RESTAURANT MENU
1st-5th 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)
-
Halloumi, tomato jam 6.5 (v, gf)
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Hummus, homemade pitta 6 (vg)
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Aubergine mousse, crispbreads 5 (vg)
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Rock Oysters, aged balsamic
mignonette (gf)
3.5 each / 3 for 10 / 6 for 18
SMALL PLATES
New season asparagus, poached egg,
Hollandaise 10 (v)
-
Last of the winter tomatoes,
stracciatella, basil oil 9 (v)
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Over-baked mussels, garlic butter 8.5
LARGER PLATES
Dingley Dell pork belly, black
pudding, toffee apple sauce 18.5
-
28 day aged rump steak, bone
marrow and potato terrine,
bearnaise sauce 24 (gf)
-
Caponata gnocchi, marinated
aubergines,
pine nuts, parmesan 14 (v)
-
SIDES
Potato terrine, herb dip 4.5 (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 crumb 7.5 (gf, v)
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Mango & passionfruit Sorbet 6.5 (gf, v)
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