Main course with vegetarian main course from the à la carte menu

Starter and main course

À la carte main courses

Herb Crusted Best End of Orkney Lamb, Confit Lamb Neck, Jerusalem Artichokes, Olive Oil Pomme Purée, Rosemary Jus

Poached and Chervil Crumbed John Dory, with Crayfish, Jersey Royals and Wild Asparagus, Lemon Purée

Roasted and Poached Breast of Black Leg Chicken with Morel Tart Fine, New Season Garlic and Madeira Sauce

Pan-Fried Turbot with White Asparagus, Cockles, Pistachio and Mango Dressing, Lardo di Connolata

Roasted Breast of Anjou Pigeon, Confit Leg stuffed with Foie Gras, Braised Turnip and Pain d'Epice Crumb

Lemon Sole Wrapped in Courgette and Scallop Mousse, Fried Baby Squid, Pink Grapefruit and Basil Emulsion

À la carte vegetarian main courses

Sauteed Spätzle with Butternut Squash, Pumpkin Seeds, beurre Noisette Powder and Wilted Rocket

Tart Fine of Caramelised Endive with Fresh Walnuts and Roasted Pear Purple Sprouting Broccoli with Toasted

Almonds and Pink Grapefruit Emulsion Grilled Aubergine Sandwich, Aubergine Caviar, Red Pepper Oil and Goat Cheese Powder

We only use the finest, seasonal ingredients so some dishes may vary to the ones above.

Also see: starters, desserts, fine wines, gallery
For special occasions or business events, enjoy our private dining room