Our dishes are deceptively simple. We let our ingredients breathe rather than smother their freshness, quality and flavour with too many competing elements. Our menus change daily and with the seasons.
3 Courses
£45.95
A glass of fizz + 3-course wine flight
£40
3-course wine flight
£30
Our daily wine flight enables you to discover three hand-picked European wines paired to each of the evening’s dishes. See our wine list.
To Start
Jerusalem artichoke soup with roast cep and truffle oil
William Chase, ‘Papillon’ Viognier (Provence, France) 2014
Cornish crab ravioli with baby gem, crab bisque and coriander
Dry Tokaji, Chateau Dereszla (Hungary) 2015
Confit partridge leg with roast sprouts, chestnuts and parsnips
Negroamaro, Masseria Borgo dei Trulli (Puglia, Italy) 2015
Warm parsnip salad with clementines, mint, feta cheese and parsnip crisps
Côtes du Rhône Blanc, Alain Jaume (Rhône, France) 2015
Pan seared scallops with black pudding croquette, cauliflower florets and curry oil
Beaujolais Villages, Chateau Gaillard (France) 2014
Heritage beetroot salad with goats curd, red wine shallots and honey
Rose de Nymphe, Château Maris (Minervois, France) 2016
Wild rabbit ragu with saffron pappardelle, sauteed wild mushrooms and parmesan
Schiefer, Blaufrankisch (Sudburgenland, Austria) 2015
To Follow
Slow cooked rump and belly of lamb with glazed salsify, purple sprouting broccoli and pearl barley
Clos de Sixte’ Lirac Rouge, Alain Jaume (Rhône, France) 2012
Haunch of venison with dauphinoise potato, rainbow chard, honey glazed carrots and blue cheese
Chateau Civrac, Grand Vin (Bordeaux, France) 2008
Pan roasted cod with crispy oyster, Jerusalem artichokes, cavolo nero and salsa verde
Greco di Tufo, Benito Ferrara (Campania, Italy) 2015
Pan fried stone bass with confit squash, quail eggs, young spinach and Chanterelles mushrooms
Chateau Tour des Gendres ‘Cuvée des Conti’ (Bergerac, France) 2014
Saffron potato gnocchi with beetroot, pak choi, Old Winchester and gremolata
Morgon, Domaine Marcel Lapierre (Beaujolais, France) 2015
Root vegetable lasagne with Cornish duck egg, hazelnuts and truffle buerre blanc
Saint Cosme, Little James Basket Press (Gigondas, France)
Lentil dhal with onion bhaji, samosa, strained yoghurt, young spinach and pickled cucumber
Gewurztraminer Grand Cru Kessler, Schlumberger (Alsace, France) 2014
To Finish
Mascarpone cheesecake with blackberry jelly, honeycomb and yoghurt sorbet
Nyetimber Demi-Sec NV (Sussex, UK)
Brown butter ganache with peanut butter mousse, hazelnut praline and dulce de leche
Mas Amiel Vintage (Maury, France) 2014
Sticky toffee pudding with vanilla plums, lemon curd and butterscotch sauce
Fattoria di Basciano Vin Santo del Chianti Rufina 2009
Gingerbread panna cotta with cranberry curd, orange and white chocolate sorbet
Tokaji Aszu 5 Puttonyos, Chateau Dereszla (Tokaji, Hungary) 2009
Blackcurrant and lemon mille feuille with cassis sorbet and pistachios
Late White, Château Civrac (Saussignac, France) 2012
Driftwood goats cheese, Cornish Blue and Ducketts Caerphilly with accompaniments
Fonseca Guimaraens 1998 Single Quinta Vintage Port
Digestive Suggestions
Liqueur Coffee ‘whisky’
£8.00
Pedro Ximénez Sundae – Homemade vanilla ice cream with a glass of PX as a sauce
£10.50
Amaretto over ice
£6.50
Espresso Martini
£12.00
Café Calva – A real French experience, espresso with a Calvados on the side
£11.00
Call us on 01637 861 800, please talk to us about any dietary needs, we can create a dining experience to meet almost any requirements. Or book online below:
