top of page
A LA CARTE
Handcrafted menus prepared to order by our Chef Patrons Mike Wall-Palmer & David Adams.
Snacks
ROSEMARY & OLIVE OIL SOURDOUGH (v)
Baked in house daily, whipped butter
1
SUN DRIED TOMATO HUMMUS (v)
Bread Sticks
5
SMOKED SALMON TARTLETS
Creme Fraiche, Cucumber, Lemon
5
SALT & PEPPER CALAMARI
Roast Garlic Mayonnaise
5
Starters
TROUT CEVICHE
Cured Trout, Beetroot, Radish,
Pickled Jalapeños
12
KING PRAWN & BISQUE
King Prawn, Conciglioni,
Diced Carrot, Dill, Prawn Bisque
14
BURRATA & CHERRY TOMATOES (v)
Salsa Verde, Avocado, Watercress,
Crispy Shallots
10
CRISPY LAMB SHOULDER
Petit Pois A La Francaise, Bacon
12
Mains
BRAISED PORK BELLY
Ratatouille, Scallop, Chimichurri
28
MISO GLAZED AUBERGINE (V)
Ratatouille, Tomato, Miso & Peanut,
Toasted Sesame
20
SEARED BEEF SIRLOIN
Cabbage, Seared Calves Liver,
Caramelised Balsamic Onions
29
SEA BASS
Pan Fried Fillet, Black Bean Salsa,
Sweetcorn, Courgette
27
Sides
ANCHOR HASH BROWNS
Twice Cooked, Harissa Mayonnaise
5
SWEET POTATO FRIES
6
Add Ketchup or Homemade Mayonnaise :
Plain, Garlic, Harissa
50p
SPROUTING BROCCOLI (v)
Olive Oil
5
bottom of page