Set menu
Served
2 courses – 32 / 3 courses – 39
Served Tuesday – Thursday – Lunch and Dinner
Friday and Saturday – Lunch only
The Set Menu is not offered on Bank Holidays.
To start
CURED TROUT
Blood orange, dill, beetroot
GUINEA FOWL TERRINE
Celeriac, hazelnut, chicory
BUTTERNUT SQUASH SOUP (V)
Roasted squash, maple, pumpkin seed dressing
To continue
GLAZED BEEF CHEEK
White onion puree, beef fat parsnip
HAKE
Cauliflower cous cous, almond, burnt butter, caper dressing
BARBECUED CELERIAC (V)
Caramelised celeriac puree, pickled grapes, white wine sauce
To finish
WHITE CHOCOLATE MOUSSE
Blood orange, mixed seed salted oats, blood orange sorbet
COFFEE TART
Coffee, mascarpone mousse, bitter chocolate
HONEY CAKE (V)
Honeycomb, Muscatel vinegar, crème fraiche sorbet
