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.

Sample Winter Dinner Menu

3 Courses

A glass of fizz + 3-course wine flight

3-course wine flight

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’

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

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: