2016 MENU

STARTERS

Goosnargh duck
celeriac, truffle, apple

Mackerel
rhubarb, spring onion, salsify

Cauliflower velotee
potato crisp, egg yolk, raisins

MAINS

Chicken leg ballotine 
purple sprouting broccoli, pomme mousseline, shallot 

Poached hake
parsley risotto, salsify crisp

Salt baked swede
herb puree, shallot, radish

DESSERTS

Chocolate brownie
blood orange

Parsnip panacotta
honey, carrot

Rhubarb millefeuille
poached rhubarb, crème chiboust

Allergy information »

Some of our foods may contain nuts and other allergens. If you have any special dietary requirements, please speak to a member of our restaurant team who can advise you on your choice.