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“CHEF’S TABLE”At lunch time


Menu du Jour


The menu will be chosen on the morning by the chef,

a vegetarian option will always be available


12pm until 2pm (Last orders unless agree in advance)


Thursday to Sunday


Starter, Main, Dessert


Menu du Jour


Sweet white onion and goats cheese tart tatin, beetroot salad


French onion soup with garlic croutons and gruyère cheese


Mouclade D’Aunis

( Blanquette of lightly curried mussels, spinach mousse )


Chicken liver parfait, Armagnac soaked prunes, toasted homemade brioche




Navarin of Lamb (slow braised neck fillet) in a rich thyme and rosemary jus, root vegetables, parsley dumplings and creamed potatoes


Slow roasted Pork belly, poached pear, Roquefort & walnut crumb, Celeriac puree, tenderstem broccolli creamed potato, crackling crisps, red wine jus


Pan roasted fillets of sea bass, butterd spinach, mussels and crab, Mariniere sauce


Pithivier of potato, celeriac & truffle, buttered spinach, salsify,

baby carrots, morel cream sauce



Apple tart tatin, caramel sauce, Chantilly cream, calvados shot


Selection of fine cheeses, homemade breads, water biscuits


Vanilla & blueberry crème brulee


Warm chocolate fondant, poached pear, pistachio ice cream


Warm Pear and Almond tart, clotted cream, stem ginger



2 COURSES £22.50 3 COURSES £27.50

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