Starters
Cep & quail tart, salad of green beans, artichokes,
roquette, hazelnut vinaigrette £12.50
Native Cornish lobster,
salad of summer vegetables, coral mayonnaise £14.00
Citrus cured organic salmon,
avocado emulsion, Imperial Baeri caviar £12.50
Pan-fried duck liver, peach marmalade,
Amaretto crumble, port sauce £13.50
Seared hand-dived Ross Shire scallops, emulsion of cocos de paimpol,
chorizo, squid, tomato & parsley £14.00
Mains
Slow-cooked monkfish, crispy polenta,
Heirloom tomatoes, courgettes, black olive purée £22.50
Roast fillet of pork, black pudding, crispy pork nuggets,
butternut purée, caper & raisin sauce £22.00
Roast Cornish lamb, semi-dried apricots, Piquillo peppers,
almonds, cracked wheat & preserved lemons, ras el hanout jus £23.00
Fillet of turbot, Sucrine lettuce, parsley roots, baby Ratte potatoes,
girolles, summer truffle chicken jus £23.00
Aberdeenshire beef : ravioli of braised cheek, roasted fillet,
broccoli, toasted peanuts, Bathams Bitter foam £27.00
************************************************************************************************************
As our produce is purchased fresh every day, please be understanding if certain dishes are unavailable. It is our aim to provide the highest standards of quality in the preparation of good food, using only the finest seasonal produce.
If you have any known allergies, please mention these when ordering so that we can guide you with your choice.
A discretionary 12.5% service charge will be added to your final bill.
Prices are inclusive of VAT
We kindly ask you to respect other diners; please switch off your mobile phone.
Luke Tipping Chef de Cuisine
Adam Bennett Head Chef