A la carte main courses Winter

Fillet of Aberdeen Angus with bone marrow, oxtail faggots, buttered radishes and fondant potatoes £27.00

Roasted roulade of British lamb wrapped in a wild mushroom and Pommery mustard mousse served with grilled lambs liver £22.00

Suckling pig stuffed with coxes apples, black pudding, pickled red cabbage and bubble and squeak £21.50

Blackened loin of Balmoral venison, celeriac and mushroom parcel, roasted baby artichokes and soufflé potatoes £27.50

Poached fillet of halibut with a scallop and herb mousse, butter poached potatoes and a light watercress cream £28.50

Confit freedom salmon with beetroot, braised fennel and a beetroot and smoked salmon ravioli £22.00

Roasted monkfish wrapped in duck confit with sea kale and a cannellini bean, rosemary and chorizo fricassee £23.00

Ravioli of goats curd with a tomato and sage chutney, sautéed chervil root and a white chocolate foam £17.00

A discretionary service charge of 10% will be added to your bill & VAT is included

"I have very simple tastes, I am always
satisfied with the very best"
OSCAR WILDE