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  • Pan Fried Loin of Cod on a Bed of Pack Choy with Tempura Scallops served with a Veloute of Pink Ginger, Lemon Grass and Corn

    • Price £18.95
  • Responsibly Sourced Seabass Fillets on a bed of Crab and Purple Potatoes, with a Shallot and Liliput Capers Dressing

    • Price £18.95


  • Trio of Game with a Trio of Beetroot all served with Rich Game Jus and Madeira

    • Price £19.95
    • Rabbit Pithivier with Pickled Beetroot
    • Pan Fried Pigeon Breast, Beetroot and Onion Tart
    • Partridge Breast with a Beetroot Puree and Crispy Pancetta
  • Brecon Beacons Venison Steak marinated with Fresh Herbs served with Potato Galette, Romanesco Cauliflower, Crispy Sweet Potatoes and a Port Wine Jus

    • Price £20.95


  • (V) Roast Winter Vegetables and Goat Cheese Tarte Tatin served with Baby Red Chard and Aged Balsamic Vinegar

    • Price £13.95


  • Slow Cooked Free Range Pork Belly with Braised Red Cabbage, Truffle Celeriac Puree, Rich Red Wine Jus

    • Price £19.95


  • Parmesan and Pistachio Crusted Welsh Lamb Rack with Goats Cheese Croquettes, Asparagus, Parsnip Puree and a Rosemary Port Jus

    • Price £22.95