Check out Our Menus

Our menu offers modern dishes, inspired by British gastronomy. The main A la Carte menu is available throughout lunch and dinner with an additional set menu. This is a sample menu as we are constantly changing our menu seasonally and depending on what produce we have available. Thank you.

2 Courses – £22 ┃3 Courses – £28
Tuesday – Saturday Lunch ┃ 12-2pm
Tuesday – Thursday Evening ┃ 5.30-6.30pm
Steaks & Dishes excluded from offer are marked * They will include an additional supplement charge

Starters

Olives

4

GF ┃ V ┃ VE

Bread, Butter, Olive Oil & Balsamic

4

A selection of breads & salted netherend butter (GFA)

Pan Fried Scallops*

7*/12

Honey chorizo, roasted cauliflower puree, apple syrup (GF)

Smoked Potted Mackerel

9

Dill yoghurt, marinated beetroot, pickled fennel & compressed cucumber (GFA)

Crispy Breaded Whitebait

8

Tartar sauce, dressed rocquette & lemon

Crispy Goats Cheese & Chive Souffle

9

Sweet tomato chutney, warmed baked goats cheese

Game Terrine

9

Stilton scone, ploughman’s lunch elements (GFA)

Scottish Mussels

8

Creamy & garlic white wine sauce, baked sourdough (GFA)

Chicken Liver Pate on Toast

9

Cranberry & morello cherry gel, marinated cherries, candied almonds (GFA)

Carrot Masala Soup

6

Onions bhajis, mango yoghurt, mint oil, poppadoms & pickles (V) (VE) (GF)

Main Courses

24 Hour Cooked Beef Short Rib

22

Confit garlic mashed potatoes, proper gravy, red onion tatin (GFA)

Chicken Breast

18

Patatas bravas, tarragon sour cream, red pepper & chorizo puree, bearnaise sauce (GF)

Seabass

22

Mussels, leek & white wine cream sauce, mashed potatoes, chive oil (GF)

Pan Fried Duck Breast

19

Creamy mustard cabbage, goose fat layered chips, thyme carrot, red cabbage ketchup (GF)

Pork & Scallop Surf & Turf

18

Cauliflower puree, sage potatoes, black pudding bon bon, pickled apple puree (GFA)

Scottish Mussels

14

Creamy & garlic white wine sauce, skinny fries and warm sourdough (GFA)

Fish Bouillabaisse

20

Saffron potatoes, prawns, mussels, salmon, halibut, coley, tomato catalan bread (GFA)

Vegan Beetroot Wellington

14

Sweet tomato sauce, sautee garlic kale, chive oil (VE) (V)

Thai Massaman Curry

15

Sticky rice, onion bhajis, poppadoms, naan bread (GF) (VE) (V)
Add Chicken | 3 Add Tiger Prawns | 3

Grill

Rump

19

10oz

Sirloin

24

8oz

Fillet

33

8oz

T-Bone

35

24oz

T-Bone Pork Chop

18

Steak Sauces/Toppers

2.50

Garlic Butter, Green Peppercorn, Creamy Stilton, Beef Jus (GF), Bone Marrow Melt Topper

All steaks are served with chunky chips, slow-roasted tomato, portobello mushroom and a red onion & roquette salad

Steak Supplements*

Sirloin 10, Fillet 20, T-Bone 20

Sides

Skinny Fries

5

Chunky Chips

5

Sweet Potato Fries

5

Parmesan Truffle Fries

7

Onion Rings

5

Garlic Bread

5

Add Cheese | 0.50

Salad

5

Roquette salad or mixed salad

Desserts

Pear & Almond Bakewell Tart

8

Raspberry sorbet

Salted Caramel Bread & Butter Pudding

8

Warm custard

Toffee Condensed Milk Brulée

8

Sticky toffee bread

Apple & Cinnamon Crumble

8

Warm vanilla custard

Warm Chocolate Fudge Cake

8

Pistachio ice cream

Steamed Pineapple Sponge

8

Malibu pineapple compot, pineapple jelly, fruits of the forest sorbet

Ice Cream

2

Per scoop (chocolate, strawberry, vanilla, panettonne, pistachio)

Sorbet

2

Per scoop (lemon, raspberry, fruits of the forest)

Vegan Ice Cream and Sorbet available, please ask server.

Cheeseboard

8

Stilton, english brie, mature cheddar, quince jelly, date & apple chutney, celery, grapes, cheese biscuits

We cater to various dietary requirements and offer vegetarian and vegan options on any trading day, please contact us at least 24 hours prior to your booking and we will do our best to accommodate your request.

Our Suppliers

We believe that no dish can be better than its ingredients, and that the best ingredients are usually local.

As great cooking starts with great ingredients, great ingredients start with great farmers.

Every day we make many decisions about what we eat and every one of our food choices has an ethical and environmental impact.

It is the best of coincidences that good food choices – those that are good for our land and people, for the environment, for the body and mind – are also delicious and enjoyable.