Bread Plates

Pizza Bread (v) Roasted garlic, chopped fresh herbs & mozzarella cheese. 11.00
Bread & Olives (v) Toasted cob loaf with Kalamata & Sicilian green olives, dukkah, olive oil & balsamic vinegar. 14.00



Scallops (gfo) Seared scallops served with pea purée, pancetta & black pudding. 19.50
Cheese Duo (v) Panko crumbed camembert & mozzarella with plum sauce. 17.50
Squid & Soft Shell (gfo) Szechuan pepper, soft shell crab & calamari with an aioli dipping sauce. 17.50
Chicken (gfo) Korean fried chicken with asian slaw & chilli mayo. 15.00
Pork Belly Caramel glazed pork belly on soba noodle salad with nam jim dressing. Entrée 16.50 | Main 28.00



Lamb (gfo) Lamb rack and roast lamb neck, baby roasted potatoes, macerated berries, carrot purée & red wine jus. 38.00
Confit Duck Leg (gfo) Confit duck leg, dauphinoise potato, seasonal green, braised red cabbage, crispy bacon & port jus. 36.00
Eye Fillet (gfo) Eye fillet wrapped in streaky bacon, potato rosti, seasonal green, mushroom & béarnaise sauce. 38.50
Fish (gfo) Pan fried market fish, crushed baby potatoes, wilted spinach, cherry tomatoes & a fennel and caper white wine
butter sauce. POA
Venison (gfo) Venison denver leg, caramelised onion puree, parsnip two ways, honeycomb mushroom, baby beetroots & jus. 39.50
Vegan Steak (v)(gfo) Vegan steak, made from chickpeas, beetroot, carrot & herbs, with a garden salad & tomato gazpacho. 28.00


Steak, Eggs & Chips (gfo) Sirloin steak, two fried eggs, chunky fries & mushroom sauce. 31.00
Fish ‘n’ Chips Line caught catch of the day, beer battered, with chunky fries, mixed leaf salad, lemon & tartare sauce. 28.00



Chocolate Tart (v) Whittakers dark ghana truffled chocolate a top biscuit base with a white chocolate and raspberry ice cream & salted peanut
caramel. 16.00
Rhubarb & Custard (v) Deep fried custard, rhubarb compote & vanilla ice cream. 13.50
Apple Pie (v) Warm apple pie, vanilla ice cream & fresh cream. 14.50
Lemon Posset (v) Set lemon cream served with berry compote & homemade shortbread. 12.00
Tasting Plate Selection of 3 dessert wines: Lake Chalice late harvest riesling, Barros tawny port & Dows 10 year old tawny, paired with chef’s selection of cheeses. 21.50