Winter menu
- Roast pork belly ramen with shitake mushrooms, ramen noodles, wakame seaweed, pak choi and a rich bone broth
- Smoked haddock, prawn and salmon pie in a creamy leek sauce topped with crusted mash, served with peas, soya beans and kale.
- Vegan cauliflower katsu curry with sticky rice,pickled mouli and soya beans
- Sticky toffee and apple pudding with toffee sauce and custard
- Peanut butter chocolate brownie
Spring Menu
- Crispy Mongolian beef with stir fried spring onions, bean sprouts, pak choi and sticky rice.
- New England clam chowder. Clams in a lightly smoked creamed liquor with diced potatoes, sweetcorn, braised baby leeks and watercress.
- Wild garlic, pea and asparagus gnocchi topped with grilled goat cheese.
- Wild garlic, pea and asparagus gnocchi topped with grilled goat cheese.
- Rhubarb crumble
- Lemon meringue pie
Summer Menu
- Crispy Korean chicken with homemade kimchi, stir fried asian greens and coconut rice.
- Pan seared sea bass with charred chicory, cauliflower puree, samphire and a lemon and caper butter.
- Soy and honey aubergine with a glass noodle salad and pickled cucumber
- Coconut and mango panna cotta
- Deep filled cherry tart
Autumn menu
- Bbq beef rib with jalapeno mac and cheese, charred corn on the cob wedges
- Crispy salmon boa burger with prawn mayo, crispy rice cakes and pickled vegetables.
- Butternut squash risotto with roasted corn squash and topped with feta.
- Spiced pumpkin pie.
- Tart au citron with lime cream