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Spring & Summer

Starters

Honey glazed breast of quail, parsnips, glazed leg and pearl barley

Seared diver caught scallops, carrot and star anise puree, roast heritage carrots

Grilled artichoke hearts, beetroot Carpaccio, goat’s cheese and truffle mousse

Foie gras, chicken and young leek terrine, spiced bread crumb and sauternes jelly

Mains

Seared fillet of black bream, lemon crushed potatoes, black olive caramel & air dried tomatoes

Fillet of south coast sea bass, braised fennel, shaved fennel and grilled piquillio peppers

Slow roasted Cumbrian beef fillet, glazed beef cheek, celeriac puree, charred shallot and young summer vegetables

Breast and confit leg of guinea fowl, truffle mash potato, wild mushrooms and thyme jus

Herb crusted Rack of English Lamb, daupinoise potato charred turnips and heritage carrot puree

Innes goats cheese and ricotta gnocchi, tomato and basil stew, courgette fritter

Pine nut and sage tortellini’s, roasted king oyster mushrooms and cepe puree

Desserts

Yuzu curd tartlet, yoghurt meringue, blueberries, white chocolate sorbet

Lavender marinated charentais and honeydew melon, champagne mousse, crème fraiche ice cream

Coffee bean brulee, pinot noir marinated blackberries, pistachio, chocolate sorbet

Dark milk chocolate cheesecake, rocky road, mango and passion frozen yoghurt

Summer berry and violet bavaroise, lime infused berries, blackcurrant sorbet

Wild strawberry mousse, roasted strawberries, balsamic reduction, strawberry ripple ice cream

Caramelized white chocolate parfait, salted caramel, fresh raspberries, lemon sorbet

Autumn & Winter

Starters

Pan seared scallops, avocado puree, smoked pancetta crisp, curry oil

St. Ives crab salad with mackerel tartar cucumber gel, apple pearls, lemon dressing and red vein sorrel

English asparagus spears, black olive tapenade, crème fraiche, cucumber ribbons & baby rocket

Cauliflower & truffle panna cotta, pickled forest mushrooms, melba raisin toast & pea shoots

Mains

Blackened breast of guinea fowl, pearl barley, roasted pumpkin & parmesan risotto, spiced red cabbage, sautéed wild mushrooms, micro watercress, madeira jus

Roasted fillet of halibut, preserved lemon, sole mousseline, wrapped in swiss chard, spring onion champ, confit fennel & chantenay carrots, tomato bourride sauce

Slow roasted loin of venison, creamed savoy cabbage, game cottage pie, Bourguignonne garnish, thyme jus

Pan fried ricotta gnocchi, Jerusalem artichokes, King oyster mushrooms with micro rocket, carrot & ginger butter sauce, parsley oil

English asparagus, pea & broad bean risotto, with wild garlic, mascarpone & parmesan wafer

Truffled globe artichoke pithivier, griddled young leeks, chantenay carrots, caramelised salsify & thyme butter sauce

Dessert

Pistachio cake, salted caramel and chocolate mousse

Custard tart, wine-poached grapes and almond milk ice cream

Chocolate Pavé, light mandarin mousse