Spring Menu

Starters & Main Courses


Grapefruit and mint cocktail, blood orange sorbet, candied peel

Riccota cheese and mixed mushroom lasagne, rocket and parmesan salad, white truffle foam.

Home cured wild boar bacon, pan fried thyme porridge, quail egg, tomato salsa.

Hot smoked eel fillet, warm potato and caper salad, beetroot and walnut dressing.

Soup or Sorbet course

Carrot and cider soup, apple caviar.
A refreshing sorbet

Main Courses

Beef trio – Rare roasted rump pavè, slow braised feather, cottage pie, horseradish mousse, red cabbage puree.

Grilled crown of spring chicken, soy and lime dressing, lemon and honey spring roll, soft boiled rice and vegetable timbale.

Seared peppered tuna, confit of provencal vegetables, wilted baby spinach, basil oil.

Crispy polenta cake, tomato fondant, char-grilled asparagus, soft poached egg, balsamic drizzle.

“Given the choice I always choose the one I’ve never tried.” Mae West.

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