STARTERS

The opening course sets the tone for the meal ahead, a balance of flavour, texture, and colour that reflects the season and the occasion.
Our starters are designed to be light, elegant, and full of character, crafted from locally sourced ingredients and presented with care. 

SEASONAL MENU
Refined, seasonal creations crafted to suit any occasion.
  • Heritage tomato and feta salad with tomato and elderflower consommé and fresh mint
Chef's Collection
  • Beetroot-cured salmon with apple, dill oil, fennel and salt-baked beets
Chef's Collection
  • Five-spice duck breast with confit leg bon bon, roasted plum gel and rocket
Chef's Collection
  • Pressed chicken leg and leek terrine with pickled cucumber, leek and pea purée and toasted sourdough
Chef's Collection
  • Chargrilled chicken thigh with katsu curry, pickled red onion and frisée
  • Roasted tomato and basil soup with confit tomato and garlic croutons
  • Lightly spiced butternut squash and sweet potato soup with toasted cheese scone pieces
  • Panko-breaded cod with pea purée, lemon-caper foam and crispy capers
  • Crisp pork belly with apple gel, candied apple and juniper jus
  • Whipped goat’s cheese with beetroot, truffle honey and micro sorrel
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