A season
to savour.

Golden risotto arancino with wild mushrooms, chestnuts and Parmesan, with Parmesan fonduta, parsley oil and a Parmesan crisp.

Slow-braised shredded beef croquettes with roasted celeriac purée and rich red wine jus.

Pan-seared king prawns in garlic, lemon and parsley butter, with toasted ciabatta.

Roasted beetroot, goat’s cheese, chestnuts, orange, rocket and winter leaves with balsamic dressing.

Tender beef brisket, roasted celeriac purée, honey-glazed carrots, braised red cabbage and red wine jus.

Crispy-skinned sea bass fillet, crushed herb potatoes, seasonal greens and lemon-caper beurre blanc.

Tagliatelle with sautéed wild mushrooms, roasted chestnuts, garlic and thyme in a white wine, butter and Parmesan sauce.

Golden puff pastry, roasted squash, caramelised red onion, goat’s cheese, dressed winter leaves and balsamic.

Please ask our team for today’s dessert.

Ask the team for the available selection.