Brilliant Modern European Cuisine using local and seasonal produce, made by Head Chef Will Patterson, protégé of award winning kitchen at the Wild Rabbit.
Will is joined by Peter Biro, an accomplished chef who specialises in the most delicious pastries and desserts.
HUMMUS – £6
Aubergine Hummus, Flatbread, Parsley.
CHARCUTERIE – £12
Serrano Ham, Chorizo, Bresaola, Cornichon, Capers, Breads.
HADDOCK – £7
Smoked Chowder, Potato, Quails Egg.
SQUID – £7
Fried Squid, Szechuan, Lime.
RABBIT – £9
Confit Leg Terrine, Grapefruit, Tarragon, Toast.
Hake – £14
Jerusalem Artichoke, Herb Gnocchi, Nero Sauce.
BRILL – £15
Pork & Crayfish Gyoza, Edamame, Shitake, Miso Broth.
AUTUMN SQUASH– £14
Roast Squash, Mushroom, Onion Bhaji, Coconut.
CHICKEN – £14
Breast, Thigh, Young Carrots, Roast Potato Foam.
DUCK – £16
Smoked Breast, Nashi Pear, Black Olive, Pistachio.
Tenderloin, Belly, Cheek, Salt Baked Celeriac, Apple, Mustard.
CHOCOLATE – £8
Mousse, Tonka Ice Cream, Honeycomb.
FIG – £8
Tarte Tatin, Kaffir Lime Ice Cream.
BLACKBERRY – £8
Compote, Meadowsweet, Hazelnut.
CHEESE – £10
4 Cheeses, Chutney, Grapes, Celery, Biscuits.