Sample Menu


Soused Mackerel with Horseradish Cream, Beetroot
Mustard Cress and Potato Salad

Beetroot Carpaccio with Soft Goats Cheese Mousse
Candied Walnuts and Wild Roquette

Panko Breadcrumbed Crispy Duck Egg
Pickled Wild Mushrooms, Sauce Gribiche and Crisp Pancetta

Wild Rabbit and Ham Hock Ballotine
Piccalilli and Salsa Verde

Loch Duart Salmon Tartare 
Maldon Oyster, Caviar
Poppadum and Crème Fraiche

Chicken Liver Parfait with Pear Chutney
Balsamic Puree and Ciabatta Croutes

Oak Smoked Pigeon Pastrami
Celeriac Remoulade
Wasabi Mayonnaise

Smoked Haddock and Sweetcorn Potato Chowder
Poached Hens Egg and Wild Garlic

Sea Bream Ceviche with Avocado Puree and Cuttlefish Wafer
Blood Orange Dressing, Pink Grapefruit

Main Course

Slow Braised Ox Cheek with Rare Fillet of Beef
Root Vegetable Panache, Claret Jus
Onion Fritters and Wild Garlic Mash

Steamed Plaice Fillets with Spring Greens and Creamed Potato
Cockle and Chive Butter Sauce

Wild Garlic Potato Gnocchi with English Asparagus
Parmesan Veloute, Watercress Salad
Toasted Hazelnuts

Pan Fried Breasts of Wood Pigeon with Potato Dauphinoise
Thyme Roasted Root Vegetables
Crisp Pancetta, Sauce Shiraz

Dry Aged Beef Fillet with Potato Gallette
Seasonal Vegetables, Red Onion Tartlet
Wild Mushroom Red Wine Jus

Pan Roasted Breast of Barbary Duck with Roasted Plum
Vegetable Stir Fry, Confit Duck Potato Croquette
Chinese Five Spiced Jus, Parsnip Puree

Grilled Fillet of Line Caught Wild Sea Bass
Spring Cabbage, Crisp Lardons and Pickled Wild Mushrooms
Port and Sage Jus, Pan Roasted Pink Fir Apple Potatoes

Lemon and Mint Roasted Rump of Lamb
Fondant Potatoes, Bean Panache, Roasted Tomato Jus
Garlic Confit

Cornfed Chicken and Ham Hock Pithivier
with Oven Roasted Breast, Sweet Potato Puree
Green Peppercorn and Shiitake Mushroom Cider Sauce


Torched Vanilla Chiboust with Roasted Rhubarb
Toasted Gingerbread Ice Cream

Drambuie Cremeux with Salted Caramel
Coffee Espuma and Ice cream

Trio of Ice creams with Almond and Orange Tuille

Mango Mousse wrapped in Jelly
Tropical Fruit Compote and Passionfruit Sorbet

Iced Pistachio Parfait with Glazed Bananas
Marshmallow and Salted Popcorn
Dark Chocolate Ice Cream

Caramelised Cox Apple Tart Tatin with Szechuan Toffee Sauce
Honeycomb Ice Cream 

White Chocolate and Lime Millefeuille with Curd
Raspberries and Sorbet

Selection of British Cheese with Piccalilli and Grapes 10.95
with a glass of Taylors Port 50ml 14.95

Filter Coffee, Espresso, Cappuccino
Hippie Teas and Sweet Meats 3.95 (refills 1.95)
Doubles and Lattes 4.95

If you have a food allergy, intolerance, or sensitivity, please inform us when you sit down and we will be able to suggest the best dishes for you


 Dessert Wines by the Glass


Elysium Black Muscat – California, 2015
Aromas of roses & a full, sweet berry
flavoured palate. 15%     9.45

Estate Moscatel Torres Oro - Spain NV
Seductive sweet wine with floral scents
of roses & flavours of honey. 15%    8.45

Chateau Les Mignets - Sauternes 2013
Perfect pudding wine with a rich texture
& notes of honey & apricots. 14%    10.00

 Schonburger Biddenden - Gribble Bridge, Kent 2018
Light blush, delicately fruity sweet, elderflower nose,
lychee and honey palate. 9% 6.50

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