Our Chefs cook a daily changing seasonal menu, which is simply prepared, allowing the produce to shine.

We normally offer some charcuterie, five starters, five mains, two desserts and some cheese.

In addition, for lunch during the week we have a set menu - three courses £18.50 or two courses £16.50

There will always be a vegetarian starter and main course.

The Menu

Friday 21st July

Marcona almonds £3.5
Saucisse sèche £3.5
Italian charcuterie – Pancetta Arrotolata, Carne Salata & Soppressa £7.5
Starters
Mozzarella, Bull’s heart tomato, melon & basil £9.5
Mackerel, gooseberry ketchup, horseradish & watercress £9
Clams, coriander, garlic, lemon & olive oil £10.5
Fromage de Tête, sauce gribiche £7.5
Spatchcocked quail, pine nuts, raisins, capers & saffron £10.5

Main Courses
Aubergine, harissa, chickpeas, yoghurt, almonds & mint £16.5
Hake, courgettes, borlotti beans & datterini tomatoes £22
Turbot, peas, cucumber, samphire & beurre blanc £32
Lamb leg & shoulder, Greek salad £23
Pork chop, Scottish girolles, new potatoes & watercress £24

Sides
Green salad, Chips, New Potatoes

Desserts
Lemon posset, blackcurrants & shortbread £7.5
Watermelon sorbet & Sipsmith vodka £7.5
Chocolate mousse - griottines, crème fraîche & almonds £7.5

Cheeses

  • £4 each
  • £10 for three
    Perl Las – Blue, buttery, cow (Ceredigion, Wales)
    Quadrello di Bufala – Washed rind, semi-soft, buffalo (Lombardia, Italy)
    Gouda, 36mth aged – Hard, nutty, cow (Utrecht, Netherlands)