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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
SMOKED SALMON TARTLETS
Crème Fraiche, Cucumber, Lemon
5
CRISPY HALLOUMI FRIES (v)
Tomato & Chili Chutney
5
MIXED MARINATED OLIVES
5
Starters
ROAST SCALLOPS
Pumpkin Velouté, Ras Al Hanout,
Pumpkin Seed Praline
16
ROAST POUSSIN BREAST
Crushed Jerusalem Artichoke, Chroizo
12
PUMPKIN SOUP (V)
Ras Al Hanout, Pumpkin Seed Praline,
Rocket Oil
10
ROAST BEETROOT TART (v)
Red Onion Marmalade, Walnut Mayonnaise,
Toasted Walnuts, Orange Vinaigrette
10
Mains
VEAL ESCALOPE
Onion Schacciata, Barbecue Mushrooms,
Purple Sprouting Broccoli
28
SOUTH COAST HAKE
Coconut & Lemon Thyme Rice, Pak Choi,
Lemongrass Sauce
26
BARBEQUE MUSHROOMS (V)
King Oyster Mushroom, Celeriac & Bay Leaf Purée, Roast Cauliflower, Black Garlic Mayonnaise, Truffle Toasted Almonds
20
VENISON LOIN
Buttered Brussel Sprouts, Bay Leaf Celeriac Purée, Toasted Chestnuts & Pecan, Cranberry Sauce, Red Wine & Gorgonzola Haunch Arancini
30
Sides
ANCHOR HASH BROWNS
4
SWEET POTATO FRIES
6
Add Ketchup or Homemade Mayonnaise: Plain, Garlic, Harissa
50p
BUTTERED SPINACH (V)
4.5
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