Sample Dinner Menu

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.

Book online or call us on 01637 861 800.  For tables of 6 or more please call us to reserve.

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

Sweet potato, chilli, lime and coconut soup with chestnuts

William Chase, ‘Papillon’ Viognier (Provence, France) 2014

Cornish crab risotto with crab and sweetcorn fritter, dill oil

Dry Tokaji, Chateau Dereszla (Hungary) 2015

Venison ragu with saffron pappardelle, sauteed wood blewits and parmesan

Negroamaro, Masseria Borgo dei Trulli (Puglia, Italy) 2015

Beetroot and blue cheese Tortellini with young spinach, sage and pine nut butter

Côtes du Rhône Blanc, Alain Jaume (Rhône, France) 2015

Pan seared scallops with curried cauliflower couscous, cauliflower puree and black pudding

Beaujolais Villages, Chateau Gaillard (France) 2014

Chargrilled butternut squash with goats curd, pumpkin seeds, cob nut and roast sprout dressing

Rose de Nymphe, Château Maris (Minervois, France) 2016

Warm salad of beef with rocket, shaved parmesan, chilli, spring onions and ginger

Schiefer, Blaufrankisch (Sudburgenland, Austria) 2015

To Follow

Breast of Guinea Fowl with confit leg bonbon, celeriac remoulade and fondant potato

Saumur Champigny, Domaine des Roches Neuves (Loire, France) 2015

Buttered poached Gigha halibut with mash potato, wild mushrooms, bacon lardons and baby onion jus

Chateau Civrac, Grand Vin (Bordeaux, France) 2008

Loin of venison with game chips, braised red cabbage, Brussel sprouts and blackberries

Greco di Tufo, Benito Ferrara (Campania, Italy) 2015

Pan fried pollock with baby globe artichokes, roast garlic potato gnocchi and gremolata

Chateau Tour des Gendres ‘Cuvée des Conti’ (Bergerac, France) 2014

Salt baked vegetables with quail eggs, wild mushrooms, rainbow chard and truffle hollandaise sauce

‘Ruberpan’ Valpolicella Superiore, Pieropan (Veneto, Italy) 2014

Lemon and thyme polenta with wild mushrooms, spinach and purple sprouting broccoli

Saint Cosme, Little James Basket Press (Gigondas, France)

Wild mushroom risotto with crispy duck egg, blue cheese and hazelnuts

Gewurztraminer Grand Cru Kessler, Schlumberger (Alsace, France) 2014

To Finish

Lemon tart with Italian meringue and fig sorbet

Helmut Lang, Eiswein Cuvée (Burgenland, Austria)

Dark chocolate marquise with banana sorbet and dulce de leche

Lustau, Pedro Ximenex ‘Solera Reserva’ (Jerez, Spain)

Vanilla panna cotta with rhubarb and pear sorbet

Jurancon Moelleux ‘La Magendia de Lapeyre’2011, Clos Lapeyre

Blackberry parfait with lemon curd, poached blackberries and a choux bun

Ca’ d’Gal, Moscato d’Asti ‘Lumine’ (Piemonte, Italy)

Hazelnut cake with white chocolate mousse, honeycomb and roasted peaches

‘Le Colombare’ Recioto di Soave, Pieropan (Veneto, Italy)

Keen’s cheddar, Simon Weaver blue veined brie and Eve’s goat’s cheese with accompaniments

Castellare San Niccolo Vinsanto del Chianti Classico (Tuscany, Italy) 2012

Digestive Suggestions

Liqueur Coffee ‘whisky’

Pedro Ximénez Sundae – Homemade vanilla ice cream with a glass of PX as a sauce

Amaretto over ice

Espresso Martini

Café Calva – A real French experience, espresso with a Calvados on the side

Book a table

We cater to most dietary requirements, please include this information in your booking.

You can book online below or call us on 01637 861 800.  For tables of 6 or more please call us to reserve.