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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.
 

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