milkshake
  • Cheese Selection
    Wreakin Blue, Black Bomber, Ragstone Birch Aged, Berkswell Ewes

Drinks & Wine list