2 Courses Set Lunch £ 13.50 *

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

*Please note, throughout  December our set lunch is 3 courses for £21.00



LES ENTREES                                                      

 Christmas Menus ready, few places left…


Soup of the day.

Steamed Mussels in White Wine and Garlic Cream.

Home-Made Terrine of Chicken, Roast Peppers and Sun-touched Tomato wrapped in Proscuitto and served with Basil Pistou.

Mushroom, Walnut and Truffle Parfait with Rosemary Oil and Cheese Bread Sticks.

Crispy Spiced Calamari simply served with Lime and saffron Aioli.




Braised Beef Skirt served with a stew of Mushrooms, Shallots, whole grain mustard and fresh Thyme.

Paupiette of Sole stuffed with Salmon Mousse, Parmesan and Dill Mornay Sauce.

Char-grilled Loin of Pork served with Sweet Prunes and Marsala Creamy Sauce, Crispy Leeks.

Fish of The Day”.

Vegetarian Option”.



Sticky Toffee Pudding £3.95                                                                                          

 Crème Brûlée £ 5.95

Fromage £4.00                                                                                                                

Today’s Special £3.95


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

                       Moules Frites £12.50

                       French Fries/ Garlicky Fries £3.50


Bon Appétit !

                                                             *NO SERVICE CHARGE*



A La Carte Dinner Menu


Ricard £2.95                 

Kir £3.40                         

Kir Royal £4.95


Les Entrées


Cream of White Onion and Truffle Oil £3.95

Steamed Mussels with White wine, shallots and Garlic Cream £6.50

Confit of Duck Terrine, with Pistachios, Woodland Mushrooms and Orange Marmelade £6.25

Pan-Seared King Scallops with Celeriac Purée, Tarragon, Saffron Cream and Crispy Pancetta £8.95

Feta, Beetroot, Spinach Spring Roll with Tomato Salsa and Roasted Walnut £4.95

Deep Fried Beef Cheeks served with Horseradish, Pomme Purée, Wholegrain mustard and Thyme Jus £7.50


Les Plats Chauds


Pan-fried Sirloin Steak served with French Fries and Peppercorn Sauce £24.00

“35 Days Aged Border’s ” Beef Fillet Rossini, Foie Gras, Truffle Jus and gratin dauphinois £32.50

Oven-Baked Cod Fillet with Turmeric Herb Crush, Pea Velouté, Crispy Gnocchi and Roasted Pimento dressing £16.95

Roast Guineafowl Supreme stuffed with Rosemary and Garlic butter, Creamy Brussel Sprouts and Boulangère Potatoes £17.50

Duo of Sea-Bream and Rainbow Trout, Beurre Noisette, Spinach, Capers, Toasted Almonds and Tagliatelle £15.95

Roast Fillet of Pork wrapped in Parma Ham and Sage, Grilled Aubergine, Courgette and Tomato, served with mushroom and Brandy Cream £ 18.50

Vegetarian : Mascarpone Risotto served with artichokes and Black Olive Salsa £11.50




   Bon Appétit et Joyeux Noël!

          *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)