Good food, generous tables

Main courses

Dry-aged beef with pepper jus, charred onion and potato fondant

Chef signature

Dry-aged beef with pepper jus

Charred onion, potato fondant, garden herbs.

Wild mushroom risotto with aged rice, forest mushrooms and winter truffle

Vegetarian

Wild mushroom risotto

Aged rice, forest mushrooms, winter truffle.

Slow-cooked lamb shoulder with smoked aubergine, salsa verde and roasting jus

Gluten-free

Slow-cooked lamb shoulder

Smoked aubergine, salsa verde, roasting jus.

Corn-fed chicken with morels, vin jaune cream and crushed potatoes

Corn-fed chicken with morels

Vin jaune cream, spring onion, crushed potatoes.

Crisp pork belly in cider with apple purée, black pudding crumb and hispi cabbage

Crisp pork belly in cider

Apple purée, black pudding crumb, hispi cabbage.

Miso-glazed aubergine with sesame, spring onion and jasmine rice

Gluten-freeVegan

Miso-glazed aubergine

Sesame, spring onion, jasmine rice.