RESTAURANT MENU
15th-19th May
Our current resident chef Zeus Ioannou’s
menus are influenced by his Cypriot
heritage as well as his fine dining
background.
Due to the seasonal nature of our menus
dishes and ingredients may sometimes
change
SNACKS
Focaccia, whipped brown
butter 4.5 (v)
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Halloumi, tomato jam 6.5 (v, gf)
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Baby cucumbers, feta, dill 5.5 (vg)
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Aubergine mousse, crispbreads 5 (vg)
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Over-baked mussels, garlic butter 8.5
SMALL PLATES
British Asparagus, chive
emulsion, pea shoots 10 (v)
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Iberiko tomatoes,
stracciatella, basil oil 9 (v)
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Dedham Vale beef tartare,
confit egg yolk, toasted
brioche 11
-
LARGER PLATES
Slow cooked English Lamb,
celeriac & almond cream,
chard 19 (gf)
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Gnocchi, walnut pesto
goats cheese 14 (v)
-
SIDES
Roasted pink firs, spring
onion dip 4.5 (gf)
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Sautéed spinach and chard,
chilli, garlic 5 (vg, gf)
-
Toasted quinoa and rocket
salad, pomegranate dressing
5.5 (vg, gf)
-
DESSERTS
Rosemary & vanilla pannacotta,
poached rhubarb, oat crumb 7 (gf, v)
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Hazelnut & chocolate mousse,
dark chocolate soil 7.5 (gf, v)
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Fresh alphonso mango,
passionfruit Sorbet,
vanilla cream 7.5 (gf, v)
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