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Dinner

Antipasto 29.50

Broccoli & feta bruschetta  14.50  

Today’s soup 15.50

House-made focaccia 5.00

Fried squid & aioli 18.50

300g Cloudy Bay clams in white wine & herbs 22.00

Pumpkin, pine nut & basil risotto 23.50/33.50

Rigatoni with cacciatore, chili & radicchio 24.50/34.50

Potato gnocchi with pork & veal ragu 24.50/34.50

Parmesan crumbed lambs’ liver on gorgonzola dressed baby spinach 31.00

Market Fish on mashed potatoes  with shaved fennel & saffron celeriac salad 38.50

Seared free-range chicken breast, white beans, melted leeks & smoky cheddar 35.00

Seared lamb rack with Puy lentils, baked beetroot, broad beans & baby peas 37.50

Grilled beef fillet on an artichoke tartlet with chicken liver pate 39.50

Sides

Green Beans and Sea Salt 10.00

Sauteed spinach 10.00

Rocket & Grana Padano 10.00

Crushed Potatoes with rosemary & garlic 9.00

Puddings

Sticky toffee and date pudding with butterscotch & whipped cream 16.50

Brown sugar & balsamic pavlova with baked Amarillo 16.50

Dark Ghana chocolate pudding with creme fraiche 16.50

Quince & custard tart 16.50

Today’s cheese, quince paste & toast 18.00

Boozy spiced chocolate truffle 3.50