A la Carte

Served Monday - Saturday Lunch and Dinner
Our menu changes regularly dependent upon seasonal availability.

• STARTERS
• Roasted carrot hummus, heritage carrots and sesame 8.00
• Rye Hill Farm beetroot textures 8.50
• Roasted Scallops, crispy octopus, carrot, chilli, lime 12.50
• Steak tartare, egg yolk, capers, crostini 10.95
• Crab, fennel, avocado and wasabi, citrus 9.95
• MAIN COURSES
• Seabass, king prawns, linguine nero, crab emulsion 22.50
• Lamb loin, crispy belly, artichokes, rainbow chard 24.95
• Yakitori salmon, tempura broccoli, kimchi, aged parmesan 20.50
• 300g Ribeye, triple cooked chips, mixed salad, peppered mushroom sauce 25.95
• Gressingham duck breast, confit leg, pay choi, sesame, celeriac, cherry 22.50
• Variations of cauliflower, curry, coconut and artichoke 16.00
• SIDES
• Parmesan Truffle Hand Cut Chips 4.25
• Salad greens 4.25