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