Wednesday 27th November – Saturday 21st December*

2 courses £28 / 3 courses £35

*excluding Sundays and Mondays

STARTERS

Hot Smoked Beechwood Salmon

golden beetroot, dill, skyr, laverbread, buckthorn.

available GF

Confit Pheasant Terrine

elderberry roasted pear, tarragon aioli, buckwheat, Mizuna mustard leaves.

available GF

Crispy Taleggio Cheese

chipotle honey, pickled carrot, kohlrabi remoulade.

V

Potted Wild Mushroom Pâté

cornichons, fennel and cress salad, wholegrain crackers.

VG, available GF

MAINS

Duck Breast Filo Wellington

wild mushroom duxelles, lemon thyme and garlic roasted potatoes, star anise maple carrots, brussel sprouts, crispy parsnips, port and roasted plum jus.

Sage and Onion Turkey Ballotine

pig in blanket, lemon thyme and garlic roasted potatoes, star anise maple carrots, brussel sprouts, crispy parsnips, Madeira gravy.

GF

Rosemary and Almond Crusted Hake

samphire, tarragon and caper crushed pink fir apple potatoes, lobster and Txakoli wine velouté, green beans.

GF

Thyme and Miso Confit Celeriac

cauliflower purée, sage roasted chestnuts, lemon thyme and garlic roasted potatoes, star anise maple carrots, brussel sprouts, crispy parsnips, Moscatel and shiitake gravy.

VG, GF

DESSERTS

White Chocolate and Pistachio Fondant

praline, raspberry sorbet.

V

Milkshake Stout Sticky Toffee Pudding

salted caramel ice cream, honeycomb.

V

Boozy Christmas Trifle

Pedro Ximenez sherry cream, spiced strawberry compôte, toasted almonds, rose petals.

V, available GF

Baileys Pannacotta

Maraschino cherries, spiced fruitcake crumb.

VG, available GF

Christmas crackers included


Booking and pre-order required.

A discretionary 10% service charge will be added to all bookings.