A La Carte

House made duck prosciutto, fennel and orange cured pancetta and aromatic dry cured ribeye bresaola with honeycomb, piccalilli, pickled shishito peppers, British cheeses, pickled onion and sourdough

Chef's selection- signature accompaniments

1/2 dozen fresh Blue Points, caramelized leek, lemon and herb bread crumbs, Lincolnshire Poacher cheese

Jumbo king prawn cocktail, sauce Marie Rose, frisée lettuce, lemon and dill

Diced filet and ribeye, egg yolk, chives, fried capers, caramelized shallot, lemon and 18 month aged English cheddar

Fried scotch egg, house made pork sausage, pulled smoked ham, piccalilli, mixed greens, caper vinaigrette

English Stilton cheese, panko bread crumbs, smoked tomato jam, micro greens (v)

Foie gras mousse, smoked tomato jam, port wine jelly, toasted sourdough

Locally sourced, seasonal ingredients and produce (v)

Welsh rarebit, chive sour cream

Filo wrapped goat's cheese, fresh green figs and beetroot salad, walnut vinaigrette dressing (v)

Creamy Caesar dressing, romaine lettuce, crispy capers, British 'parmesan' cheese and an egg yolk from free range hens

Heirloom tomatoes, crisp butter lettuce, marinade English cucumber, herb sourdough croutons, blue stilton dressing

Hand dived scallops, english pea risotto, bacon, champagne vinegar jelly, pea and shallot salsa, bacon air

Pan roasted breast, textures of cherry, grilled asparagus, fried almonds, duck leg fritters, honeysuckle sauce

Prime filet, mushroom patê, all butter pastry, wilted spinach, sherwood forest ham

Tempura beer battered Maine lobster tail, salt and vinegar English chips, horseradish cream

Served tableside, parsley & lemon 'tigers milk', sautéed champagne vinegar dressed broccolini, garlic herb roasted ratte new potatoes

Glazed 72 hour slow cooked pork belly, apple and vanilla purée, baked potato and nutmeg mash, caramelized celeriac, crackling, cider sauce

"Black truffle, champagne and mascarpone (v) add fresh black truffle $30/gram, white $55/gram"

Roast squash tikka masala, cauliflower bhaji, lemon basmati rice (v)

Leek and herb mousse stuffed breast, semi dried tomato pesto farro, carrot purée, honey glazed baby carrots, bone jus

Herb crusted lamb rack, heirloom beetroot terrine, pickled and freeze dried fruit of the forest, crispy sage, roasting juices and anise sauce

with lemon and herb butter and crispy sage

with truffle infused honey, lemon zest and parsley

with caramelized garlic and basil oil

made with herb butter and baked potato skin salt

English sharp cheddar and truffle

chili and thyme seasoning

with toasted Spanish almonds and chives

with shaved poacher cheese and roasted garlic and herb oil

with champagne vinaigrette and lemon infused olive oil

Valrhona dulcey chocolate, English custard, shortbread, nutmeg and golden cherry sorbet

Layers of Chantelle cream, orange jelly, caramelized orange and orange brandy soaked sablé and a white chocolate case

Tea soaked raisins, calvados flambé peaches with cardamom cremé Anglaise

72% Single Origin. Melt in the middle dark chocolate lava cake with strawberry and balsamic glazed cheesecake ice-cream