Selection of cured meats, marinated olives, roasted red peppers, buffalo mozzarella and toasted bread. (Sharing for 2 people)
Homemade toasted bread topped with cherry tomatoes, basil, extra virgin olive oil, salt, pepper, red onion, oregano and buffalo mozzarella. (V)
Homemade duck liver and tokaj wine pâté, served with red grape chutney, caramelised walnut crisps and toasted bread.
Shallots, French mustard, ketchup, paprika, Worcester sauce, egg yolk and gherkins. Served with toasted bread.
Parma ham with buffalo mozzarella.
Homemade soup served with parmesan croutons.
Deep fried calamari served with saffron tartar sauce.
Pan seared king prawns with shallots, garlic, white wine and parsley. Served with toasted bread with garlic oil.
Cod and salmon fishcake served with leek, cream and white wine sauce, Parma ham powder.
Pan seared king scallops served with minted pea purée, chilli oil, sweet peas, Parma ham and pea powder.
Homemade Gnocchi with fresh pesto sauce, topped with parmesan cheese. (V)
Fried pancetta, egg yolk, parmesan cheese and a touch of cream.
Porcini mushroom, celery, carrot, shallots, garlic, a touch of chilli, red wine, cherry tomato, butter, mixed green herbs and parmesan cheese.
Beef fillet strips, pancetta, shallots, sun-dried tomatoes, cherry tomatoes, garlic, chilli, white wine, parmesan cheese and Napoli sauce.
Lobster and crab ravioli with baby prawns, cherry tomatoes, shallots, garlic and white wine in a creamy saffron sauce.
Creamy Arborio rice with roasted sweet pepper puree, wild mushroom, peas and parmesan cheese. (V)
Arborio rice with crispy pancetta, shallots, peas, white wine and garlic. Finished with butter and parmesan cheese.
Arborio rice made with porcini mushrooms, shallots, saffron, parmesan cheese and butter. (V)
Arborio rice with smoked salmon, smoked haddock, fresh salmon and shallots, with garlic, a touch of chilli, cherry tomatoes, butter, white wine and parsley.
(Please note that not all of our ingredients are listed, please make your server aware of any allergies you may have)
Fresh Sea bass fillet served with confit cherry tomato, baby spinach and parmesan, lemon potato puree and finished with basil oil.
Fresh halibut fillet served with asparagus, olives, green peas, pea puree and a halibut fishcake. With fish stock, beurre blanc sauce, mixed green herbs and smoked almond pesto.
Grilled 8oz prime fillet steak served with a sauce of your choice and mashed potato.
Grilled 8oz prime fillet steak Rossini style on a bed of homemade toasted bread, pâté and with a Madeira wine sauce.
Dry ageing is a process of dehydration that seals the meat, tenderising the fibres. The meat will stay a minimum of 20 days to a maximum of 72 in refrigerating cellars with a medium humidity and a ventilated dynamic air, rather than static, to allow the meat to dry up instead of moulding. Dry ageing gives to the meat an extreme tenderness, and an explosion of flavour.
Served with tender-stem broccoli and crispy garlic. Aged for 5-7 weeks
Served with apple, cabbage and fennel salad. Aged for 5-7 weeks.
Served with apple, cabbage and fennel salad. Aged for 5-7 weeks.
* All served with homemade chunky chips
Pan seared rolled chicken breast with fregola pasta and red cabbage. Served with port and cabbage jus and a Parma ham crisp.
Pan seared chicken supreme with sautéed wild mushrooms, shallots, garlic, white wine and tarragon. Served with a parsnip fondant, chicken jus and potato purée.
Served with a sweet potato fondant, pickled wild mushrooms and extra virgin olive oil.
Chicken breast with potato purée and chicken jus
Penne pasta with napoli sauce
Homemade chunky chips
Potato purée
Rocket and parmesan salad
Sautéed potatoes with red onion and rosemary
Roasted seasonal baby vegetables, glazed with beurre noisette.
Diane sauce, Peppercorn sauce, Blue cheese sauce
See our Wine List and our other Drinks List
See our Cocktails list
View the Cocktails being made
* We are currently operating on a reduced Menu (download here)