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Sample Of Daily Changing Menu 1896


Chefs Amuse Bouche for your pleasure


Twice Baked Goat’s Cheese Soufflé with a Raspberry and Pistachio Salad


Seared Scallops and Black Pudding wrapped in Pancetta on Pea purée, topped with crispy Onions


Roast Quail on a Roast Parsnip and Baby Spinach salad,

 with a Honey dressing


Pressed Roast Duck Terrine with poached Rhubarb,

Prune compote and pickled Ginger


Crab Dumplings in an Asian infused Shiitake

and Spring Onion broth




Navarin of Lamb with Sweet Potato Dauphinoise

and Turnip Remoulade


Pan Roasted Salmon on Roast Beets and Fennel

with a red wine jus split with Tarragon oil


Dolcelatte Raviolis with Roast Black Figs


Grilled Sea Bass on a Fricassée of crisp Ricotta Gnocchi, sweet Red Onion, sun blanched Tomatoes and wilted Roquette finished with Crème Fraîche


Honey Roast Ham Hock with Savoy Cabbage and Black Truffle Mash


A Pre Dessert with the compliments of the chef



Banana and Peanut Butter ripple ice cream on toasted Banana bread


Apple and Honey Tart with Nutmeg ice cream and a Hot Toddie syrup


Chocolate tasting plate of White Chocolate and Cranberry fudge, Brownie, Mint Choc-Chip ice cream, Mousse and Marbled Cheesecake


Vanilla Crème Brûlée with a Port Jelly


Selection of Montgomery Cheddar, Pant–Ys-Gawn Goats Cheese and Perl Lâs with Raisin and Walnut Bread, pickled Grapes, Chutney and Celery

£2 Supplement

Or with Port - £4 Supplement

To complement your dessert
Seigneurs de Monbazillac  £3.90 (125ml)
Pedro Ximenez  12yr Sherry, Williams and Humbert  £3.90 (50ml)
Brown Brothers Orange Muscat and Flora Half Bottle £15.95
To finish
Speciality Coffee with a liqueur of your choice  £5.50
Cafetiere of Freshly Brewed Coffee 
or Selection of Teas  £2.50

Menu 1896  £32 for fve courses


Daily from 18.30. Last orders 21.30


All food is freshly prepared in our kitchens so please ask 
if you have any special dietary needs
We do not make a service charge, this being at your discretion.
Any gratuities are shared amongst all staff.