Prix fixe menu du Jour & Party Menu Noel 2019

Wednesday to Sunday Lunch

Wednesday & Thursday dinner


Baked baby camembert with garlic, thyme and rosemary,

toasted brioche soldiers (v)

Chicken liver parfait with armagnac marinated prunes, leaf salad, brioche toast

Seared scallops, celeriac puree, cauliflower, sweetcorn and chili kofta,

Tomato, basil and kalamata olive oil dressing £ 5.00 supplement

French onion soup with garlic croutons and gruyere cheese

Italian white onion tart tatin topped with goats cheese, leaf salad, roasted beetroot, and beetroot and balsamic glaze


Roast breast and thigh of free range turkey with a rich turkey gravy, Sage, brioche, sausage meat and onion stuffing, chipolata sausage wrapped in bacon, roasted winter vegetables, and roast potatoes cooked in duck fat

Confit duck leg, sauté mixed mushrooms, fine beans and potatoes, rich port jus

Pan fried sea bass fillets, sauté buttered spinach, mussels and mariniere sauce

Pithivier of wild mushrooms, winter truffles, Gruyere cheese and butternut squash, truffled hollandaise, roasted vegetables and potatoes (v)

Slow roasted belly of pork, caramelized apple and boudin noir, fine beans, creamed potatoes, crackling, red wine jus


Apple tart tatin with calvados cream

Rum baba with seasonal fruits, fruit coulis, and Chantilly cream

Raspberry crème brulee

Eton mess with seasonal fruits and fruit coulis

Homemade Truffled brie with sour dough toast and rocket salad

2 courses £18.50

3 courses £21.50

We do not believe in adding a service charge. Any tips kindly left are divided equally amongst all staff on duty at the time, excluding a 5% administration fee.

For party’s of eight and over a pre order is required 5 days prior

and a £10 deposit per person will be required on booking.