To Start

Pan-Seared Hand-dived Cornish Scallop

Celeriac purée, fresh Somerset apple, Madeira wine reduction

From the Fields

Roast Somerset Lamb Rump

Hedgerow berry purée, red wine reduction, pomme purée, wilted wild garlic, and a carrot crisp

From the Coast

Day Boat Lemon Sole

Lemon and caper butter, crushed Cornish new potatoes, and wilted samphire

Dessert

Sticky Toffee Pudding

Butterscotch sauce, vanilla clotted cream ice cream

To Finish

West Country Cheeseboard

Cave-aged Somerset Cheddar, goat’s cheese, and Dorset Blue Vinny, Served with fig chutney, oatcakes, grapes, and gluten-free crackers

WINE PAIRING ON REQUEST

Start

Burrata con Pomodorini Arrostiti

Creamy burrata served with slow-roasted cherry tomatoes, basil oil, toasted sourdough, and aged balsamic.

Carpaccio di Manzo

Thinly sliced aged beef fillet, wild rocket, shaved parmesan, lemon dressing, and caper berries.

Funghi Trifolati su Polenta

Sautéed wild mushrooms with garlic, parsley, and white wine on creamy polenta (Vegan option available).

Mains

Pasta Ripiena al Limone e Ricotta

Handmade pasta parcels filled with homemade ricotta and Amalfi lemon zest, finished with butter emulsion, pine nuts & basil.

Tagliatelle al Ragu di Cinghiale

Fresh egg tagliatelle with slow-braised wild boar ragu, red wine, rosemary, and pecorino.

Risotto agli Asparagi e Parmigiano

Creamy risotto with fresh asparagus tips, lemon, and parmesan (Vegetarian).

Dessert

Tiramisu Classico

Traditional tiramisu made with mascarpone, espresso-soaked savoiardi, and a dusting of dark cocoa.

Panna Cotta al Limoncello

Silky Limoncello panna cotta with candied lemon peel and almond crumb.

Torta Caprese

Flourless dark chocolate and almond cake served with crème fraîche or mascarpone.

Optional Add-Ons:

Freshly Baked Focaccia with rosemary & sea salt

Italian Cheese Board with honey, walnuts & fig jam

Wine Pairing on request

1. Crispy Pork Belly & Apple Gel

Slow-cooked pork belly, crackled skin, sharp apple gel, mustard leaf

2. Milk Bun & Cultured Butter

Glazed milk bun, whipped cultured butter, smoked salt, burnt onion ash

3. Poached Egg, Asparagus & Truffle

Parmesan custard, soft hen’s egg, asparagus tips, black truffle, parmesan crisp

A play on carbonara — silky, earthy, vegetal and rich.

4. Ricotta & Lemon Pasta, Brown Butter & Pine Nuts

Handmade pasta parcels filled with Amalfi lemon & ricotta, finished with brown butter, toasted pine nuts, and chive oil

5. Roast Monkfish & Mussel Velouté

Pan-roasted monkfish tail, mussel velouté, fermented fennel, samphire, crispy capers

6. Roscoff Onion with Beef Short Rib

Confit Roscoff onion filled with red wine-braised short rib, parsnip purée, charred greens, and port jus

7. Warm Almond Cake & Lemon Thyme Cream

Almond sponge glazed in apricot, served warm with lemon thyme cream & toasted almonds

8. Salted Milk Panna Cotta, Honeycomb & Pistachio Crumb

Set salted milk cream, with crisp honeycomb shards and pistachio crumb

Optional:

Petit Fours & Coffee – Available upon request

Wine Pairing – Curated seasonal selection available

Starter

French Onion Soup

Slow-cooked caramelised onions in a rich beef broth, finished with Cognac and thyme. Topped with a toasted crouton and melted Gruyère cheese.

Chicken Liver Parfait

Silky smooth chicken liver parfait with port gel, toasted brioche, and spiced onion chutney.

Goat’s Cheese Mousse

Whipped Loire Valley goat’s cheese with roasted beetroot chicory, candied walnuts, and a balsamic reduction.

Fish Course

Seared Sea Bass

Pan-roasted sea bass with confit cherry tomatoes, courgette ribbons, Niçoise olives, and saffron beurre blanc.

Dover Sole Meunière

Whole Dover sole lightly floured and pan-fried in brown butter, finished with lemon and parsley. Served off the bone with pommes vapeur and wilted spinach.

Scallops with Cauliflower Purée

Pan-seared king scallops served with smoked garlic and cauliflower purée, crispy pancetta, and a caper and raisin dressing.

Main Course

Venison Loin with Celeriac Purée

Roasted loin of venison, served medium rare with celeriac purée, braised shallot, buttered cavil Nero, and a juniper and red wine jus.

Roast Guinea Fowl Supreme

Herb-crusted guinea fowl with wild mushroom fricassée, glazed root vegetables, and Madeira jus.

Pan-Fried Wild Mushroom Risotto

Creamy carnaroli rice with woodland mushrooms, white truffle oil, aged Parmesan, and fresh herbs.

Dessert

Crème Brûlée

Traditional vanilla custard with a crisp caramelised sugar crust. Served with butter shortbread.

Dark Chocolate Fondant

Rich molten-centred chocolate cake with cherry compote and crème fraîche.

Lemon Tarte with Italian Meringue

Sharp lemon curd in a buttery shortcrust pastry, topped with lightly torched meringue and a raspberry coulis.

Modern British Cuisine with a Classical Touch

Starter

Jersey Royal & Watercress Soup

Velvety soup made with seasonal Jersey Royals and peppery watercress. Finished with crème fraîche and chive oil.

Braised Pig Cheek with Celeriac & Apple

Slow-cooked Gloucester Old Spot pig cheek glazed in cider, served with celeriac purée, pickled apple, and crackling crumb.

Heritage Beetroot & Whipped Baron Bigod (Vegetarian)

Roasted heritage beetroot with whipped Baron Bigod (British Brie-style cheese), toasted hazelnuts, and apple vinegar.

Fish Course

Chalk Stream Trout

Gently poached trout with pea purée, baby leeks, and a lemon and dill beurre blanc.

Pan-Fried Lemon Sole

Fillet of lemon sole with brown shrimp butter, samphire, crushed new potatoes, and a squeeze of coastal lemon.

Mussels & Cider Cream

Shetland mussels steamed in Somerset cider with leeks, shallots, and parsley cream. Served with toasted sourdough for dipping.

Main Course

Lamb Rump with blackberry

Herb-crusted British lamb, served medium, with reduction of blackberry, baby carrots, potato galette, and lamb jus.

Beef Short Rib & Bone Marrow Mash

Slow-braised British beef short rib glazed in red wine and ale reduction. Served with bone marrow mashed potatoes, buttered greens, and crispy shallots.

Wild Mushroom & Chestnut Wellington (Vegetarian)

Puff pastry Wellington filled with wild mushrooms, chestnuts, and spinach. Served with parsnip purée and red wine sauce.

Dessert

Sticky Toffee Pudding

Classic sticky date sponge with butterscotch sauce and clotted cream.

Lemon Posset

Smooth and tangy lemon cream topped with shortbread crumble and macerated strawberries.

Treacle Tart

Traditional golden syrup tart with lemon zest, served warm with crème anglaise.

(Classical French Cuisine with English & Mediterranean Influences)

1. Appetizer (Entrée):

Spinach and Ricotta Tortellini with Brown Butter & Sage

Handmade spinach and ricotta tortellini, served in a rich brown butter sauce, finished with crispy sage leaves for a burst of fragrance.

Salmon Tartare with Caviar & Lemon Vinaigrette

Fresh salmon tartare, delicately seasoned with lemon vinaigrette, garnished with caviar, and finished with a touch of chive oil.

French Onion Soup with Gruyère Toast

A rich, caramelized onion soup, topped with a toasted Gruyère cheese crouton, delivering deep flavours and comforting warmth.

Duck Pâté en Croûte with Pickled Vegetables

Classic duck pâté en croûte wrapped in golden pastry, served with tangy pickled vegetables for a touch of acidity.

2. Soup or Fish Course (Poisson ou Soupe):

Seared Sole with Lemon Beurre Blanc

Locally sourced sole fillet, pan-seared and served with a delicate lemon beurre blanc sauce, and accompanied by sautéed baby carrots.

Bouillabaisse with Rouille and Toasted Baguette

A classic Mediterranean seafood stew made with a variety of fresh fish, shellfish, and saffron, served with a rich rouille sauce and toasted baguette slices.

Sea Bass Ceviche with Citrus & Pomegranate

Fresh sea bass ceviche, marinated in lime and lemon juice, with refreshing citrus segments and pomegranate seeds.

Grilled Mackerel with Mediterranean Salsa Verde

Mackerel, grilled with a smoky finish, served with a Mediterranean salsa verde made from fresh herbs, garlic, and capers.

3. Main Courses (Plat Principal):

Slow-Braised Lamb with Provencal Herbs & Root Vegetables

Tender, slow-braised lamb shoulder, slow-cooked in a rich red wine sauce, infused with Provençal herbs, and served with roasted root vegetables and buttered peas.

Roast Chicken with Thyme, Garlic & Lemon

Roast free-range chicken, stuffed with garlic, lemon, and thyme, served with gravy and a side of creamy mashed potatoes and seasonal greens.

Duck Breast with Orange and Grand Marnier Sauce

Pan-seared duck breast, cooked to a perfect pink, served with a luxurious orange and Grand Marnier sauce, accompanied by roasted parsnips and spinach.

Grilled Sea Bass with Fennel & Citrus Salad

Grilled sea bass, paired with a refreshing fennel and citrus salad, and served with a drizzle of lemon-infused olive oil.

4. Dessert (Dessert):

Tarte Tatin with Vanilla Bean Ice Cream

A classic caramelized apple tarte tatin, served warm with a scoop of vanilla bean ice cream for the perfect contrast of temperatures.

Crème Brûlée with Fresh Berries

Classic vanilla crème brûlée, with a perfectly caramelized sugar crust, served with a side of fresh berries for added freshness.

Chocolate Mousse with Espresso Crumble

Rich, smooth chocolate mousse, garnished with a crunchy espresso crumble, offering the perfect balance of creamy and crunchy textures.

Lemon and Almond Cake with Raspberry Coulis

A light lemon and almond cake, served with a tangy raspberry coulis and a dusting of powdered sugar.

5. To Finish (À la Fin):

Selection of French and English Cheeses with Crackers & Chutney

A selection of French cheeses (like Brie and Camembert) and English cheeses (including Stilton and Cheddar), served with crackers, fig chutney, and grapes.

Pistachio Baklava with Honey Syrup

Delicate layers of phyllo dough, filled with pistachios and drizzled with honey syrup, offering a sweet, flaky finish.

Petit Fours with Coffee

A freshly brewed coffee, served with an assortment of petit fours such as chocolate truffles, lemon tarts, and almond biscuits.

Bread & Tapas to Share:

Pan con Tomate

Toasted rustic bread topped with ripe tomatoes, garlic, olive oil, and a pinch of salt – a classic Spanish dish to share.

Aceitunas Aliñadas

Marinated green and black olives with garlic, herbs, and citrus, perfect for snacking.

Patatas Bravas

Crispy fried potatoes served with a tangy, spicy tomato sauce and garlic aioli.

Chorizo al Vino

Spanish chorizo sausage cooked in red wine and garlic for a rich, smoky flavour.

Tortilla Española

Classic Spanish potato omelette, sliced and served at room temperature.

Piquillos Rellenos de Brandada de Bacalao

Roasted piquillo peppers stuffed with a creamy brandada of salted cod, a delightful savoury bite.

1. Starters:

Pan con Tomate y Jamón Ibérico

Toasted rustic bread with ripe tomatoes, garlic, and olive oil, topped with thin slices of Jamón Ibérico.

Gambas al Ajillo

Garlic prawns sautéed in olive oil, with a hint of chilli and fresh parsley, served sizzling.

Tortilla Española

A classic Spanish omelette made with eggs, potatoes, and onions, served warm or at room temperature.

Pisto Manchego

A Spanish vegetable medley of peppers, zucchini, tomatoes, and onions, cooked in olive oil, served with a fried egg on top.

2. Main Courses:

Paella de Mariscos

A traditional seafood paella with fresh fish, prawns, mussels, and clams, cooked with saffron rice.

Lamb Shoulder in Rioja Wine

Slow-cooked lamb shoulder in a rich Rioja wine sauce, served with roasted potatoes and seasonal vegetables.

Pollo al Ajillo

Chicken cooked with garlic, white wine, and olive oil, finished with fresh rosemary and served with sautéed greens.

Bacalao a la Vizcaína

Salted cod in a rich, smoky Vizcaina sauce, made from roasted peppers, tomatoes, and garlic, served with boiled potatoes.

3. Desserts:

Churros con Chocolate

Crispy churros dusted with sugar and served with a rich, dark chocolate dipping sauce.

Tarta de Santiago

A traditional almond cake from Galicia, flavoured with lemon and topped with a dusting of powdered sugar and the cross of Santiago.

Crema Catalana

A creamy dessert similar to crème brûlée, flavoured with cinnamon and citrus zest, with a crispy caramelised sugar top.

Flan de Huevo

A silky, smooth caramel egg flan served chilled with a rich caramel sauce.

Laid-back, flavour-packed, and made to share

To Start – Botanas (Small Bites & Snacks)

Guacamole with Totopos (Vegan)

Classic smashed avocado with lime, coriander, red onion & tomato. Served with crisp tortilla chips.

Pico de Gallo & Salsa Roja (Vegan)

Fresh tomato salsa and smoky roasted chilli salsa.

Queso Fundido (Vegetarian)

Melted cheese with roasted poblanos and onions. Served with warm tortillas.

Elote (Street Corn Skewers) (Vegetarian)

Grilled corn with chipotle mayo, queso fresco, lime and chilli powder.

Main Table – Tacos & Mains

Slow-Cooked Pork Carnitas

Tender shredded pork, orange & garlic confit, served with onion, coriander, and soft corn tortillas.

Chicken Tinga

Smoky chipotle pulled chicken in a rich tomato sauce.

Grilled Veggie Fajita Mix (Vegan option available)

Roasted peppers, courgettes, red onion, black beans & cumin.

Mexican Rice & Refried Beans (Vegetarian)

Fluffy tomato rice with herbs, and creamy refried pinto beans.

Tortilla Basket

A mix of soft corn & flour tortillas, ready to wrap, roll and pile high.

Extras & Toppings

Pickled red onions

Fresh coriander & lime wedges

Crumbled queso fresco

Sour cream & chipotle mayo

Jalapeños

Lettuce & shredded cheese

To Finish – Sweet Treats

Churros with Dulce de Leche & Chocolate Sauce

Golden fried churros dusted in cinnamon sugar with dipping sauces.

Mini Tres Leches Cake Squares

Light sponge soaked in three milks and topped with whipped cream.

Japanese Sharing Menu

A selection of small and large plates designed to be shared at the centre of the table

To Begin – Small Plates

Edamame with Sea Salt

Steamed soybeans, lightly salted – simple and moreish

Tuna Tataki

Seared tuna loin, sesame crust, ponzu dressing, spring onion

Agedashi Tofu

Lightly fried silken tofu in warm dashi broth, grated daikon, bonito flakes

Chicken Karaage

Crispy Japanese fried chicken, garlic soy marinade, yuzu mayo

Beef Gyoza

Pan-fried dumplings with a chilli vinegar dipping sauce

Cucumber Sunomono

Refreshing pickled cucumber salad with rice vinegar and sesame

Main Sharing Dishes

Miso Glazed Black Cod

Oven-roasted cod fillet with a sweet-savoury miso marinade

Teriyaki Chicken Thighs

Chargrilled chicken glazed in homemade teriyaki, topped with spring onion and sesame

Beef Ribeye with Wasabi Butter

Thin-sliced ribeye, flash-seared and served with melting wasabi butter and soy jus

Vegetable Tempura

Seasonal vegetables in a light, crispy tempura batter with tentsuyu dip

Sides

Steamed Rice or Garlic Fried Rice

Choose classic or punchy – both made with Japanese short grain rice

Pickled Vegetables

Seasonal tsukemono (pickles) to cleanse the palate between dishes

Shiso Leaf & Sesame Slaw

Crunchy cabbage slaw with Japanese herbs and a light soy dressing

Dessert (Optional Add-On)

Matcha Cheesecake

Creamy green tea cheesecake with a sesame seed biscuit base

Yuzu Sorbet

Bright, citrusy and palate-cleansing

Sticky Toffee Pudding
A rich, sticky date sponge bathed in warm toffee sauce. Served with your choice of Cornish clotted cream or Madagascan vanilla ice cream.

Lemon Posset
Velvety smooth lemon cream with a crisp shortbread crumble and lightly macerated raspberries. A bright and refreshing classic.

Treacle Tart
A traditional golden syrup tart infused with lemon zest, encased in buttery shortcrust pastry. Accompanied by a silky crème anglaise.

Chocolate Delice
Decadent dark chocolate mousse cake layered over hazelnut crumb, finished with a dollop of crème fraîche and a drizzle of salted caramel.

Rhubarb & Custard Crumble (Seasonal)
Tender Yorkshire rhubarb stewed to perfection beneath a golden oat crumble. Served warm with a generous pour of custard.

Eton Mess
Crisp shards of meringue folded with whipped cream, fresh strawberries, and a touch of mint. Light, sweet, and indulgent.

British Cheese Plate
A handpicked trio of British cheeses served with quince jelly, fresh grapes, crisp celery, and artisan crackers. A savoury end to the evening.

🍮 New Additions

Tiramisu al Caffè
Layers of espresso-soaked sponge, whipped mascarpone, and dusted cocoa—a classic Italian finale.

Panna Cotta with Poached Pear
Silky vanilla bean panna cotta topped with red wine–poached pear and a drizzle of reduced syrup.

Apple Tarte Tatin
Caramelised apples baked beneath golden puff pastry. Served warm with a scoop of vanilla bean ice cream.

Peach & Almond Frangipane Tart
Sweet baked almond cream with poached peaches in a crisp pastry shell. Served with crème fraîche.

Dark Chocolate Brownie
Rich and fudgy brownie served warm with chocolate sauce and a scoop of honeycomb ice cream.

Affogato
A simple Italian indulgence: vanilla gelato “drowned” in hot espresso. Add a splash of Amaretto for an adult twist.

Banoffee Pie
Buttery biscuit base topped with fresh bananas, sticky toffee, and whipped cream. Finished with dark chocolate shavings.