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A three course function or party menu starts from just £27.50* per person. (*depending on menu selected). Please choose three starters, three main courses (including vegetarian option) and three desserts from the list below. These will need to be pre-chosen and we will need to know final quantities of each dish at least 7 working days prior to your function.


Roast Pottimaron Soup £6.00
Velouté of Spring Peas with a Truffled Poached Hens Egg £6.50 (March-August)
Vine Tomato Soup with Basil Pesto (V) £6.00

Treacle Cured Salmon Scottish Salmon With Ginger, Lemon Grass Purée Sesame Dressing £9.75
Ballotine of Salmon with Cornish Crab Salad, Lemon Purée and Walnut Wafers £10.95
Poached Watts Farm Asparagus, Soft Boiled Egg, Pate Negra Ham and Parmesan Shavings £9.95 (April - May)
Pressed Terrine of Rabbit and Duck, Chestnut Truffle Mayonnaise and Peaches £10.50
Salad of Goats Curd, Pink Lady Apples, Pine Nuts, Beetroot with a Honey and Thyme Dressing £8.50
Compression of Pigs Head, Crispy Smoked Pork Jowl, Chestnuts and Honey Mustard Dressing £8.00

Risotto of Wild Mushrooms with Parmesan and Crème Fraîche £8.50
Risotto of Wild Rabbit and Pancetta £8.00
Risotto of Game with Truffle Parmesan and Crème Fraîche £9.50 (September -January)
Deep Fried Fish Cake with Tartar Sauce and a Baby Leaf Salad £8.00
Raviolo of Lobster with a Lobster Cognac Sauce £11.50
Crispy Ham Croquant with a Salad of Endive, Walnuts and Blue Cheese £8.50
Warm Salad of Asparagus, Jersey Royals and Summer Truffles with a Crispy Fried Hens Egg £9.95 (April - May)
Jugged Hare with a Rosemary, Garlic and Potato Espuma £9.50 (September-Feb)


Steamed Black Bream with Hazlenut Spätzle, Roast Salsify, Hazelnut Emulsion and Pickled Trompettes £16.00
Roast Line Caught Seabass with Panfried Potato Gnocchi, Buttered Leeks and a Truffle Butter Sauce £24.00
Panfried Scottish Salmon, Smoked Celeriac Purée, Celery and Chanterelle Mushrooms £18.95
Baked Cod with Compte Crust, Etuvée of Leeks, Brown Shrimps and a Fish Red Wine Sauce £19.50

Roast Breast of Cornfed Chicken with Potato Purée, Pancetta and Pearl Barley £18.50
Pressed and Panéed Pork with Black Pudding, Potato Purée, Hispi Cabbage, Apple Purée and Pork Jus £19.50
Braised Lamb Shank, Potato Purée, Braised Red Cabbage and Lamb Jus £19.50
Fillet of Beef with Salt Baked Celeriac, Cumin Roasted Carrots, Caramelised Shallots and Red Wine Jus £26.50
Braised Daube of Beef Cheek with Smoked Potato Purée, Red Wine Shallot and Pancetta £19.50
Confit of Duck Leg with a Cassoulet of Coco Beans, Confit Orange and Morte Fume Sausage £18.50
Roast Rump of Lamb with Aubergine Caviar, Confit Fennel and Banyacouda Dressing £25.00

Shallot Tart Fine with Smoked Potato Purée Roasted Root Vegetables, Bok Choy, Roasted Hazelnuts and Hazelnut Emulsion £15.95
Pithivier of Wild Mushrooms, Salt Baked Celeriac, Hispi Cabbage and a Cep Mushroom Sauce £15.95
Panfried Truffled Gnocchi with Buttered Leeks, Pickled Trompette Mushrooms and Rocket Leaves £15.95

Individual Cheese Plate Selection £10.50
Hot Valrhona Chocolate Fondant, Chocolate Soil, Griottine Cherries and Vanilla Ice-Cream £8.50
Chilled Gianduja Chocolate Parfait with Banana and Citrus Sorbet £8.00
Baked Vanilla Cheesecake with Tartar of Exotic Fruit and an Apricot and Yoghurt Sorbet £8.00
Fresh Raspberry and Coconut Tart with Praline, Lemon Cream and Raspberry Sorbet £8.00
Warm Sticky Toffee Pudding with Vanilla Ice Cream £8.00
Peanut Parfait with Blackcurrant Jam and Sour Cherry Sorbet £8.00
Caramelised Marshmallow with Black Cherry and Kirsch Soup £5.50