plated mains

Cooked predominantly from our huge terracotta wood-fired ovens, which give our dishes an unmatched succulence and unique taste. With top quality ingredients and imaginative flair, you have all the ingredients for a first-class dish.

birds

Corn Fed Chicken Breast
marinated Thyme, Lemon & Garlic wrapped in Pancetta served on a Potato, Celeriac & Horseradish Rosti, Roast Butternut Squash, Baby Leeks & a Sloe Gin, Tomato & Thyme Sauce
Guinea Fowl Breast
marinated with Orange Zest, Garlic & Marjoram served with a Fennel & Pink Peppercorn Risotto, Cavolo Nero, Roast Carrots & Almonds and a Beetroot Scented Jus
Pot-roast quail
on fragran
Slow-roast duck
cooked with cider, mandarins and kumquats served with braised red cabbage, Creamy Dauphinoise Potatoes and a shallot confit
Wood-roasted Duck Breast
marinated in Sweet Soy and Mild Chilli on an Apple & Fennel Rosti with Baby Bok Choy, Glazed Carrots & a Plum & Palm Sugar Jus
Pancetta-wrapped Pheasant Breast
marinated in Garlic, Lemon and Thyme, with Parsnip & Wood-roast Garlic Purée, Sesame Roast Carrots, Colcannon Mash and a Wild Mushroom Jus

MEAT

Pink-roast Aberdeen Angus Fillet
with Ginger and Rose Petal glaze, on an Apple Fennel Rosti with Slow Wood-roast Vine Cherry Tomatoes, Artichokes Hearts & Sour Cream, Mushroom & Calvados Sauce
Sirloin
marinated in Chianti, Thyme & Garlic served with Butternut Squash, Sage, Roast Chestnut & Pancetta Risotto, Fine Green & Yellow Beans with Peas & a Hazelnut Butter and a Watercress & Horseradish Sauce
Butterflied Leg of Lamb
marinated in Lemon Zest, Rock Salt and Fresh Rosemary on a bed of Crushed Sweet Potato and Baby New Potato, served with Sugar Snap Peas, Asparagus and drizzled with Mint Mojo

FISH

Sea Bass
baked with Fennel, Ginger and Star Anise on Wilted Curly Kale with Wood-roast Garlic, Puy Lentils & Thyme and a Pernod & Sour Cream Sauce
Crispy Skin Fillet of Sea Bass
marinated with Fennel, Ginger & Star Anise, Lime & Spring Onion Mash, Chargrilled Broccoli & a Lemon Salsa Verde
Crispy Skin Bream
with Lemon, Caperberry & Tarragon Beurre Blanc, Wood-roast Fennel & Carrots and a Potato & Celeriac Gratin