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

Roasted red pepper and heritage tomato soup with rocket pesto

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

Pan fried gurnard with baby violet artichokes, mussels and wild garlic

Dry Tokaji, Chateau Dereszla (Hungary) 2015

Coronation chicken and ham hock terrine with curry mayonnaise, baby gem and golden raisins

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

St Endoc asparagus with poached Cornish duck egg, truffle hollandaise and morel mushrooms

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

Pan seared scallops with black pudding croquette, broad beans, pea puree and mint

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

Veal lion and sweetbreads with chargrilled chicory, white onion puree and shaved asparagus

Schiefer, Blaufrankisch (Sudburgenland, Austria) 2015

To Follow

Slow cooked rump and belly of lamb with potato terrine, watercress puree, anchovies and wet garlic

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

Pan fried sea trout with Jersy Royal Potatoes, razor clams, smoked bacon and young spinach

Chateau Civrac, Grand Vin (Bordeaux, France) 2008

Cornish duck breast with confit leg pastilla, rainbow chard, heritage carrots and juniper jus

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

Pea and mint risotto with crispy hens egg, sauteed wild mushrooms and old Winchester

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

Heritage tomato, asparagus and red onion tart with ricotta cheese, hazelnuts and salsa verde

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

Poached strawberries with champagne jelly, white chocolate mousse and champagne sorbet

Coteaux du Layon ‘Saint-Lambert’, Dom Vincent Ogereau (Loire, France) 2013

Dark chocolate cremeux with salted caramel macroon, honeycomb and orange ice cream

Mas Amiel Vintage (Maury, France) 2014

Lemon curd with rosemary sable, gin and elderflower jelly, meringue and raspberries

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

Vanilla pannacotta with blackcurrant compote, brown break croutons and candied walnuts

Tokaji Aszu 5 Puttonyos, Chateau Dereszla (Hungary) 2009

Warm pistachio cake with poached rhubarb, candied pistachio nuts and creme fraiche sorbet

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: