Menu
** GF available upon request
Starters
SCALLOPS ST JACQUES **
Seared scallops, seaweed & garlic butter, parmesan crumb, avruga caviar
CHARRED ENGLISH JUMBO ASPARAGUS
Panko crumbed Chapel Farm golden yolk egg, shaved Grana Padano, mustard vinaigrette
WILD BOAR TORTELLINI
Tomato & fennel ragu, parmesan crisp
Mains
Served medium
DRY AGED SIRLOIN 300G **
Skin on fries, green peppercorn sauce, watercress
Served medium
PAN ROASTED SALMON **
Crushed new potato, seasonal vegetables, mussel & crayfish bisque
ROASTED CORN-FED CHICKEN **
Charred asparagus, morel mushroom velouté
Desserts
ARTISAN CHEESE BOARD
Selection of four artisanal cheeses, served with crackers, grapes, chutney & celery
BURNT BASQUE CHEESECAKE **
Morello cherry compote
STICKY TOFFEE PUDDING
Date & prune pudding, salted toffee sauce, vanilla bean ice cream