To book call 01243 771 444

Dinner Menu

Available 5:30pm to 9:00pm Monday – Friday

Available 5:00pm to 9:00pm Saturday

Book now

01243 771 444


Book Your Table

01243 771 444
Homemade Bread Selection (v) 4
Marinated Olives (vegan)(gf) 4
Hot Toasted Maple-Drizzled Almonds (vegan)(gf) 4
Sticky Truffle Honey Popcorn (v)(gf) 4
Pulled Pork & Savoury Sauce 5
‘Scampi Fries’ with Homemade Tartar Sauce 6

Ham Hock Terrine with Homemade Piccalilli and Franck’s Sourdough 6
Hot-Smoked Salmon Fishcake with Mango Salsa 6
Twice-Baked Apple & Blue Cheese Soufflé (v) 7
Grilled Local Asparagus with a Crispy Free-Range Egg & Hollandaise Sauce (v) 7
West Country Mussels a la Crème (gf) 8
Thai Spicy Duck Breast Salad with Cashews, Pineapple, Chilli, Ginger, Carrot & Coriander 8
Deep-Fried Sesame Scallops with Cauliflower Purée, Apple Batons and Pea Shoots 9

Hot-Smoked Salmon Fishcakes with Mango Salsa 12.5
Baked Butternut Squash with Ras El Hanout, Pomegranate, Mini Falafel and a Yoghurt & Tahini Dressing (v)
(vegan – without the dressing)
Vegetarian ‘Halloumi Fish & Chips’ (v) 12.5
Daily Catch Fish & Chips with Crushed Peas and Homemade Tartare Sauce 13.5
Cashew Nut Roast stuffed with Spinach & Wild Mushrooms served with Vine Cherry Tomatoes and Wild Garlic (v) 13.5
Honey & Rosemary ’24 Hour’ Pork Belly with Black Pudding, Mustard Mash and Compressed Apple & Fennel 15
Butter-Poached Corn-Fed Chicken Supreme with Creamed Leeks, Pancetta, Baby Onions and Creamy Mash (gf) 15
Pan-Fried Fillet of Plaice with Brown Shrimp & Lemon Butter, Crushed New Potatoes and Samphire (gf) 18
Roast Chump of Lamb with Pea Purée, Confit Smoked Garlic, Confit Ratte Potatoes and Tenderstem Broccoli (gf) (served pink) 18

Simply Grilled
All served with 2 sides of your choice.
Lemon & Herb Breast of Chicken
With Lemon Hollandaise
Fillet of Scottish Salmon
With Chilli Butter or Lemon Hollandaise
Onglet Steak 5oz. 15
Rib-Eye Steak 8oz. 20
Fillet Steak 7oz. 26
Our premium Aberdeen Angus steaks are served with your choice of sauce: Port Jus, Peppercorn, Béarnaise or Sauce Vierge.

Crisp Fluffy Chips (v) 4
Truffled Mashed Potato (v)(gf) 4
Jersey Royals with Confit Shallots (v)(gf) 4
Spring Vegetables with Lemon & Tarragon Broth (v)(gf) 4
Ratatouille (v)(gf) 4
Heirloom Tomato Salad with Basil and Toasted Pine Nuts (v)(gf) 4
Amelie’s House Salad (v)(gf) 4
Buttered Asparagus with Parmesan (v)(gf) 5

Homemade Ice Creams and Sorbets (v) 5
Affogato – Vanilla Ice Cream, Espresso, & Honeycomb (v)(gf) 6
Lemon Meringue Tart with Vanilla Mascarpone Cream (v) 7
Franck’s Tiramisu Délicieux (v) 7
Moelleux au Chocolat (v)
Luxury chocolate fondant – Yvonne’s favourite!
Strawberries & Cream
Vanilla Panna Cotta with Strawberry Sorbet and Strawberry & White Wine Consommé.
Adam’s Blackberry Dream
Delicate layers of Blackberry, Lemon & Honey Mousses on a Buttery Vanilla Biscuit. Served with Blood Orange Granita.
Amelie’s Amazing Disappearing Chocolate Sphere! (v)(gf) 8
Selection of Fine Cheeses with Walnut & Raisin Bread and Accompaniments 8
Assiette of DessertsLemon Meringue Tart, Snickers Delight and Blackberry Dream! 9