served 6th - 31st March

Venison & cranberry terrine served on dressed rocket, with sourdough crostini & marinated baby figs

Pan seared fillet of wild sea bass, served on tomato bruschetta and salsa verde

Beetroot and feta arancini served micro herb salad


Confit leg of duck, dauphinoise potatoes, butternut puree and rosemary jus & wilted kale

Venison loin, fondant potatoes, parsnip puree, honey roasted heritage carrots and cranberry jus

Skrei Cod, garlic and herb mashed potato, roasted vine tomatoes, wilted samphire, lemon burre blanc

Vegetable stir fry, wild mushrooms, soba noodles and hoisin sauce

Chocolate Orange Mousse

Lemon Cheesecake served with raspberry puree and honeycomb

Apple and Blackberry Gin Crumble served with crème anglaise

Vanilla Creme Brûlée