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Each of our menus have been carefully and passionately designed, tried and tested, to bring a wonderfully pleasing combination of flavours, colours and textures to the plate. Every dish has been created to be abundantly pleasing to both the palate and the eye, served by our chefs with as much finesse as was put into their preparation.
OUR MENUS
THE CLASSIC
STARTER
Wild mushroom pasta served with a variety of fresh wild mushrooms, parmesan crisps, and truffle oil.
MAIN COURSE
Black Angus beef fillet served with Robuchon mash, root vegetables, and finished with a red wine jus.
DESSERT
Traditional vanilla pod crème brûlée served with walnuts, seasonal berries, and lemon.
THE DELIGHT
STARTER
Gem lettuce hearts served with aged parmesan, olive tapenade, bacon crumble, and topped with herb salad.
MAIN COURSE
Marinated rooibos chicken breasts served with zucchini purée, roasted zucchini & cornlettes, corn fricassee, and finished with a roasted chicken velouté.
DESSERT
"Viennoiserie" bread & butter pudding spiked with Caribbean rum, macerated raisins, and vanilla ice cream.
THE GOURMAND
STARTER
Chilled tomato gazpacho served with heirloom tomatoes, micro basil, mustard, and crispy onion flakes.
MAIN COURSE
Poached line fish served with Mediterranean quinoa, saffron beurre blanc, butter-poached mussels, and Nocellara olives.
DESSERT
"Eton Mess" served with seasonal berries, berry jam, whipped Chantilly cream, elderflower meringue, and pistachio crumble.
THE SAGE
STARTER
French onion arancini served with Emmental, pickled onions, caramelised onion purée, and poached shallots with thyme.
MAIN COURSE
Duck breast served with pickled beetroot purée, baby beets, citrus & juniper fennel salad, and finished with a duck and pomegranate molasses jus.
DESSERT
Chocolate & caramel "Gypsy" tart served with salted caramel, gypsy ice cream, and finished with Maldon salt.
THE INDULGE
CHEESE
Burrata served with coriander yogurt, rocket, heirloom tomatoes, frozen tomato snow, and balsamic reduction.
STARTER
Sweetcorn risotto served with charred baby corn, crispy basil, basil dressing, and finished with beurre blanc foam.
ENTRÉE
Porchetta served with harissa baba ganoush, roasted baby aubergine, parsley, and red pepper gremolata.
MAIN COURSE
"Wagyu" beef sirloin served with potato croquette, pea purée, pea & mint mash, mangetout, and finished with beef jus.
DESSERT
"Glühwein" poached pear served with spiced pear purée, shaved almonds, glühwein gel, macaron, and crème fraîche
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