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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

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
Local, Seasonal, Award Winning!
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© 2025 by The Anchor Ripley Trading LTD. 

Some of the images featured by @emis.weddings

 

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