Eat, drink and relax

Full English breakfast
Your choice of poached, scrambled or fried eggs with 2 rashers of smoked bacon, a sausage, roasted vine tomatoes, hash brown, button mushrooms and beans

French toast
Toasted brioche with smoked bacon, honey and mixed berry compote

Wilted spinach and mozzarella on toasted sour dough
with pine nuts and roasted vine tomatoes

Smoked salmon and scrambled egg
in a toasted sesame bagel with capers and walnuts

Sliced prosciutto and garlic spinach on toasted sour dough
with soft poached eggs and sun-blushed tomatoes

Overnight oats
Served with your choice of topping:
Apple, cinnamon and walnuts
Banana and honey
Almonds and berry compote

All produce is purchased daily and menu items may vary according to availability on the day.

If you are vegan or have any special dietary requirements, please speak with a member of staff as we will do our best to cater for your diet.

Please note that all menus shown are sample menus and may not be an exact representation of the dishes available.

Whether it’s a side dish for your meal or you want to graze over a few drinks at the bar…

Bread board with olive & rosemary focaccia and brown multiseed loaf, served with spiced salt and butter | 7

Soup of the day and a selection of bread | 8.5 VG

Sauteed chicken supreme, dauphinois potatoes, buttered kale, creamed field mushrooms and a red wine mushroom sauce I 24

Beer-battered haddock, hand-cut chips, homemade tartare sauce, and minted peas | 19.5

Whole catch of the day with oven baked new potatoes, tender stem broccoli and caper beurre noisette | 23.5

Honey and mustard glazed gammon steak, hand cut chips, poached egg, pineapple salsa and dressed house salad | 21

Homemade beef burger in a brioche bun, tomato relish, gherkins, slaw, and thin cut fries| 18.5

Add-ons: Bacon | 2.5 Camembert | 2.5

Peppered 8oz sirloin steak with roasted plum tomatoes, hand-cut chips, and dressed side salad | 33

Add-ons: Garlic butter | 2.5, Blue cheese | 2.5, Peppercorn sauce | 2.5

Aubergine roasted with thyme and rosemary, vegan cassoulet, crispy kale | 18 VG,

Please note that all menus shown are sample menus and may not be an exact representation of the dishes available.

Served from 12 – 2:30pm, Monday – Saturday

__ LUNCH MENU __

Bread board with homemade olive & rosemary focaccia and brown multiseed loaf, served with spiced salt and butter | 7

Soup of the day and a selection of homemade bread | 8.5 VG

Sauteed chicken supreme, dauphinois potatoes, buttered kale, creamed field mushrooms and a red wine mushroom sauce I 24

Beer-battered haddock, hand-cut chips, homemade tartare sauce, and minted peas | 19.5

Whole catch of the day with oven baked new potatoes, tender stem broccoli and caper beurre noisette | 23.5

Honey and mustard glazed gammon steak, hand cut chips, poached egg, pineapple salsa and dressed house salad | 21

Homemade 7oz beef burger in a brioche bun, tomato relish, gherkins, slaw, and thin cut fries| 18.5

Add-ons: Bacon | 2.5, Camembert | 2.5 , Fried Egg |2.5

Peppered 8oz sirloin steak with roasted plum tomatoes, hand-cut chips, and dressed side salad | 33

Add-ons: Garlic butter | 2.5, Blue cheese | 2.5, Peppercorn sauce | 2.5

Aubergine roasted with thyme and rosemary, vegan cassoulet, crispy kale | 18 VG

 

__ SANDWICHES __

Served on your choice of white or brown bread, thin cut fries and a seasonal side salad

Roast Beef and horseradish | 10

Smoked Salmon and cream cheese | 10

Chicken Mayonaise | 9.50

Charmer Cheddar and Tomato | 8.50

 

__ SIDE DISHES __

Marinated mixed olives | 6 VE, V

Hand-cut triple-cooked chips | 5 VE, V

Thin-cut fries | 5 VE, V

Sauteed tender stem broccoli served with toasted almonds | 6 VE, V

Deep-fried whitebait and homemade tartare sauce | 8.5

 

__ DESSERTS __

Crouchers Apple crumble with custard, warm apple turnover, apple sorbet |9

Lemon tart with candied lime peel , mint ice cream | 8

Hot chocolate fondant and raspberry ice cream I 9 V

Plum cheesecake, caramelised plums and lemon sorbet |9.5

Warm hazelnut praline foam, cinnamon ice cream and pistachio shortbread | 6

__ CHEESE __

A selection of English and French artisan cheeses with biscuits, celery, and homemade chutney

3 cheeses | 10.5 or 5 cheeses | 13.5

 

All produce is purchased daily and menu items may vary according to availability on the day.
If you have any specific allergies, please speak with a member of staff.

VE – Vegan

V – Vegetarian

NGCI – Non Gluten Containing Ingredients

* – Available with changes

Please note that all menus shown are sample menus and may not be an exact representation of the dishes available.

Served Monday – Saturday between 6:30pm – 9pm | excludes December

__ STARTERS __

Soup of the day and a selection of bread | 8.50 VE, NGCI

Octopus with sweetcorn puree, chorizo and charred corn |12.50 NGCI

Braised beef cheek in a rich sauce, celeriac mash and cherry tomatoes | 13.00 NGCI

Chicken and mushroom tortellini, roasted baby carrots and a mushroom and truffle oil sauce | 10.50 NGCI

Beetroot and goats cheese terrine, roasted golden beetroot, roasted hazelnuts and beetroot crisps| 9.50 V, NGCI*

 

__ MAINS __

Duck breast with a duck leg croquette, braised red cabbage, green beans and orange jus I 26.50

Panfried fillet of trout, pea, tomato, chilli and lemon grass risotto with roasted fennel | 26.00 NGCI | V* 22.00

Whole catch of the day with oven baked new potatoes, tender stem broccoli and caper beurre noisette | 24.50 NGCI

Confit pork belly, pork and mustard croquette, sage gnocchi, tender stem broccoli and a caramelised honey and spiced jus |24.00

Beef fillet, dauphinoise potatoes, spinach, carrot puree and a rich roasting jus |37.00 NGCI

Aubergine roasted with thyme and rosemary, vegan cassoulet and crispy kale | 18.00 V, VE, NGCI

 

__ DESSERT __

Crouchers Apple crumble, custard, warm apple turnover and an apple and basil sorbet |9.00 V, VE*

Lemon tart, candied lime peel, blueberry compote and mint ice cream | 8.00 V

Hot chocolate fondant and cherry sorbet I 9.00 V

Plum cheesecake, caramelised plums, honeycomb and lemon sorbet |9.50 V

Warm hazelnut praline foam with peanut butter ice cream, pistachio shortbread and toasted almonds| 7.50 V, NGCI*

A selection of English and French artisan cheeses with biscuits, celery, and chutney

3 cheeses | 10.5 or 5 cheeses | 13.50

 

All produce is purchased daily and menu items may vary according to availability on the day.
If you have any specific allergies, please speak with a member of staff.

 

VE – Vegan

V – Vegetarian

NGCI – Non Gluten Containing Ingredients

* – Available with changes

Served from 12 – 3pm on Sundays
Please note that this is a sample menu and the menu will vary each week.

2 courses | 32.50
3 courses | 37.50

Starters

Potager soup of the season

Chicken ballotine
with beetroot puree, prosciutto crisps, and a lemon and mint broad bean salad

Tuna carpaccio
fresh fennel salad, pickled cucumber, and rocket oil

Braised lamb breast
with saffron yogurt, Romanesco broccoli and watercress

Mushroom tortellini
with fresh blueberries, dill mayonnaise and a lemon butter sauce

Mains

Roast beef & Yorkshire pudding
served with roast potatoes and seasonal vegetables

Roast chicken and stuffing
served with roast potatoes and seasonal vegetables

Honey and five spiced pork cutlet
with parsley mash, apple and rosemary cannelloni beans and red wine jus

Fresh catch of the day
with sautéed new potatoes, smoked tomato chili salsa, samphire, and dill sauce

Deep filled fish pie and tarragon mash
with curly kale, Romanesco broccoli and pine nuts

Wild mushroom and cauliflower risotto
with a watercress and radish salad

Sides

Grain mustard mash potato | 3.5

Seasonal Potager Vegetables | 3.5

Buttered Spinach | 3.5

Skinny Fries | 4

Chunky Chips | 4

Desserts

Triple chocolate brownie
with poached rhubarb, rhubarb gel and pistachio ice cream

Key lime pie
with Italian meringue, candid lemon, and lemon sorbet

Peach posset
with a milk lavender foam, granola, filo, and chocolate shards

Classic Affogato
Vanilla ice cream, espresso, and homemade shortbread

A selection of artisan cheeses
with biscuits, celery, and homemade chutney

All produce is purchased daily and menu items may vary according to availability on the day.
If you have any special dietary requirements, please speak with a member of staff.

Every Thursday evening!

Please note that this is a sample menu and the menu will vary each week.

Mains

Lamb Cooked Two Ways
Noisette potatoes, truffle carrot puree, black kale and rosemary jus

Pan Fried Fillet of Sea Bass
Crushed new potatoes, wilted spinach and caper sauce

Seared Pave of Courgette
Roasted vine tomatoes, kale, beetroot puree and shallot petals

Desserts

Strawberry Creme Brulee
Homemade shortbread

Vanilla Panna Cotta
Meringue shards and kirsch cherries

Affogato
A shot of espresso poured over ice cream

All produce is purchased daily and menu items may vary according to availability on the day.
If you have any special dietary requirements, please speak with a member of staff.

Classic Cocktails

Cosmopolitan | 12.5
Ketel one vodka, Cointreau, lime and cranberry juice hard shaken and served in a chilled coupe

Old Fashioned | 13.5
Bulleit Bourbon, brown sugar and angostura bitters stirred over ice and served in a chilled rocks glass (Upgrade to Woodford reserve for £4.50)

French Martini | 12.5
Chambord raspberry liquor, Ketel one vodka and pineapple juice hard shaken and served in a chilled coupe with maraschino cherries

Margarita | 12
Olmeca tequila, Cointreau and lime juice hard shaken and served in a chilled rocks glass with a salt rim

Espresso Martini | 12
Ketel one vodka, Tia Maria and a fresh shot of espresso hard shaken and served in a chilled coupe (upgrade to Grey Goose for £1.5)

Dark and Stormy | 13
Kraken spiced rum, lime juice, syrup and angostura bitters topped with ginger beer served in a highball glass

 

Contemporary Cocktails

Mango Colada | 13
Havanna 3yr rum, pineapple juice, lime juice, mango puree and coconut cream hard shaken and served in a highball

Between the Sheets | 13.5
Cointreau, Havanna 3yr rum, Hennessey cognac and lime juice hard shaken and served in a chilled coupe

Elder-fashioned | 12
Silent pool rare citrus gin, st Germain elderflower liquor and angostura bitters stirred over ice and served in a chilled rocks glass

Cherry and rose mule | 12.5
Ketel one vodka, maraschino cherry liquor, lime juice and simple syrup hard shaken and topped with rose lemonade and maraschino cherries

Crouchers Collins | 12
Silent pool gin, limoncello and sugar syrup stirred in ice and topped with elderflower tonic

Flirtini | 13.5
Ketel one vodka, Cointreau and pineapple juice hard shaken and served in a chilled coupe topped with champagne

Beverley Hills Iced Tea | 14.5
Silent pool gin, ketel one vodka, Cointreau, lime juice and simple syrup hard shaken and served in a highball topped with champagne

Raspberry Mojito | 12
Chambord, havanna 3yr rum, lime juice, simple syrup and muddled mint leaves served over crushed ice in a highball

Cucumber Gimlet | 11.5
Silent pool gin, ST germain elderflower liquor, simple syrup and muddled cucumber hard shaken and served in a chilled rocks glass topped with soda

Pineapple express | 13.5
Havanna 3yr rum, biorette peach liquor, lychee puree and pineapple juice hard shaken and served in a highball topped with grenadine

 

Mocktails

CosNOpolitan | 6.5
Seedlip, cranberry juice, fresh lime juice, and simple syrup; shaken and served in a chilled martini with an orange peel garnish

Rose Spritz 0% | 7
Seedlip, lime juice and elderflower topped with sparkling rose lemonade

Shirley Templye 0% | 6
A vintage mocktail made with ginger ale, fresh lime juice, cherry syrup and grenadine with a classic cherry garnish

Please note that this is a sample menu and the exact menu may vary in price and availability.

Wines by the Glass and Carafe

White

175ml glass | 250ml | 750ml bottle

CHENIN BLANC   6.85 | 9.80 | 25
Wide River, Robertson Valley, South Africa

PINOT GRIGIO  7.10 | 10.15 | 26.50
Amori, delle Venezie IGT, Italy

VIOGNIER  7.30 | 10.40 | 27
Los Coches Valle Central, Chile

CHARDONNAY  7.90 | 10.70 | 29.50
Freedom Cross, Franschhoek Cellars, South Africa

SOAV CLASSICO DOC  7.80 | 11.15 | 29
Zen, Italy

SAUVIGNON BLANC  10.10 | 14.40 | 39
Pask, Gimblett Gravels, New Zealand

Red

175ml glass | 250ml | 750ml bottle

MERLOT  7 | 10 | 26
Pato Torrente, Central Valley, Chile

CINSAUT CABERNET SAUVIGNON  7.50 | 10.70 | 28
Freedom Cross, Franschhoek Cellars, South Africa

SHIRAZ  8.20 | 11.70 | 30
Sunnycliff Estate, Victoria, Australia

MALBEC  8.40 | 12 | 32
Gougenheim, Mendoza, Argentina

PINOT NOIR  9 | 12.85 | 35

Rosé

175ml glass | 250ml | 750ml bottle

PERLE VALENSOLE                                            9.20 | 13.15| 38
Alpes de haute Provence France

ULTIMATE PROVENCE                                      13 | 15 | 45

Provence, France

Sparkling

125ml glass | 750 bottle

NV PROSECCO SPUMANTE  7.50 |  38
DOC, Amori, Trento, Italy

NV JOSEPH PERRIER BRUT  12.50 | 75

 

Dessert Wine

Sauternes, Château Doisy Vedrines, Bordeaux, France 37.5cl
Good balance between sweetness and acidity with aromas of pineapple and mango.
100ml | 9
Bottle | 33

NV Muscat, Pfeiffer Rutherglen, Australia 50cl
A rich style with floral and raisin fruits. Good acidity and sweetness. Vegan
100ml | 10.7
Bottle | 45

All of our wines are available in 125ml

 

Wines by the Bottle

Champagne

NV JOSEPH PERRIER BRUT | 75
A nose of almond and pepper with elegant, sweet floral appeal on the palate.

NV POMMERY BRUT | 85
Vivacious and cheerful with citrus aromas and floral with berry notes and a fine bubble.

Sparkling Wine

NV PROSECCO SPUMANTE DOC | 35
Amori, Trento, Italy. Crisp, dry and elegant with apple and pear notes. Vegan.

ITA PROSECCO ROSE | 35
Vento, Italy | A gently strawberry scented Rose with bags of fruit flavours and aromas, soft and easy drinking with good balance on the finish.

TINWOOD BLANC DE BLANC | 62
England |Dry with green apple flavours and a fresh clean finish

Rose

PERLE VALENSOLE | 38
Alpes de haute provence, France | Crisp and elegant dry rosé displaying delicious strawberry and raspberry notes with a touch of exotic fruit aromas.  Bright and well-balanced, it offers a round and persistent fresh mouth.

ULTIMATE PROVENCE | 45
Provence, France | Salmon pink in colour dry rose, with wonderful strawberry and gooseberry notes, with a long and delicate finish.

White Wine

CHENIN BLANC | 25
Wide River, Robertson Valley, South Africa Beautifully finished Chenin with lovely ripe attractive fruit and fresh floral nose.

PINOT GRIGIO | 26.50
Amori, delle Venezie IGT, Italy | Elegant and fresh with a bouquet of tropical citrus fruit. Vegan

VIOGNIER | 27
Los Coches Valle Central, Chile | An intensely floral nose with hints of ripe peach. Full and rounded on the palate ending with a honey like finish.

CHARDONNAY | 29.5
Freedom Cross, Franschhoek Cellars, South Africa Medium bodied with flavours of melon and oranges. Vegan

GRILLO | 32
Rupe Secca DOC, Sicily, Italy | Dry with citrus & tropical flavours and refreshing acidity. Vegan

VERDEJO SAUVIGNON BLANC | 35
El Abuelo Verdejo Sauvignon Blanc DO Almansa. Fresh crisp wine with intense citrus, lime and tropical notes with a persistent finish.

ICARE CHARDONNAY | 40
Cotes du Thonge, France | Rich and intense style of Chardonnay. Lots of ripe fruit perfectly balanced by creamy oak. Vegan

PASK, SAUVIGNON BLANC | 39
Gimblett Gravels, Hawke’s Bay, New Zealand An outgoing, aromatic and refreshing wine, packed with gooseberry fruit.

ALBERINO | 40
Aquitania, Spain |  Light-bodied and loved for its high acidity, refreshing citrus flavours, dry taste, and subtle saltiness. Vegan

RUSTENBERG SAUVIGNON BLANC | 42
Stellenbosch, South Africa  l  Intrinsic characteristics of tropical fruits, melon and gooseberry, with underlying tones of pineapple and passion fruit.

GAVI DI GAVI | 46
DOCG, Italy | A crisp, zesty wine with plenty of peachy fruit flavours, a very appealing and elegant balance and good acidity.

MACON-VILLAGES | 44
Château du Charnay AOP, Burgundy, France Bouquet of citrus, exotic fruit and white flowers, demonstrating the potential of Chardonnay for finesse. Vegan

SANCERRE | 53
Domaine Daulny, Loire Valley, France | The classic sauvignon blanc with grassy and tropical fruit notes, crisp and fresh finish with good minerality. Vegan

RUSTENBERG CHARDONNAY | 48
South Africa  l  Apricot, coconut and orange peel aromas followed by flavours of marzipan, sponge cake.

CHABLIS DOMAINE DES MANANTS | 57
Jean Marc Brocard, France |  Crisp, firm Chablis with good fruit and plenty of minerality, juicy and elegant. Vegan

COFFELE SOAVE | 51
Classico, Ca’Visco, DOC, Italy | The wine opens up with a rich array of aromas – apple, pear, passion fruit, pink grapefruit, chamomile and mint.

RIOJA BLANCO | 56.5
Tobelos barrel fermented, Spain | It has a yellow, green colour with an intense nose of clean ripe citrus fruit and toasty oak and smoked notes. Vegetarian

POUILLY FUME | 70
Chateau de Tracy, Loire, France | Classic Burgundy style. Great depth and minerality with balanced long finish with a buttery mouthful. Vegetarian

CHASSAGNE MONTRACHET | 95
“Morgeot” Domaine Bachey-Legros, Burgundy A supple, rich mid palate with freshness and mineral saltiness. The finish is balanced with lemon zest over tones. Vegan

MERSAULT | 135
Les Grands Charrons, Domaine Bachey- Legros, Burgundy | This wine is golden yellow in colour with green tints.  The nose shows fresh apple and pear with nutty aromas. Vegetarian

 

Red Wines

MERLOT | 26
Pato Torrente, Central Valley, Chile | Medium bodied with cherry, ripe red berries and pepper. Vegan

CABERNET SAUVIGNON | 28
Freedom Cross, Franschhoek Cellars, South Africa A smooth fruity Cinsaut with blackberry notes from the Cabernet Sauvignon. Vegan

SHIRAZ | 30
Three vineyards, Australia. A fusion of aromas with mulberrt, lifted pepper spice and raspberry. Delicious ripe blackberries, plums and a hint of spice.

PINOT NOIR | 35
Guillaume Aurele l Deep morello cherry aromas with hints of violet. A rounded mouthfeel with lots of fruit flavours on the palate. Balanced tannins with a good finish. Vegan

MALBEC | 32
Gouguenheim, Mendoza, Argentina | Blackberries & plums with a light spice, gentle tannins and a deep purple colour. Vegetarian

BEAUJOLAIS FLEURIE | 36
Cave de Fleurie, France l  The wine is supple and well-balanced on entry to the palate, with smooth, melted tannins for an attractive character.

COTES DU RHONE VILLAGES | 42
Plan de Dieu, Frederick Reverdy, France l A medium bodied expression with a nose reminiscent of the surrounding garrigue, with scents of thyme and bay laurel.

SAINT EMILION | 42
Chateau Robin AOC Lussac, France| Rich and elegant, revealing moderate tannins imparting length, balance and a delicious return of fruit on the finish.

CABERNET SAUVIGNON RESERVE | 45
Gouguenheim, Mendoza, Argentina | A soft tannin and long-lasting black cherries, dried figs and anise flavours with spiced notes. Vegetarian

VALPOLICELLA RIPASSO CLASSICO | 50
Superiore, DOC Giuseppe Lonardi, Veneto, Italy | Dry velvety full-bodied red wine with hints of cherries and red fruits on the nose and palate. Vegetarian

RUSTENBERG, JOHN X MERRIMAN | 46
Simonsberg, Stellenbosch, South Africa | A classic blend of Cabernet Sauvignon, Merlot, Malbec and Petit Verdot.  Plum, dark berry and cigar box flavours.

2012 RIOJA RESERVA | 49
Bagordi, Rioja, Spain | Bold, full bodied Rioja with a nose of punchy red fruit, vanilla, and spice, and a long, complex finish. Organic, Vegan

DOMAINE LABRY | 65
Bourgogne Hautes Cotes de Beaune Burgundy, France| This wine’s hue is characterised by an medium intensity.  The bouquet is replete with aromas so unmistakably Pinot noir.

CHATEAU DE THOLOMIES | 65
La Liviere, Languedoc, France Deep red wine with peppered vanilla, cherries & prune flavours with hints of oak & chocolate. Organic Wine.

CHATEAUNEUF-DU-PAPE | 74
Les Galets de la Berthaude, Rhone, France A classic Châteauneuf with ripe fruit and nice spicy, brambly notes.

LA RESERVE D’ANGUDET MARGAUX | 76
Bordeaux, France | The second wine of Château Angludet has good weight with plummy red fruit character and some structure.

LONARDI AMARONE DELLA VALPOLICELLA | 98
Classico DOC, Italy | Deep concentrated aromas of dark chocolate and spice. Full and well balanced with a rich, warm, silky texture.

CHATEAU L’ENCLOS POMEROL | 125
Bordeaux, France | On the palate it is sweet and fresh with elegant plum and liquorice flavours. It has a silky mid-palate with creamy tannins and a pleasant fresh end note.