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A La Carte Menu

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ENTREE

SOUP DU JOUR, GRAINS &
TREACLE BREAD,
CULTURED BUTTER
6
DINGLE BAY OYSTERS,
AU NATURAL, SAV BLANC
MIGNONETTE 6/12
12/22
CHICKEN LIVER PARFAIT,
PICKLES, BRIOCHE
8
GOATS CHEESE MOUSSE,
BLACK OLIVE TUILE,
PICKLED BEETS, CANDIED
WALNUTS
9
CONFIT OF DUCK SALAD,
GRAPES,
FENNEL, CANDIED ORANGE,
ORANGE VINAIGRETTE
9
COQUILLE ST JACQUES,
BAKED SCALLOPS,
GRUYERE, CRISPY PANCETTA
12
TO SHARE
ROAST CAMEMBERT & FIG,
CRANBERRY
SAUCE & CRISPY BREAD
16

MAINS
MONKFISH , SAPHIRE, CRISPY CHORIZO,
WHITE WINE VELOUTE
25
RACK OF LAMB & LAMB SHOULDER,
PANCETTA PEAS, GINGER GLAZED TURNIP, MINT JELLY
25
10oz SIRLOIN, CONFIT KING BROWN MUSHROOM, ROAST
SHALLOT,CHERRY TOMATO, HOUSE CUT FRIES ,
CHOICE OF BERNAISE/ PEPPER SAUCE
28
WILD MUSHROOM RISOTTO, PECORINO
CHEESE,WHITE TRUFFLE OIL
21
STONEBASS, ASPARAGUS, FENNEL GRATIN
LEMON BEURE BLANC
23
HALF DUCKLING,
ORANGE & THYME STUFFING,
DUCK FAT POTATOES, BLOOD ORANGE GEL
25
TO SHARE
COTE DE BOEUF, BERNAISE , PEPPER SAUCE,
HOUSE CUT FRIES & SEASONAL GREENS
32pps

SIDES
FENNEL GRATIN
POTATO PUREE
CAULIFLOWER, CHICKPEA, PARSLEY &
POMEGRANATE SALAD
MIXED LEAF, PECORINO CHEESE,
HAZELNUT DRESSING
HOUSE CUT FRIES
CRISPY ROAST POTATOES & BACON
SEASONAL GREENS

DESSERT
PROSECCO & LIME SORBET
CHEESECAKE OF THE WEEK
ASK YOUR SERVER
CREME BRULEE
HAZELNUT BISCOTTI
TEXTURES OF RASPBERRIES
SUMMER BERRIES.
RASPBERRY MOUSSE
ALMOND TUILE

CHOCOLATE CREMEAUX
CARAMELISED PINEAPPLE
& COCONUT FUDGE

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