Dinner

DINNER MENU

Served from 5.30pm to 10.30pm daily

Olives (v)  – 4
Spicy Nuts (v) – 4
Mini Baguette, Herb & Garlic Butter (v) – 4

Small Plates & Starters

Beetroot Hummus, Feta, Walnuts & Chargrilled Flat Breads (v) – 6
Crispy Shichimi Squid, Siracha & Ginger Sauce – 6
Scottish Salmon Carpaccio
, Yuzu Dressing, Chilli & Mint (gf) – 8.5
Mushroom Soup
, Caramelised Mushrooms & Truffle (v) – 7
Roast Chicken Scotch Egg
, Chicken Skin Mayonnaise – 8
Norfolk Crab Salad
, Filo Pastry, Brown Crab Mayonnaise & Herb Salad – 9

Mains

Raw Superfood Salad
Kale, Red Cabbage, Sweet Potatoes, Spring Onions,
Mixed Seeds & Dried Cranberries (vg) – 10
Quinoa & Winter Leaf Salad
Dried Cherry Tomatoes, Radish, Broccoli& Roasted Hazelnuts (vg) – 10
Spice Roasted Cauliflower
Chickpeas, Spinach & Aubergine Pickle (vg) – 12
Fresh Rigatoni Pasta
English Burrata, Charred Romano Peppers, Kale,
Toasted Pine Nuts, Lemon & Parmesan Sauce (v) – 15
Pan-fried Cod
Chickpea, Tomato & Chorizo Stew – 18
Herb Roasted Spatchcock Poussin
Sprout Tops, Celeriac Purée, Crispy Bacon & Chicken Gravy – 17.50
Beef Fillet with Madeira Glaze
Dried Baby Plum Tomatoes, Watercress Purée & Black Pepper Spiced Onion Rings – 29
35 Day Aged Beef Burger
Semi Dried Tomatoes, Lincolnshire Poacher & Beetroot Relish – 13

Sides

Skin on Fries, Rosemary Salt (v) – 4
Wilted Spinach & Quinoa (v) – 4.5
Tenderstem Broccoli, Sesame & Chilli (gf)(v) – 4.5
Beaufort Macaroni & Cheese (v) – 6
Grilled Chicken – 5
Chargrilled Halloumi (v) – 4
Loch Fyne Smoked Salmon – 4
Pomme Purée (v) – 4.50

Desserts

Vanilla Crème Brûlée, Roasted Figs (gf) – 8
Sticky Toffee Pudding, Vanilla Ice Cream – 7
Tarte Tatin, Butterscotch & Clotted Cream – 9
Selection of Cheeses, Quince & Damsel Wafers – 15

Food Allergies & Intolerances: Some of our menu items contain allergens and there is a small risk that traces of these may be in another dish served here. Please ask to speak to our staff if you want to know more about our ingredients.
Please note there will be a discretionary service charge of 13.5% added to the bill

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