DINNER MENU

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Ravioli of duck liver ‘Pierre Orsi’,

port sauce

Fillet of home-salted cod with a pine nut crust,

Sucrine lettuce, parsley roots, red wine cream

Vanilla panna cotta,

plum & Amaretto crumble, almond espuma

Three courses £32.50

(Cannot be offered n conjunction with parties of 10 or more in the private dining room)

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