French Onion Soup, Croûtons, Gruyère Cheese 6.75

Jerusalem Artichoke Soup, Soft Quail’s Eggs, Perigord Truffle 7.00

Endive Salad, Poached Comice Pear, Sangria Orange, Fennel, Vinaigrette 7.00

Roast Veal Bone Marrow, Flat Leaf Parsley and Lilliput Caper Salad (requires 20 mins) 7.50

Rosary Goat’s Cheese, Beetroot, Stoke Valley Watercress, Salade Mâche, Pine Kernels 8.50

Strangford Lough Rock Oysters, Shallot Vinegar, Lemon   6 – 11.00/ 9 – 16.50

Pressed Terrine of French Tame Rabbit, Offal, Serrano Ham, Smoked Bacon, Olives and Rosemary 12.50

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Fillet Steak Tartare (Main Course with Fries and Mixed Leaves) 9.75/17.75

 Arborio Risotto, Broad Beans, Peas, Radicchio, Chives, Tarragon, Pecorino Romano 13.00

 Char-Grilled Bavette Steak, French Fries, Slow Roast Tomato, Mixed Leaves, Béarnaise Sauce 14.75

 Line-Caught Whole Sea Bass ‘En Papillote’, Fennel, Olives, Garlic and Basil 15.50

 Pressed Slow Roast Belly of Kilravock Farm Pork, Crackling, Mash, Hispi Cabbage, Crisp Sage, Apple 17.50

 Seared Devon Scallops, Cauliflower Puree, Crisp Serrano Ham, Caper and Parsley Butter 18.75

 32 Day Aged Rib of Angus Cross Beef, Bone Marrow, Fondant Potatoes, Field Mushrooms, Thyme (for two persons) 46.00

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Sides 4.00 

French Fries
Garlic Mayonnaise 
Dauphinoise Potatoes
Rocket & Parmesan, Balsamic Dressing
Mixed Leaves, Mustard Vinaigrette 

Honey Roast Parsnips 

Buttered Broccoli    

Green Beans & Garlic

  Minted New Potatoes

Head Chef; Gavin Houghton

All dishes may contain traces of nuts 

A 12.5% discretionary service charge will be added to your bill