Christmas Menu 2018

Roasted pumpkin soup, toasted seeds

Organic Scottish salmon soused with clementine and red chilli

Chicken liver parfait on toast with Pickled blackberries & red cabbage


Crispy twice cooked blade of beef, Savoy cabbage, creamed potato wild mushrooms

Sea bream, braised pearl barley, leeks and wilted greens

Daylesford roast turkey, sprouts, glazed root vegetables, roast potatoes, cranberry sauce and gravy


Iced nougat parfait, with pistachios and semi dried cranberries

Chocolate nemesis, poached clementine

Christmas pudding, brandy sauce

Vegetarian options

Beetroot ravioli, ricotta, preserved lemon dressing

Jerusalem artichoke soup, poached hen’s egg


Pearl barley risotto, butternut squash, parmesan, kale pesto

Spiced roast cauliflower, bulgar wheat, toasted hazelnuts, parsley, yoghurt