Menu

The Menu

HEAD CHEF

Ross Bryans

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

SEA TROUT BALLOTINE, HEIRLOOM TOMATOES, CHARRED CUCUMBER

COURGETTE & BASIL SOUP, PARMESAN

RABBIT TERRINE, HERITAGE CARROTS, CAPER BERRIES


NEWLYN BAY PLAICE, CARROT, DULSE, PINK PEPPERCORNS

PAN FRIED LAMB LIVER, CARAMELISED ONION, GRELOTS

ROAST BREAST OF DUCK, YOUNG TURNIPS, GLAZED CHERRIES


WHITE CHOCOLATE MOUSSE, HONEYCOMB, CARAMEL

STRAWBERRY RICE PUDDING

BRITISH ISLE CHEESE PLATE(£8 Supplement)

 

2 Courses £28 | 3 courses £34

ALL MAINS ARE APPROPRIATELY GARNISHED
ONLY AVAILABLE UP TO 7 GUESTS


Sunday Lunch

Sunday Lunch

Available Sunday 12.00 – 16.00
£29 per person

 

Sample menu only, dishes and prices subject to change.

Wine List

Wine

List

Reduced Wine List

To view the full wine list
click here