Restaurant Menu

Cornish Mackerel
Marinated “White & Brown” Crab, Radish & Hazelnuts

Middle White Pork Terrine
Apple Textures

Beef Carpaccio
Carrot & Anise Puree, Crisp Shallots, Poached Quail Egg, Caviar

Diver Scallops
Cauliflower Textures, Raisins and Sherry
(Supplement of Three Pounds Fifty Pence)

Goats Cheese Pannacotta
Pickled Mushrooms, Rocket Gel

First of the Season Lamb
Loin, Kidney, Sweetbread & Breast,
Artichoke, Onion & Broad Beans, Thyme Jus
(Supplement of Five Pounds)

Sea Bass
Line Caught, Smoked Bacon, Fennel, Saffron Butter

Quail
Breast, Leg & Egg, Anna Potatoes,
Lightly Smoked Corn Puree, Morel Jus

Cornish Brill
Crab Lasagne, Samphire,
Sauce Véronique

Herb Gnocchi
Fricasse of Spring Vegetables, Wild Garlic Bubbles

Strawberries & Cream
Strawberry Mousse & Jelly, Cold Vanilla Custard
Clotted Cream Ice Cream

Chocolate
Dark Chocolate Delice, Salted Caramel Centre, Porridge Ice Cream

Peach Melba
Raspberry Mousse, Roast Peach, Vanilla Marshmallow

Banana
Parfait, Chocolate Custard, Lime Mousse
Peanut Butter Ice Cream

Selection of British and French Cheese
Supplied by Premier Cheese, our Cheese course can be taken as an intermediary course, or to conclude your meal.
(Supplement of Three Pounds Fifty Pence)

Two Courses - Thirty Eight Pounds Fifty Pence
Three Courses – Forty Four Pounds Ninety Five Pence



Coffee & Petit Fours
(Four Pounds and Fifty Pence)