spring 2019 Seasonal specials

starters

Ceps and Ratte potatoes sautéed with garlic and parsley topped with a fried egg (GF, V) 7
Parsnip and sweet potato rosti with goats curd and caramelised shallots (GF, V) 7
Smoked mackerel, charcoal braised leeks with citrus vinaigrette and toasted pine nuts (GF) 7

Mains

Chargrilled chermoula chicken, tabbouleh and courgette frites 15
Pork three-ways with a fig and pistachio stuffing, cabbage fricassee, parmentier potatoes, red wine jus 16
Chargrilled marinated lamb steak, purple sprouting broccoli, charcoal braised leeks, tarragon and cream reduction (GF) 17


Menus are subject to change based on supply and seasonality.