Menu Du Jour

Chef’s Appetiser

PIG

Jellied pig’s head terrine, sauce gribiche,
parsley puree and crispy pig’s ear

SALMON

Home cured gravadlax, sweet – pickled cucumber,
gin and tonic sorbet, rye melba toast

ASPARAGUS

Asparagus and marinated tomato salad,
pesto dressing, tapenade and aioli

LAMB

Roast spring lamb chump, rosti potato,
confit cherry tomatoes and minted fresh peas

PORK

Crispy pork belly, sage gnocchi,
spring cabbage, caramelised apple, pork jus

SEA BREAM

Sea bream fillet, tomato cous cous,
pan fried artichokes, sauce vierge and fennel salad

CHEF’S PRE DESSERT

STRAWBERRY

Lemon sable, fresh strawberries,
vanilla oil, strawberry sorbet

CARAMEL

Lightly salted nut caramel,
bitter chocolate sorbet, cumin foam

CHEESE

A selection of 3 cheeses from the trolley

3 COURSE LUNCH £24
2 COURSE LUNCH £20

»Sample Only«