“2 Courses Lunch £13.50 “

(Kir royal £8.25-Prosecco £7.25-Kir £4.95)

 * Christmas Menus now Ready, please see below our lunch and A La Carte*


Les Entrées                                           


Soup of the day.

Steamed Mussels with Garlic and White Wine cream.

Grilled Salmon, cauliflower purée, carrot Chimichurri.

Feta, Beetroot and Spinach Spring roll with Roasted walnut and tomato Salsa.

Smoked Ham-Hock and mixed peas salad served with gribiche sauce.


Les Plats Chauds



Blade of Beef bourguignon with mushrooms, carrots, bacon and red wine sauce.

Cajun-spiced Pork cutlet with mango, spring onions and chili Salsa.

Pan fried Sea-bream served with Coriander, Lime, Fenugreek and coconut sauce.

“Fish of the day”.



Sticky Toffee Pudding £3.95                                                      Crème Brulée £5.95

Today’s Special £3.95                                                                 Fromage £4.00



A La Carte:  Aberdeen Angus Sirloin Steak-Frites £22.50

                        Moules-Frites £11.95                    

                        French Fries/Garlicky Fries £3.00


 BON APPETIT !                                                                            

NO SERVICE CHARGE                





 “A La Carte” Dinner Menu

Prosecco £7.25, Kir £4.95, Kir royal £8.25


Soup of the day £3.95.
Shetland mussels cooked in shallots, cider and camembert cream £6.95
Crispy Pig cheeks with a Parsnip purée, carrot fondant and Foie Gras cream £6.95
Haggis and Stornoway black pudding terrine, pickled apple and whisky cream £5.95
Citrus and herb cured salmon, avocado salsa, grilled asparagus £6.95
Carpaccio of candied beetroot, rocket, horseradish mascarpone and candied hazelnut £5.50



“35 days dry- aged” Pan fried 8oz Sirloin steak with peppercorn brandy sauce and French fries £22.50
“35 days dry-aged” 6oz Ribeye Steak with gratin dauphinois, greens, veal jus and Roquefort garlic butter £21.00
Roast Rack of Lamb and braised Lamb shoulder with celeriac purée, baby carrots, rosemary goat cheese gnocchi £18.50
Pan seared Marinated Tuna loin, lime lemongrass and coconut risotto and red pepper coulis £17.95
Roast Breast of Barbary Duck and Confit of Duck leg with chestnut purée, blackened truffle savoy slaw, pickled raspberries and sweet Chambord jus £18.95
Pan fried Sea bass, broccoli purée, crispy pancetta lardons, tomato sauce and mashed potatoes £16.95
Vegetarian: Chickpea, garlic coriander scotch eggs, carrot chimichurri salad and a chili sauce £11.00

Bon appétit!
*No service charge*



 ( Kir Royal £8.25- Prosecco £7.25)



Broccoli Soup with Roquefort Pannacotta (V).

Steamed Mussels with Chorizo, Fresh Thyme and White Wine Cream.

Smoked Ham and Chicken Terrine with Winter Fruit Chutney.

Citrus-Cured Salmon served with Beetroot, Radish Salsa, Horseradish Cream.

Aubergine, Courgette and Sweet Red Pepper Cake, Oregano Crème Fraiche (V)



“Ballotine” of Free Range Turkey with Proscuitto, Pork, Apricot and Sage Stuffing, Creamed Brussels Sprouts and Cranberry Jus.

A Duo of Sea-Bream and Rainbow Trout, in Beurre Noisette with Spinach, Capers and Toasted Almonds.

Pan-Fried Ribeye Steak served with Mushrooms, a light Brandy and Dijon Cream, Sauted Potatoes (£2 extra).

Grilled Coley served with King Prawns, Red Peppers and Pesto Risotto.

Roasted Celeriac and Goat Cheese Tarte Tatin served with Fresh Blackcurrants and Balsamic Dressing (V).


Chocolate Nemesis with Clémentine Mascarpone

Sticky Toffee Pudding with Vanilla ice Cream

Assiette de Fromage




(£5 deposit per person is required when making a booking for parties above 6 guests)

*No Service Charge*


   3 Courses Set Dinner Christmas Menu £29.95

   (Prosecco £7.25- Kir Royal £8.25)



Les Entrées

Cream of White Onion Soup with Truffle Oil.

Steamed Mussels with Shallots and White Wine Cream.

Confit of Duck Terrine with Pistachios, Woodland Mushrooms and Orange Marmelade.

Feta and Beetroot Spring Roll with Spinach, Roasted Walnuts and Tomato Salsa (V).


Les Plats Chauds

Pan-Fried Ribeye Steak, Pepper and Brandy Sauce, Home-Made Chunky Chips.

Oven-Baked Cod Fillet with Tumeric Herb-Crust, Pea Velouté and Crispy Gnocchi.

Roast Guineafowl Sûpreme stuffed with Rosemary and Garlic Butter, Creamy Brussels Sprouts and Boulangère Potatoes.

A Duo of Sea-Bream and Rainbow Trout in Beurre Noisette, Spinach, Capers and Toasted Almonds.

Mascarpone Risotto served with Artichoke, Black Olive and Tomato Salsa (V).



Chocolate Nemesis

Sticky Toffee Pudding






(£5 deposit is required when making a booking for parties above 6 guests)