Lunch


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

 

Lunch Plates

Steak, Eggs & Chips (gfo) Sirloin steak, two fried eggs, chunky fries & mushroom sauce. 25.00
Fish ‘n’ Chips Line caught catch of the day, grilled or beer battered, served with chunky fries, mixed leaf salad, grilled lemon & tartare sauce. 22.50
Thai Chicken (gf-opt) Chicken Thai curry paste, vegetables & coconut cream with rice & crispy noddles. 17.50
Scallops (gfo) Seared scallops served with carrot purée, black pudding & a mixed leaf salad. 19.50
Cheese Duo (v) Panko crumbed camembert & mozzarella with plum sauce & a garden salad. 18.00
Vegan Steak (v)(gfo) Vegan steak: chickpeas, beetroot, carrot & herbs; with a garden salad & tomato gazpacho. 25.00
Chicken Salad (gfo) Korean fried chicken tossed with red cabbage, sesame, peanuts, carrot, mesclun, herbs & chilli mayo. 16.50
Pork Belly Caramel glazed pork belly on soba noodle salad with nam jim dipping sauce. 18.50

 

Desserts

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