The menu changes each season to take advantage
of the finest food

To Begin


Trio of salmon, confit Scottish salmon, sea trout croquette, orange and mustard smoked salmon,
basil oil

Slow braised English lamb onion and black
peppercorn ice-cream, garden pea salad,
mint dressing

Scallops, prawns and smoked haddock,
potato and chive muffin, shellfish bisque

Red mullet, brioche crust, citrus and fennel
couscous, caviar and orange dressing

Roast breast of pigeon, confit of leg,
herb spaetzli, smoked beetroot cream

Lightly spiced vine tomato and basil  soup,
Bloody Mary crème fraîche


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(Vegetarian Menu also available)

Á la Carte - Starters