Entree

Wood-fired Turkish bread, EVOO, merlot vinegar, marinated olives & dip – 10.50

Cured venison, preparations of beetroot, goat’s curd & sherry vinegar (gf) – 18

Sauteed squid & chorizo, cannellini beans & harissa, parsley, chilli & lemon gremolata – 17

Seared scallops, black pudding, cauliflower, pomegranate & mint (gf) – 19

Assorted tomatoes, buffalo mozzarella, smoked tomato water & basil (gf)(v) – 14

Smoked salmon, caper & red onion salad, horseradish cream, rye bread – 15

Main

Free range chicken breast, ham & chanterelle risotto, jus gras – 28

Moules frites – mussels, white wine, parsley with a side of fries & aioli (gf) – 20

Pappardelle, tomato, pork & beef ragout, mushrooms & chilli – 20

Linguini, garlic, cream, snapper, mussels, prawn & scallop – 25

Slow cooked pork belly, carrot & honey, broccolini & masterstock (gf)(n) – 25

Butternut pumpkin, green lentil fricassée, goat’s cheese mousse, brik pastry (v)- 25

Beef cheek, spinach, baby carrots & caramelised onion – 26

Dessert

Spiced poached pear, sauternes crème caramel, praline puffed wheat (n) (v) – 13

Chocolate tart, burnt meringue, raspberry cloud, raspberry compote – 13

Rose panacotta, Turkish delight, rose granita & fairy floss- 13

Brandy & Christmas cake parfait, toasted brioche & strawberries (n) – 13

Sides

Herb buttered potatoes (gf)(v) – 9

Broccolini & anchovy breadcrumbs – 9

Green vegetables in olive oil (gf) (v) – 9

Peach, walnut & Stilton mixed leaf salad (gf) (n) (v) – 9