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 “CHEF’S TABLE” on a SUNDAY

Example menu,

menu will be written on the day​

Sunday Lunch served12.30 pm until 3.30pm ( Last Orders )

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Easter Sunday 5th April 2026

 

To Start £12.50

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Classic French onion soup with croutons and Gruyere cheese (CBGF)

 

Warm English Jubilee Asparagus, Wild garlic puree,

Crisp Hens egg, Bearnaise sauce (v)

 

Chicken liver parfait, Armagnac soaked prunes D’Agen,

mixed leaf, toasted brioche

 

​​ Pan roasted sea scallops, Iberico Ham, Parsley Foam

 £10.00 supplement

 

Classic Steak Tartare, rocket & Parmesan salad,

toasted whole meal

 

To Follow £26.50

 

Roast Lamb Wellington, rosemary Jus

Roast Fillet of beef, Madeira Jus

Slow Roasted pork belly, red wine jus

Roast breast & Thigh of Turkey,

Chipolata wrapped in bacon, stuffing, turkey Jus

 

The above dishes are served with

Seasonal vegetables, roasted potatoes & Yorkshire pudding

 

​ Beetroot wellington, Celeriac puree, Glazed Carrot,

 Gratin dauphinois, Mulled wine & horseradish Jus (v)

 

Pan fried Wild Sea Bass fillet, crushed dill and olive oil potatoes,

Glazed English Asparagus, sauce Vierge

 

 To Finish 10.50

  

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

Try a glass of our iced cider wine £15.00 125ml glass

 

Warm pear and Almond frangipane tart, warm chocolate sauce,

vanilla ice cream

Try a glass of our pear iced wine £15.00 125ml glass

 

Selection of plated cheeses £5.00 supplement

 

Home made Rum baba with seasonal fruits, Chantilly cream & rum shot

 

Chocolate Brownie with Pistachio Ice cream ( GF )

 

Rhubarb crème brulee, cigarette Russe

 

Two courses £35.00, Three courses £40.00

 

 

 

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