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

May 2017

Marcona almonds £3.5
Salsiccia piccante £3
Italian charcuterie – Speck, Lonza & Salame Toscano £7.5

Starters
Aubergine, yogurt, chilli, pine nuts & mint £8.5
½ dozen Dungarvan oysters £18
Mackerel, rhubarb, horseradish & watercress £9
Jambon persillé, sauce gribiche £8
Wood pigeon, peas & pancetta affumicata £9

Main Courses
Peas, courgettes, spinach, olive oil mash & ricotta £16
Hake, green beans, tomatoes, olives, anchovies & aioli £22
Turbot, asparagus, jersey royals & langoustine sauce £34
Braised oxtail, celeriac, girolles & wild garlic £24
Iberico pork pluma, pink fir potatoes, fennel & watercress £28

Sides
Spring greens, Green salad, Chips, Jersey Royals

Desserts
Frangipane tart, apricots & crème fraîche £7.5
Mango sorbet & Angostura Reserva white rum £7.5
Chocolate mousse - griottines, crème fraîche & almonds £7.5

Cheeses - £4 each
Persillé De Chèvre – Blue, creamy, goat (Ile de France, France)
Quadrello di Bufala – Washed rind, semi-soft, buffalo (Lombardia, Italy)
Comté – Hard, nutty, cow (Auvergne, France)
£10 for three