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 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

Watercress and potato soup and Cornish duck egg and truffle oil

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

Lobster ravioli with wilted iceberg lettuce, lobster tail and confit baby leeks

Dry Tokaji, Chateau Dereszla (Hungary) 2015

Confit duck leg pastilla with celeriac remoulade, cherries and watercress

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

Heritage tomato salad with melon, mint and pickled melon sorbet

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

Beetroot cured sea trout gravlax with pickled cucumber, rye crostini and sauce vierge

Beaujolais Villages, Chateau Gaillard (France) 2014

Tempura courgette flower stuffed with goats cheese, ratatouille and olive puree

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

Warm salad of beef with rocket, shaved parmesan and horseradish creme fraiche

Schiefer, Blaufrankisch (Sudburgenland, Austria) 2015

To Follow

Gloucester old spot pork with braised pigs cheek, rainbow chard, potato terrine and crackling

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

Pan roasted cod with Jersey Royal potatoes, peas, board beans and potter crab sauce

Chateau Civrac, Grand Vin (Bordeaux, France) 2008

Rump and belly of lamb with mash potato, tempura anchovies, wilted baby gem and salsa verde

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

Fillet of brill with crab and pine nut crust, sorrel potato gnocchi, roast cherry tomatoes and rocket pesto

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

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

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

Pea and wild mushroom risotto with poached duck egg, truffle and pea shoots

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

To Finish

Maple pannacotta with salt caramel macaroons, poached cherries, chocolate soils

Tokaji Aszu 5 Puttonyos, Chateau Dereszia (Hungary) 2010

Dark chocolate brownie with honeycomb, hazelnut praline, blueberries and vanilla ice cream

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

Lemon curd with rosemary sable, raspberry jelly, French meringue and lemon balm

Domaine L’Ancienne Cure ‘Jour de Fruit’ (Monbazilac, France) 2014

Citrus yoghurt cake with mascarpone mousse and poached summer fruits

Nyetimber Demi-Sec NV (Sussex, UK)

Chilled rice pudding with Cornish rhubarb, ginger crumble and rhubarb sorbet

Helmut Lang, Eiswein Cuvee (Burgundland, Austria) 2015

Cornish nanny, Sharpham savour, Helford camembert 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

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: