Fantastic New Spring Menu

Head Chef, Sean Hazlett and his team have now put together a delicious spring menu for you to enjoy. For fish lovers we have some real treats in both the starters and main courses. For a light and tangy starter enjoy HOT SARDINE FILLETS served on warm crostinis topped with a sweet tomato and balsamic concasse with creamy tartare and micro basil. If you like a little spice PAN SEARED SCALLOPS served on a cauliflower and fennel puree accompanied by lightly spiced cauliflower bhajis and a fragrant cardamom curried beurre noisette will suit your tastes perfectly. There is also a choice of irresistable seafood main courses namely SEA BREAM served with fresh crab and spring onion broken lemon thyme potatoes finished with a shrimp and chive beurre blanc sauce or alternatively a HOT SMOKED SALMON STEAK served on a lemon and herb risotto accompanied by scrummy cream cheese filled baby African red peppers.

Both the CHICKEN COBB SALAD and the ENGLISH BREAKFAST have made another appearance on our starter menu due to their popularity amongst our customers.

Other main course highlights include the ASSIETTE OF SPRING LAMB consisting of a succulent lamb rack, lamb and mint confit and a tasty lambs liver served with rosemary fondant potato, buttered greens and a port reduction. The SPINACH & MUSHROOM ROULADE has already been a hit and is served with a warm tangy tomato concasse and pesto saute potatoes.

If you still have room for pudding you can enjoy some sensational desserts this season. An indulgent CLOTTED CREAM RICE PUDDING served with fresh raspberry compote, homemade shortbread and toffee crackling is one of the highlights as well as, Sous Chef, Carl Rynsard's MUSCAT SABAYON with sweet filo crisps and fresh English berries.

Don't forget Wednesday night is STEAK NIGHT which includes a free dessert as well as a glass of wine to match your steak sauce. Click here to book a table online now.