Keep Scrolling

Restaraunt

Accompanied by a serious selection of wines, originally set up by the late Denis Hine and his particular friend, the late Bill Baker, and now overseen by son Giles and Manager Gilles.

We are exceedingly proud of our Cellar, as we are of our Kitchen.  Both have won numerous awards, and are much loved by our guests from near and far. Talented new chef, Chris Exley has recently taken over the reins in the kitchen and is lifting standards and producing some delicious dishes, and delighting our guests. Everything is made in the kitchen, from the canapes and breads to the petits fours,  and we use local and sustainable produce with the help of our loyal suppliers, many of whom we have dealt with for nearly forty-one years!

You can also see our extensive wine list awarded by both the AA restaurant guide and the Good Food Guide.

The restaurant is open every evening from 7pm to 9.30pm. It is also open on Sundays for lunch from 12 noon to 2pm. Private parties are also available at both lunch and dinner times but the restaurant itself is closed at lunchtimes Monday to Saturday. The bistro is always open at these times.

Sample Table d’Hôte Menu

£27.95 for Sunday Luncheon and £35.50 for Dinner every

Field Mushroom Soup (V)
Smoked Pheasant Breast with Croutons and Avocado Guacamole
Grilled Mackerel Fillet with Horseradish Potato Salad and Salsa Verde

~   ~   ~

Pan Seared Halibut, Purple Sprouting Broccoli and Hollandaise Sauce
Roast Chicken Breast with Puy Lentils and Madeira Sauce
Charred Fillet of Lamb with Confit Shoulder and Salsa Verde

Selection of Seasonal Vegetables

~   ~   ~

Poached Pear and Almond Tart with Chantilly Cream
Bramley Apple Crème Brulee with Nutmeg Shortbread
Chocolate Nemesis with Vanilla Ice Cream

~   ~   ~

Coffee with Petits Fours £3.95

Sample A la Carte Menu

Leek and Potato Soup (V) £7.95
Mediterranean Fish Soup with Rouille Crouton £8.95
Grilled Mackerel Fillet with Horseradish Potato Salad and Salsa Verde £9.95
Poached Egg Florentine with Spinach and Hollandaise (V) £7.95
Baked Goats Cheese with Chargrilled Vegetables and Pesto (V) £9.95
Grilled Fillet of Red Mullet with Crab Bisque and Spinach £9.95
Smoked Pheasant Breast with Croutons and Avocado Guacamole £9.95
Chicken Liver Parfait with Apple Chutney £9.95
Crispy Rabbit Fritter with Mustard Sauce and Basil £10.95
Home Cured Smoked Trout with Capers, Lemon and Leaf Salad £11.95

_______________

Wild Mushroom Risotto with Parmesan (V) £16.95
Maple Glazed Celeriac with Chestnuts and Apple (V) £17.95
Chargrilled Chalk Stream Trout with Crushed Peas and Beurre Blanc £19.95
Grilled Sea Bream Fillet, Samphire and Lovage Sauce £19.95
Pan Seared Halibut Fillet with Wilted Spinach and Lemon and Chive Cream £19.95
Roast Loin and Braised Faggot of Muntjac with Port Reduction £20.95
Charred Fillet of Lamb with Confit Shoulder and Salsa Verde £20.95
Roast Chicken Breast with Puy Lentils and Madeira Sauce £19.95
Traditional Roast Partridge with Bread Sauce and Game Chips £19.95
Sirloin of Herefordshire Beef with Chips and Tarragon Butter £25.95

________________________

Selection of Vegetables £3.95 Mixed Leaf Salad £2.95 Hand cut Chips £2.95

Please Inform of Any Allergies/Intolerances
There is no service charge – Gratuities are left to your discretion
VAT is Included

​Dessert Menu

We can modify some dishes for gluten free, please ask.

Selection of Ice Cream: Lemon, Vanilla, Coconut and Rum & Raisin £3 per Scoop
Selection of Sorbet: Mango, Passion Fruit and Raspberry £3 per Scoop
Lemon Collection: Posset, Tart and Ice Cream £8.95
Vanilla Panna Cotta with Raspberries £8.95
Banana Tempura with Coconut Ice Cream £8.95
Sticky Toffee Pudding with Vanilla Ice Cream and Butterscotch Sauce £8.95
Poached Pear and Almond Tart with Chantilly Cream £8.95
Bramley Apple Crème Brulee with Nutmeg Shortbread £8.95
Chocolate Nemesis with Vanilla Ice Cream £8.95

Cheese Trolley £12.95 for 4 Pieces – unpasteurized cheese from the British Isles

________________________

Coffee or Tea with Petits Fours £3.95

Inclusive of VAT