Sunday Lunch

Served every Sunday Between

12pm & 3.15pm

(Template Menu)

1 Course £21.00, 2 courses £29.95, 3 courses £33.95

To Start

Carrot & Star Anise Velouté with White Truffle Oil (GF) (V)

Classic King Prawn Cocktail with Marie Rose Sauce (GF)

Pulled Ham Hock Croquettes with Pineapple Chutney, Honey & Mustard Vinaigrette, Pineapple Gel

Fishcake with Mixed Leaves & Lemon Gel

Whole Roasted Sardines with Tartare Sauce

 Textures of Beetroot with Goats Cheese Mousse, Hazelnuts & Basil Sorbet (v) (GF)

Sauteed Scallops with Confit Pork Belly, Crackling, Apple Puree & Scallop Sauce(gf)

(£5.50 supplement)

Mains

Roast Striploin of Beef with Yorkshire Pudding, Creamed Shallots, Roast Potatoes & Red Wine Jus (gf)

Roast Leg of Lamb with Yorkshire Pudding, Creamed Shallots, Roast Potatoes & Red Wine Jus (gf)

Roast Pork Loin with Yorkshire Pudding, Creamed Shallots, Roast Potatoes & Mustard Sauce (gf)

Nut Roast with Yorkshire Pudding, Creamed Shallots, Roast Potatoes & Vegetarian Gravy (GF)(v)

Cauliflower “Steak” with Wild Mushrooms, Crispy Kale, Olive Tapenade & Cep Sauce (GF) (v)

Fillet of Cod with Smoked Eel, Cod Cheek Beignet, Potato Terrine, Lemon Puree & Bouillabaisse (GF)

Beef Wellington 4oz Fillet Steak Wrapped in Parma Ham, Mushroom Duxelles, Chive Pancake & Puff Pastry, served with Dauphinoise Potato, Truffle Carrot Purée, Kale and a Redcurrant Jus

(£10 supplement)

To Finish

Vanilla Crème Brûlèe with Elderflower Sorbet (v)(GF)

 White & Dark Chocolate Pavé Mixed Berry Compote & Strawberry Ice Cream (v) (GF)

 Passionfruit Tart with Mango & Passionfruit Salsa & Mango Sorbet (v)

Chocolate Brownie with Salted Caramel & Caramel Ice Cream (v)

Selection of Cheese Quince Jelly, Biscuits, Celery

(£3 Supplement)