We will be reaching out by email to request food choices and dietary requirements.

For now please see the menu options below:

STARTERS:

Salmon, dill and grain mustard cure, shaved fennel, lemon and honey dressing, soda bread

Air Dried Beef, buffalo mozzarella, sun blush tomato, mizuna leaf, basil and tomato emulsion

Roast Red Pepper & Tomato Soup (VG/GF), thyme infused bhaji, basil oil

MAINS

Pavé Steak, dauphinoise potato, butternut, shallot wild mushroom and beef jus

Herb Crusted Lamb Shoulder, fondant potato, baby leeks and carrots, caper bud jus

Wild Mushroom Risotto (VG/GF), lemon labneh, chive oil

DESSERTS

Chocolate Brownie, salted caramel sauce, clotted cream ice cream

Sticky Toffee Pudding, toffee sauce, honeycomb ice cream

Popcorn Panna Cotta (VG), vegan cream, salted caramel sauce, brown sugar popcorn