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Set Menu

2 courses 37.5 | 3 courses 45
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Starters

Roasted chicken, lemon & thyme terrine
with heirloom tomato salad, charred ciabatta and confit tomato gel
Salt & pepper beef strips
with roasted peppers, red onion, coriander, spring onion, chilli's and teriyaki sauce
Sweet potato, chilli & coconut soup (vg)
with toasted rosemary focaccia bread
Tempura battered squid
with citrus salad, wild garlic & lemon aioli

Mains

Pan fried chicken supreme
with panko breaded pressed lemon & herb chicken, buttered fondant, tomato gel, tenderstem, red pepper & mascarpone sauce
Thai green curry
with haddock, king prawns, stone bass & grilled langoustine, coconut jasmine rice and spiced shrimp crackers
sticky Chinese spiced belly pork
with spring onion, pea & garlic egg fried rice, charred bok choi, roasted pepper, five spice & honey glaze
charred asparagus, pea & spinach risotto (vgo)
with wild rocket, tomato & balsamic gel and parmesan crisp (add pan fried chicken breast 6)
charred black Angus burger on brioche bun
with blue cheese fondue, crisp pancetta, pickled jalapeños, baby gem, red onion, smoked red pepper & tomato dip and skin on French fries
8oz Fillet steak
with hand cut chips, roasted plum tomato and wild garlic & thyme mushroom, shaved parmesan & rocket salad (12 supplement)

Desserts

White chocolate cheesecake
with candied hazelnuts, milk chocolate whipped cream, dark chocolate brittle and hazelnut ice cream
triple chocolate brownie (vgo)
with toasted marshmallows, shortbread, white chocolate sauce and vanilla ice cream
Passionfruit tart
with Italian lime meringue, raspberry gel, mango sorbet and passionfruit pearls
Salted caramel crème brûlée
with caramelised banana, banoffee puree, caramel brandy snap and banana crumb

Sides

Twice cooked hand cut chips
6.5
Tenderstem, broad beans, garden peas & asparagus
8
Champagne battered onion rings (vg)
7
rosemary & wild garlic flatbread
7
rosemary & wild garlic flatbread with melted mozzarella cheese
9
Asian salad with soy, peanut, chilli & lime dressing
6.5
Truffle & parmesan fries with black garlic & chive aioli
8.5
Parmesan baked white wine and cream baby spinach
8
Skin on French fries
5.5
Pan fried chilli & garlic tiger prawns
9.5
Steak Sauces
3.5
Staffordshire Blue Cheese Fondue | Three Peppercorn & Cognac | Bordelaise | Tarragon & Lime Butter Cream