Chefs Private Table

We are now offering a private dining experience in the safest possible enviroment.

Pre Orders Required 3 Days In Advance


Tuesday - Sunday

(For Sunday Lunch mains, please see home page menu)

12 pm - 3 pm

2 people £40.00 per person minimum charge

4 people £35.00 per person minimum charge

6 people £30.00 per person minimum charge


Tuesday - Sunday

6 pm - 8 pm 

2 people £50.00 per person minimum charge

4 people £45.00 per person minimum charge

6 people £40.00 per person minimum charge


Course pate de compagne, boritainne onions & fig chutney, toasted granary

Slices of Serrano ham with celeriac remoulade

Home grown, tomato soup with a basil pesto and garlic croutons

Lobster bisque

Truffled arranccini filled with a chestnut puree, saute girolles, girolles cream

Chef's Special Starters

Langoustine and king prawn cocktail, Lemon, brown bread and butter 

(Supplement £2)

Cassoulet of sauté scallops and langoustine, herb beure blanc 

(Supplement £6)

Warm salad of home grown beets, chargrilled mackerel and horseradish cream 

(Supplement £3)


Roast saddle of Lamb belle époque, flageolet bean stew, seasonal vegetables, dauphinos potatoes, lamb jus

Roasted ballotine of chicken stuffed with summer truffles, foie gras and spinach, fine beans, celeriac and parsnip puree, sauté potatoes, morel cream sauce

Slow braised feather blade of beef bourguinon with creamed potatoes

Slow roasted Pork belly stuffed with herbs and spices, french beans wrapped in parma ham, creamed potato, crackling and red wine jus

Fish and Vegetarian Main Courses

Pan fried fillets of Sea bass and steamed langoustine, en papillote, served on a bed of Pak Choi, a​sparagus, carrots, cucumber and steamed potatoes, lobster sauce

Roasted Little Jack pumpkin stuffed with a truffle, hazelnut and lemon risotto, creamed leeks, roast sweet potatoes, girolles mushrooms and parmesan cream

Chef's Special Mains

Fillet of Turbot, baby vegetables, cauliflower puree, champagne sauce (Supplement £10.50)

Tornado Rossini

Fillet of scotch beef topped with pan fried foie gras, sauted salsify and girolles mushrooms, truffle jus 

(Supplement £10.50)

Escallope of veal Milanese with garlic, lemon and parsley butter, free range egg yolk, sauté potatoes and asparagus, truffled mayonnaise 

(Supplement £4)


Rum baba with Chantilly cream, fresh fruit, fruit coulis

Selection of fine cheeses with homemade bread and water biscuits

Homemade profiteroles filled with Chantilly cream and topped with lashings of chocolate sauce

Classic vanilla crème brulee

Homemade pain au rasin bread and butter pudding with custard

Selection of sorbets and

ice creams

Chefs Special Dessert

Grand Marnier Souffle with hot chocolate sauce and homemade Vanilla ice cream

(£5.00 supplement)