Lunch Menu
Wednesday to Saturday Lunch
Our menu changes regularly dependent
upon seasonal availability.
- STARTERS
-
Salmon Gravlax, Beetroot Cured, Pink Peppercorn, Citrus
Beetroot Cured, Pink Peppercorn, Citrus
12 -
Twice Baked Souffle (V
Vintage Cheddar Sauce, Apple, Hazelnuts
11 -
King Scallops ,
Tartiflette Croquette, Capers
15 -
Slow Cooked Egg,
Bacon, Black Pudding, Mushroom Ketchup, Croutons
11 -
Smoked Chicken Caesar Salad,
Garlic Croutons, Aged Parmesan
11 -
Spiced Parsnip (Vg),
Coconut + Apple
9 - MAIN COURSES
-
Butternut Squash Risotto (V),
Sage Brown Butter, Smoked Ricotta
16 -
Roasted Rye Hill Beetroot (V) (Vg),
Goat’s Cheese Honey, Baby Gem
16 -
Fish + Chips,
Tempura Batter, Smoked Rösti Chips, Tartare Sauce
18 -
Seafood Stew,
King Prawn, Shrimp Pancake, Bisque
22 -
Pork Belly,
Celeriac, Apple, Spinach + Pulled Pork
24 -
Beef Ragu Linguine,
Aged Parmesan
18 -
300g Ribeye, Chips + Peppercorn Sauce
Chips + Peppercorn Sauce
35 -
600g Ribeye for 2,
Peppercorn Sauce, Chips, Baby Gem Salad
68 -
Chicken + Ham Pie for 2,
Smoked Mashed Potato
44 - SIDES
- Hand Cut Chips, Malt Vinegar Mayo (V) 6
- BBQ Gem Lettuce, Caesar Dressing 5
- Salt Potatoes, Mojo Verde + Rojo (Vg) 5
- Cabbage, Coconut Curry, Almond 6
- Roasted Carrot, Cumin Honeycomb (V) 5
- Bombay Cauliflower 6