Our Menu
Appetizers
Ricotta, goat cheese, beetroot and cherry tomatoes.
Cured meats, pickles and warm house bread.
Orchard greens, walnuts and a citrus dressing.
Side Dishes
Wild mushrooms, garlic butter, herbs.
Porcini purée, parmesan, basil.
Honey, thyme and sea salt.
Chilli butter and lime.
Main Courses
Ricotta, radicchio, prosciutto salad, cabernet jus.
Root vegetables, red wine jus.
Lemon butter and wilted greens.
Seasonal vegetables, flaky pastry, gravy.
Chef's selection of regional favourites.
Fillet of river fish, chips, tartare, lemon.
Truffle mash, pepper sauce.
Desserts & Drinks
Dark chocolate, salted caramel, hazelnut.
Pistachio and cardamom.
Served warm with vanilla cream.
Baked fresh each morning.
Elderflower, vodka and lychee.
Apple, elderflower, sparkling water.
Traditional spiced green tea with almonds.
Locally roasted beans.