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Lunch and Dinner Menu

Available for ten people and over.

All dishes are plated and served by our waiting staff to seated guests.

Coffee and truffles are included.

Please choose one starter, one main and one dessert.

Dietary requirements can be catered for separately.

Prices per dish per person:

Three Course Lunch £40.00
Starters: £9.00
Main Course: £22.00
Dessert: £9.00
Cheese as an additional Course: £4.75

Three Course Dinner £47.00
Starters: £10.00
Main Course: £27.00
Dessert: £10.00
Additional Intermediate Course and/or Cheese Course: £7.00 each


Starters

Lime and lemon-cured fresh salmon and white crab with keta, a lime and chive crème fraîche dressing, soft herb salad (GF) (£1 Supplement)

Hot sautéed tiger prawns in a spicy Moroccan sauce with a salad of Greek yoghurt, pomegranate, pistachio and saffron pilau rice (GF)

Scottish smoked salmon with dill cream cheese, citrus dressing, crispy capers and warm lemon blinis 

Chicken liver parfait with raspberry chutney, shallot and radish salad, warm mini baguette

Pan-fried seabass niçoise with preserved lemon oil (GF)

Chilli-roasted feta with watermelon and roquette, chilli oil and spring onion salsa (GF, V)

Asparagus wrapped with Parma Ham, a warm poached egg and Hollandaise dressing (G) (also available with grilled courgette as a vegetarian alternative)

Crab and spring onion cake with grain mustard cream sauce and baby cress

Wafer thin bresaola with caramelised pear, curly endive and Manchego shaving salad, gremolata dressing (G)

Smoked ham hock croquette on picalilli with watercress garnish

Warm sweet potato, pinenut and goat’s cheese galette, mixed baby leaf salad (V)

Grilled Crottin de Chavignol on toasted brioche with smoked chilli jam and endive salad (V)

Risotto with pea, asparagus and pecorino, Parmesan crisps (GF, V) (other seasonal options available on request)

Twice baked smoked haddock soufflé with a white wine and English mustard sauce 

Sesame coated seared tuna, Asian slaw, fresh lime and ginger dressing (DF) (The tuna will be cooked rare unless otherwise requested)

Caramelised red onion tart with ratatouille (V)

Italian style aubergine bake with mozzarella cream and cherry tomato sauce (GF, V)

Main courses

Pan-fried farmed seabass on pomme mousseline and asparagus with citrus beurre blanc (G)

Pan-fried organic salmon with a fennel and potato rosti, seagreen vermouth cream sauce (GF)

Roast cod on a tapas style base of chorizo, red pepper, sautéed potato, garlic, and thyme with salsa verde (GF)

Marinated free-range chicken breast with chickpea fondant, cumin carrots, roast aubergine and Persian pomegranate sauce (GF)

Stuffed guinea fowl breast with glazed carrots, seasoned leeks and mashed potatoes, pink peppercorn sauce (GF)

Paprika dusted free-range chicken breast on mashed roast sweet potato with a warm wild mushroom, pinenut, broad bean and plum tomato salsa (DF, GF)

Roast chicken breast with an apple, rosemary and mustard cream sauce, crushed caraway carrots and fondant potato (GF)

Twice-cooked belly of pork rubbed with fennel seeds, served with red cabbage and garlic mash, Calvados sauce (GF)

Roast rump of lamb served with dauphinoise potatoes, spinach, dried plum tomatoes and rosemary jus (GF) (Available as a 3 bone rack of lamb for a £2 supplement)

Port-glazed duck breast on herbed mashed potato with pancetta savoy cabbage and a rich jus

Braised lamb shank in a rich root vegetable and pearl barley sauce with mashed swede and potato

Tournedos of beef with horseradish rosti potatoes, green beans and wild mushroom, button onions, Madeira sauce (GF) (£2.00 supplement)

Braised blade of Scottish beef with spicy sausage and smoked bacon cassoulet, saffron cocotte potatoes and watercress (GF)

Red onion and beetroot tart, spaghetti of vegetables, roast cauliflower and shallot yoghurt (V)

Roast vegetable mille-feuille with peppers and aubergines served with roquette salad and smoked sun-blushed tomato paste (V)

Soft polenta with Portobello mushrooms and tender stem broccoli topped with crunchy onion rings (V)

Lentil, sweet potato and coconut stew served with paratha bread and coriander chutney (V)

Root vegetable Wellington with roast courgette ribbons and a creamy tomator and basil sauce (V)

Desserts

Apricot and almond frangipane tart (V)

White chocolate and raspberry bread and butter pudding (V)

Elderflower and lime curd mousse, red berry compote and honeycomb sprinkle (GF)

Champagne and strawberry mousse (G)

Banana split pavlova with ice cream, nut sprinkle, chocolate and caramel sauce (V)

Tart Tatin with caramelised apple, served with cinnamon ice cream (V)

Passionfruit and citrus cheesecake

Eton tidy (GF, V)

Chocolate cardamon tart with orange zest cream (V)

Lemon posset served with vanilla butter biscuits (V)

Warm St. Marcellin cheese with Kentish honey, cracked pepper, fig, radish and walnuts

A selection of British and European cheeses served with grapes, chutney, celery and crackers



















Key:

(V) Vegetarian dishes
(G) Gluten free dishes
(D) Dairy free dishes