BOOK A TABLE - From 27th November

Festive Set Menu

2 Courses  £35
3 Courses  £39
+ Cheese Course  £8

Available from 27th November – 24th December


Smoked Duck Terrine
with Fig Chutney & Toasted Sourdough
Roquette Salad with Toasted Almonds, Balsamic Vinegar & Olive Oil

Smoked Salmon, Served on Blinis
with Dill & Cucumber Crème Fraiche

Smoked Herring Roe Caviar & Lemon Dressing

Fresh Brixham Scallops (3)
Baked in the half-shell with a Lobster & Saffron Butter Sauce, topped with Parsley Breadcrumbs (£5 Supplement)

Hot Seared Foie Gras with Cherry Molasses

Served with Brioche and Spiced Apple Compote (£10 Supplement)

Selection of roasted Beetroot Salad – Vegan
with Soy Ricotta and Pea Shoots Toasted Seeds,
Zhoug & Extra Virgin Olive Oil Dressing

Cream of Jerusalem Artichoke Soup – Vegetarian

Laced with Truffle infused Oil


Turkey Breast
Stuffed with Apricots and Chestnuts, poached and served with
Toulouse sausage “Pig in Blanket”, Glazed baby carrots,
Duck Fat New Potatoes & Thyme Jus
Lamb Shoulder
Slow Cooked for 24 Hours with Green Beans & New Potatoes.
Served with a Redcurrant & Red Wine Jus
28-Day Matured Fillet of Beef (220g)
Grilled and served with Gratin Dauphinoise Potatoes
& Green Peppercorn Sauce (£20 supplement)
Supreme of Pan-roasted Seatrout with White Butter Sauce
Served with Saffron Braised Fennel & New Potatoes
Whole Native Lobster
Served out of the shell – Butter Poached and Served with a
Bisque & Brandy Sauce Served with Grilled Baby Leeks
& Crushed New Potatoes (£25 supplement)
Wild & Cultivated Mushroom Cassoulet – Vegan
White Haricot beans cooked in Plant Butter & Mushroom Essence with Garlic & Parsley. Served with a Side Mixed Salad
Pumpkin & Sage Tortelloni – Vegan

Made with egg-free pasta and served
with Wilted Spinach & Lovage Pesto


Paris Brest
Choux bun filled with Praline Cream

Topped with Toasted Almonds


Chocolate Ganache Tart
Indulgent Dark Chocolate Tart with Fresh Raspberries
and White Chocolate Shavings


Apple Strudel – Vegan
Homemade Apple Strudel wrapped in Filo Pastry,
Served with Dairy-free Christmas Pudding Ice Cream

Cheese Course

Vacherin Mont d’or Cheese

Melted on Grilled Sourdough with Truffle Honey