200g of grass fed beef fillet / sous vide / mustard dauphinoise / gruyere / wilted spinach / cipollini onion jam / green peppercorns & brandy jus
Seafood assiette 28
the chef's tasting plate of 3 individual dishes designed to show case the best our oceans have to offer - please ask your wait person for the details of today's selection
– Oven Baked with a Tahini & Yoghurt Dressing, Crusted with Freshly Chopped Herbs, Walnuts & a hint of Chilli. Served on a Mixed Grain Salad of Quinoa & Wild Rice with Citrus, Edamame, Spring Onion & Mint. Pomegranate & Ginger Dressing(GF)