24 Feb 2015

Eat the seasons with our NEW Spring Menu

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It hasn't been too tough a winter and the usual seasonal produce we’d expect to be serving at this time of year is slowly emerging from underground. Our inventive chefs are more than a match for the weather as they launched their new spring menu, featuring dishes such as Pan-Seared Fillet of Beef with glazed carrot purée, potato & blue cheese fondant, crispy leeks & a red wine jus and Fillet of Seabass with chicory tart, purple sprouting broccoli & chorizo & a pistachio dressing, and Egg Custard Tart with rhubarb jelly, poached rhubarb & ginger biscuits. Visit our menu pages for full menu.

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