A La Carte Select from our broad range of starters, main courses and deserts from our fresh in season ingredients.The restaurant boasts a choice of eight different varieties of fish on the menu a day in summer and in winter wild game such as wild mallard, pheasant and venison. Prepared by our Culinary Team, Head Chef: Scott McCann, Sous Chef:Tony Seville.
Choose from our wide range of starters, main courses and deserts from our Wine Bar/Bistro Menu. We pride ourselves in serving fresh seasonal menus, choose from some of our fresh seafood in summer and wild game in winter. Prepared by our Culinary Team, Head Chef: Christopher Denk, Sous Chef: Jonny Chen.
Finish your meal with a georgous dessert and a special after dinner drink!
Select for our extensive range of over six hundred lables of wines and champagnes and we are also on hand to offer as much help and advice as you need in choosing your wine.