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Dinner A La Carte
Starters
Honey roast parsnip and chestnut soup 5.50
Chicken & leek broth with angel hair pasta 6.00
Calamari fritti with cherry vine tomatoes & chilli 6.95
Tomato carpacchio, French beans, oak leaf, parmesan & mustard vinaigrette 6.75
Potted shrimps with Irish sourdough toast 7.50
Wild mushroom fricassée on bruschetta with rocket & parmesan 7.95
Goats cheese galette, confit of vine tomatoes, pesto & caramelized shallots 7.00
Whole char-grilled sardines with cumin, tomato salsa & lamb’s leaf 7.50
Pan-fried quail breast wrapped in pancetta with sautéed cabbage & star anise jus 8.95
Mozzarella di bufala with fresh & dried figs, basil & balsamic reduction 8.50
Pan-fried diver caught scallops, purée of salsafi & vanilla, micro fennel beurre blanc 8.95
Mains
Grilled Rainbow Trout, sautéed potatoes, peas, broad beans, garlic & almond butter 15.50
Pan fried Mackerel with spinach, sautéed potatoes, & warm horseradish cream 15.00
Roast salmon with samphire, baby spinach, new potatoes and citrus hollandaise 15.75
Grilled Sea Bass with baby spinach, crab, capers & saffron velouté 16.00
Roast Guinea Fowl, whole roast garlic, olive oil mash & sautéed greens 16.75
Marinated Gigot lamb steak, garlic roast new potatoes, French beans & minted yoghurt 15.95
Sticky beef with creamy mashed potato, mushrooms & baby onions 14.95
Confit Aylesbury Cornish long horn ‘ruby Rib-eye steak, triple cooked chips, hollandaise, onion rings & watercress 17.50
Roast ‘Rouge’ Duck Breast, potato ‘Anna’, Savoy cabbage and char-grilled asparagus 16.50
Welsh Lamb rump, goose fat fondant potatoes, sautéed spinach, roast cherry tomatoes, basil jus 17.50
Wild mushroom risotto served with rocket, parmesan & truffle oil 12.50
Char-grilled halloumi with roast vegetable cous cous, soft herbs & a citrus chilli sauce 11.50
Side dishes
Sautéed mange-tout, green beans & shaved parmesan or Rosemary roast potatoes or triple cooked chips
Desserts all at 6.50
Chocolate fondant crème Anglaise & strawberry compote
Tiramisu with shaved chocolate & berry coulis
Orange crème brulée with candied orange
Lemon tart with candied orange
Trio of sorbets; Melon, lemon and passion fruit
Cornish Yarg, Gorgonzola & Camembert, celery, fruit & wafer biscuits 8.50
a discretionary service charge of 12.5% that goes direct to the staff, will be added to your bill

Dinner A La Carte Set Dinner Offer

Lunch Menu Saturday Brunch

Sunday Bunch Wine List


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