Set menu
Served
Tuesday – Thursday – Lunch and Dinner
Friday and Saturday – Lunch only
The Set Menu is not offered on Bank Holidays.
To start
SOUSED SARDINE
Tomato chilli jam, fennel, soda bread
HAM HOCK
Pink Lady apple, white balsamic, green beans
BEETROOT VELOUTE (V)
Beetroot, goats curd, hazelnut dressing
To continue
SEA BREAM
Sweetcorn salsa, samphire, Bouillabaisse sauce
CHICKEN BREAST
Mustard creamed potato, roasted onion, chicken sauce
GNOCCHI (V)
Ricotta, sweetcorn, sweetcorn veloute
To finish
PAVLOVA (V)
Blackberry fool, blackberry, sorrel sorbet
PANNACOTTA
Fig leaf, honey fig compote, Braywood olive oil
CHOCOLATE
Milk chocolate cremeux, rum soaked raisins, peanut ice cream
2 courses – 32 / 3 Courses – 39
