A la carte December 2025 menu

STARTERS

Chicken liver Parfait, Pedro Ximinez, orange & onion marmalade, toasted brioche £10

Salmon gravalax, pickled cucumber, creme fraiche, salmon caviar £11

Burrata, quince, walnut, acacia truffle honey £11 (V)

Jerusalem artichoke veloute, roasted hazelnut oil, black winter truffle, focaccia £10 (V)

MAINS

Venison, celeriac & malt puree, beetroot, charred leek, truffle & potato boulangère, bordelaise sauce £38

Cornfed chicken, braised red cabbage, hen of the woods, pomme puree, chicken & chardonnay jus £25

Monkfish, champagne sauce, monks beard, squash, pickled apple, lemon verbena oil, confit new potatoes £35 (V)

Butternut squash risotto, carnaroli rice, sage £24 (V)

~~~~~~~~

STEAKS

Served with triple cooked chips, portobello mushroom, roasted tomato, cafe de Paris butter

8oz fillet steak  £39

8oz dry aged ribeye steak  £38

Sharing

Chateaubriand 20oz– serves 2   £100

Dry aged Cote du boeuf 220z – serves 2  £90

  Sauces:  Peppercorn £4    /   Bone marrow jus £4   /   Stilton £4

Side:  Honey glazed carrots £4  (V) / Charred hispi cabbage & truffle aioli £5 (V) / Pomme puree £3 (V)

 DESSERTS

Dark chocolate mousse, hazelnut, chocolate soil, feulletine, malt ice cream £12   (V)

Spiced Sticky toffee pudding, butterscotch sauce, vanilla ice cream £10  (V)

Clementine, saffron mascarpone, bergamot sorbet, ginger & almond crumb £11  (V)

Christmas pudding, creme anglaise, brandy ice cream £11 (V)

Cheese – a selection of 3 cheeses with with accompaniments £15.50                         With a flight of 3 paired wines or 3 paired whiskies: extra £8.50 pp.

Allergies need to be advised at the time of booking or discussed with the head chef at least 2 days prior to arrival.