This week’s
Specials

Roasted monkfish paired with crispy pork belly, apple celeriac purée, and pickled apple, finished with sage-infused brown butter and micro herbs.

Duck bonbons served with beetroot purée, pickled blackberries and crisp shallots, finished with an orange gel.

Linguine pasta with clams and Calabrian ’nduja, with garlic, white wine and lemon butter.

Pan-seared halibut, leek purée, roasted fennel and grilled courgette, served with baby prawns and finished with a lemon beurre blanc.

28 day aged Aberdeen Angus fillet encrusted in freshly cracked black pepper, served with Dauphinois potato, wild mushrooms and baby carrots, finished with a cognac and peppercorn jus.

Pistachio financier topped with a pistachio cream and served with our own vanilla ice cream.

Classic rice pudding served with chilled crème anglaise.

Gin · Strega · Lemon · Tonic · Orange Bitters: A bright botanical fizz with citrus freshness, delicate saffron warmth and a crisp tonic finish.

Peach . Vodka . Passion fruit liqueur . Lime . Prosecco: Juicy peach and tropical passion fruit, balanced with fresh lime and a delicate sparkling finish.

Cranberry . Orange . Grenadine . Lemon . Soda: Juicy cranberry and bright citrus balanced with delicate sweetness and a refreshing sparkle.