Main Courses


  • T-bone steak, hand-cut chunky chips, watercress salad, Béarnaise sauce
  • Grilled beef fillet, potato fondant, buttered seasonal vegetables, port wine jus
  • Grilled fillet of beef, pan-fried foie gras, caramelised onion compote, wilted spinach, red wine jus
  • Caramelised duck, sweet potato Dauphinoise, fennel purée, red wine jus
  • Roast rack of lamb, buttered crushed new potato, roasted cumin carrot purée, fresh mint jus
  • Corn fed chicken breast, rosemary scented butternut squash, mixed leaves salad, Béarnaise sauce
  • Ballantine of chicken, filled with tarragon chicken mouse, seasoned crushed potatoes, thyme jus
  • Deconstructed bacon and kidney pie
  • Moroccan lamb cutlet, roast vegetables couscous, harissa salsa, mixed baby cress salad


  • Roasted sea bass, citrus risotto, crushed parmesan crisps
  • Sumac spiced cod, saffron leek, heirloom tomato, pan roast potato, chive beurre blanc
  • Steamed lemon sole, chive salmon mousse, grilled vegetables compote, shellfish butter velouté
  • Grilled suprème of salmon, fresh hand picked spinach, steamed asparagus, tomato tarragon salsa
  • Seared fillet of fresh snapper, slow roasted funnel, aubergine purée, lemon and caper butter sauce
  • Lobster burger, hand cut chips, tartar sauce, watercress salad (price may vary)
  • Pacific swordfish, citrus black rice, Asian slaw, sweet chilli dressing
  • Five spice sea bass, steamed chowsome, soya glazed root vegetables, coriander mango salsa
  • Bouillabaisse served with crispy bread, aioli


  • Butternut squash and crispy sage risotto
  • Warm grilled artichokes, roasted tomatoes, green beans, crushed buffalo mozzarella, red pepper salad
  • Thai red curry – grilled aubergines, courgettes, baby corn, Thai basil, carrots, lemon grass, coconut rice
  • Grilled mushrooms stew – wild mushrooms and fresh herbs, spinach, grated parmesan, tomato salsa
  • Homemade gnocchi, broad beans and pea velouté, red pesto, micro leaves
  • Wild mushrooms parcel, rocket and parmesan salad, lemon dressing
  • Stuffed aubergines filled with crushed chick pea, grilled mozzarella, tomato, basil