Private Dining Menus


Starters £
Truffle scented panaché of scallops and langoustine 13.00
De-construced Seared Peppered Tuna Nicoise 10.00
Ballotine of Foie Gras, madeira jelly, micro watercress 12.00
Summer Tomato Gazpacho wih a Tian of Cornish Crab 8.50
Organic Poached Hen’s Egg and truffle and English Asparagus veloute 10.50
Poached Lobster, lemon mayonnaise and watercress 13.50
Pea and Mint Cannelloni with Crayfish and Shellfish Bisque 12.00
Spring Onion, Mozzarelle and Summer Truffle Risotto 8.50
White Bean Veloute and Cornish Seared Scallop, basil cappucino 8.50
Pressed Goat’s Cheese Terrine with confit cherry tomato, braised baby leeks, aged balsamic dressing 8.00
Tartar of Smoked Salmon with traditional garnish 9.00
Tempura Courgette Flower, salad of endive, pea shoots, french radish black olives, feta cheese, honeycomb and white balsamic dressing 10.00
Mains £
Roasted Sea Bream, saffron pommes mousseline, glace carrots, cardamom beurre blanc 20.00
“Two Salmons” steamed and seared with buttery jersey royals, braised leeks, candied lemon and caper dressing 19.00
Paupiette of Lemon Sole, minted crushed peas, lemon and lime marinated cherry tomatoes 18.00
Pan Fried Smoked Haddock and New Potato Fish Cake, wilted baby spinach, soft poached organic hen’s egg, hollandaise and truffle sauce 17.00
Olive and Herb crusted Rack of lamb with a pave of celeriac, potato and turnip, tender stem broccoli, aged port jus 23.00
Herb Stuffed Brest of Guinea Fowl, shallot and sage rosti, sauteed morel mushrooms, toasted almond creme 21.00
Fillet of Lamb Gremolata, nage of gardens peas, broad beans and seasonal asparagus, wild garlic cream 23.00
Oak Smoked Filled of Aged Beef, red wine, madeira and beetroot mousse, braised flowering baby courgette 25.00
Organic Breast of Chicken, crispy Alsace bacon, creamed leeks, creme de mure dressing 19.00
Hoisin and Honey Glazed Duck Breast with salad of rice noodles, mouli, green mango, choy sum, ginger, chili and black sesame 20.00
Desserts £
Brandy Snap Basket filled with dark and white chocolate mousse, baby marshmallows and edible flowers 8.00
Passion Fruit Cheesecake, chocolate ganache, edible flowers 8.00
Eton Mess with meringue, pearls and creme Chantilly, sugared lemon balm 8.00
Vanilla Poached Pear with forest berries and chocolate cappuccino 8.00
Rhubarb and Wild Berry Crumble with brittle biscuit, creme anglaise 8.00
Iced Lemon Soufflé, marinated tangerines, lemon balm, edible flowers 8.00
Cheese £
Selected Cheeses with homemade marmalade and pickles 11.00
Cheese board 9.00
Coffee/Tea served with chocolates 3.00


First Course £
Sea Bass Ceviche, chiffonade of endive, apple and pickled rainbow radish 11.00
Seared Scallops, pea and mint puree, crispy parma ham, broad bean vinaigrette 12.00
Apple Wood Smoked Fillet of Wild Salmon, broccoli and almond veloute, salted ladies fingers 10.00
Pickled Mackerel, baby cucumbers, radish and edible flowers 10.00
Lobster Thermidor 14.00
Pumpkin Tortellini, shaved chestnuts, aged parmesan, truffle cappuccino 9.00
Game Terrine finished with sweet and sour beetroot and cherries 9.00
Roast Celeriac Veloute with a twice baked stilton souffle 9.00
Escargot, Oats and Pea Risotto 9.00
Main Course £
Red Wine Braised Daube of Beef, parnsip and honey puree, wild mushrooms and buttered spinach 19.00
Honey glazed Belly of Pork, potato rosti, brandy scented smashed applies, baby leek and green bean bundle 21.00
Smoked Fillet of Beef, potato fondant, buttered spinach, fricasse of wild mushrooms and baby carrots 23.00
Roasted Venison with treacle flavoured butternut squash, sauteed spinach, walnut, tomato and herb jus 25.00
“Sous Vide” Welsh Milk Fed Lamb served with marinated cucumber, sauteed baby gem, girolle mushrooms 23.00
Chateaubriand finished with a pave of dauphinoise potates, roasted baby beetroots, tender stem broccoli and crumb   27.00
Leek wrapped Ballotine of Guinea Fowl breast with pommes mousseline, fricasse of wild mushrooms, tarragon and grapes 21.00
Traditional Whole Roasted Grouse OR Red Legged Partridge with bread sauce and game jus 21.00
Sauteed Fillet of Sea Bass, heritage tomatoes, broad beans and peas 23.00
Paupiette of Lemon Sole, crushed new potatoes and wild mushroom cake, dressing of concasse of tomato, lemon balm, lemon juice, corriander and shallot 18.00
Steamed Fillet of Cornish Hake, Crab, Saffron mash, baby carrots, lobster bisque 19.00
Fillet of Steamed Halibut with sesame seed cabbage, gravadlax sauce 21.00
Pan Fried Fillet of Black Bream, braised puy lentils with cardamom and mussels 20.00
Desserts £
Oven roasted bananas, toffee sauce, shortbread gallette, creme chantilly 8.00
Warm sticky ginger pudding with plum compot, lavender cream 8.00
Warm chocolate fondant finished with steeped cherries and chantilly cream 8.00
Rhubarb and Apple Shortbread Biscuit Crumble and citrus custard 8.00
Warm Chocolate and Hazlenut Torte, winter spiced cream 8.00
Late Year Fruits and Berries with champagne syrup, sweet milk cappuccino 8.00
Honey Roasted Pear, golden raisins, brandy cream 8.00
Apple OR Pear OR Peach OR Banana crisp puff turnover with jam sauce and vanilla bean ice-cream 8.00
Warm Treacle Tart, apricot compot and steeped prunes, vanilla bean chantilly 8.00
Cheese £
Selected cheeses with homemade marmalade and pickles 11.00
Cheese board 9.00
Coffee/Tea served with chocolates 3.00
Service Charge 15%
Prices may vary due to seasonal fluctuations