Food & Drink

Here is a sample of our menu carefully selected by our Chef Ben Taylor.

The menu is available at dinner time Thursday to Saturday.

FOOD ALLERGIES

Due to the nature of our business we cannot guarantee that food prepared on these premises is free from allergenic ingredients.

TO BEGIN

A selection of starters designed to awaken your taste buds.

  • Cod
    12

    Butter poached cod cheek, lobster bisque and caviar

  • Croquetas
    9
    Ham hock and smoked cheese croquetas with garlic aioli
  • Squeak
    9

    Lightly spiced bubble and squeak, soft poached hen’s egg

  • Chicken
    20

    Pan roast chicken supreme, black pudding puree, roast black pudding and charred leek

  • Hake
    20

    Thyme and garlic roast hake, tomato and white bean and herb crust

  • Ox cheek
    21

    Red wine braised ox cheek, roast shallot, pancetta and pomme puree

  • Mushroom
    17

    Wild mushroom and green pepper stroganoff

  • Cote de boeuf
    70
    700 gram cote de boeuf to share with potato wedges, roast vegetables and red wine jus (30 min cooking time)

THE MIDDLE BIT

Creative seasonal cuisine – the main event.

  • Sprouts
    4

    Crispy sprouts with kimchi puree

  • Truffle
    5
    Mashed potato with black truffle

SIDE

A perfect companion for your main event.

SOMETHING A

LITTLE

SWEET

Finish your meal with our homemade dessert selection.

  • Apple
    8

    Apple and pear crumble with vanilla custard

  • Posset
    8

    Lemon and lime posset with cranberry and apricot granola

  • Cheese
    10
    Local cheese, crackers and chutney