Menu

The Menu

GENERAL MANAGER

Richard Corrigan Jnr.

CHEF PATRON

Richard Corrigan

Dinner a la carte

Dinner a la carte

 

Seasonal Lunch

Seasonal Set Lunch Menu

Monday - Friday 12.00 – 15.00

PARSNIP SOUP, SMOKED EEL, CAVIAR

BEETROOT SALAD, PINE NUTS, GOAT CHEESE

MALLARD & TEAL TERRINE, PICKLED PEAR, QUINCE PUREÉ, GRANOLA


PAN FRIED HAKE, BLOOD ORANGE & SEA HERBS

BREAST OF CREEDY DUCK, SMOKED ALSACE BACON & WINTER CABBAGE

BRAISED BEEF CHEEK, BONE MARROW & CAULIFLOWER


WHITE CHOCOLATE & PRALINE MOUSSE, CARAMEL

PAIN PERDU, CARAMEL, PEAR

BRITISH ISLE CHEESE PLATE (£8 Supplement)

 

2 Courses £28 | 3 courses £34

ALL MAINS ARE APPROPRIATELY GARNISHED
ONLY AVAILABLE UP TO 7 GUESTS
MENU IS SUBJECT TO CHANGE


Pre & Post-Theatre Menu

PRE & POST-THEATRE MENU

Monday - Friday 18:00 - 19:00 and 21:30 onwards

PARSNIP SOUP, SMOKED EEL, CAVIAR

BEETROOT SALAD, PINE NUTS, GOAT CHEESE

MALLARD & TEAL TERRINE, PICKLED PEAR, QUINCE PUREÉ, GRANOLA


CORNISH COD, STEAMED MUSSELS, POTATO & LEEK

PHEASANT, SMOKED SAUSAGE PIE

HEREFORD BEEF, BONE MARROW, RED WINE SHALLOT


WHITE CHOCOLATE & PRALINE MOUSSE, CARAMEL

PAIN PERDU, CARAMEL, PEAR

BRITISH ISLE CHEESE PLATE (£8 Supplement)

 

2 Courses £28 | 3 courses £34

ALL MAINS ARE APPROPRIATELY GARNISHED
ONLY AVAILABLE UP TO 7 GUESTS
MENU IS SUBJECT TO CHANGE


Wine List

Wine

List

Reduced Wine List

To view the full wine list
click here