Sunday Lunch

Amuse bouche

Starters

Pork
Ballotine of organic pork knuckle, apple gel and pork scratchings

Chicken
Smooth parfait of chicken livers, apple and fig chutney

Salmon
Citrus cured Loch Duart salmon, crab salad, lemon gel, tapioca

Tomato
Velouté of vine tomato, pesto

Main courses

Beef
Roasted sirloin of Irish beef, Château potatoes, caraway cabbage, Yorkshire pudding, beef jus

Duck
Tapenade glazed leg of Gressingham duck, garlic pomme purée, red wine jus

Sea bream
Fillet of Jersey sea bream, baby gem lettuce, sauce Vierge, shaved fennel

Gnocchi
Potato and garden herb gnocchi, parmesan cream

Desserts

Toffee
Warm sticky toffee pudding, butterscotch sauce

Crème Brûlée
Vanilla crème brûlée, raspberry sorbet

Kalamansi Refresher
White chocolate mousse, cassis sorbet, kalamansi foam

Cheese
Selection of cheeses, fig and apple chutney, homemade oatcake biscuits

Three courses £32.50
Coffee and homemade petits fours £5.00

A discretionary 10% service charge will be added to your bill