Dinner Menu
APPETIZERS AND FOR SHARING
- Oysters on the Half Shell (minimum order of 4) MP
- Served with house-made condiments
- Charcuterie Board 19 / Charcuterie and Cheese 32
- House-made and locally sourced, with an selection of condiments, preserves, pecan spiced bread and crisps
- Seared Nova Scotia Scallops 18
- Seared fresh sea scallops with carrot fritter and Caribbean curry
- Fresh Cheese Agnolotti 18 (v)
- Corn butter, toasted hazelnuts, Pecorino and garden herb
- Moroccan Celery Root Salad 15 (vg)
- Green olive vinaigrette, dates, dukkah and sherry crema
- Fresh baked Sourdough & our own Cultured Butter 6
- add a loaf of fresh bread, straight from the oven
PRINCIPAL DISHES
- Cassoulet 32
- Wild boar sausage, duck confit, haricot beans and Montpellier butter
- Martock Glen Red Deer Civet 34
- Spaetzle, braised red cabbage, lardons and pearl onions
- Seared Rainbow Trout 32
- Hamilton Farm trout, sweet potato & wild mushroom tian with red miso cream
- AAA Beef Tenderloin 40 (GF)
- Oat groats, melted leeks, demi and pimenton cream
- Red Thai Curry (VG, GF)
- Sticky rice, seasonal vegetables, cashews, crisp tofu & lime chutney
- TASTING MENU
- 4 Course Tasting Menu 70
- With estate or international wine pairing (30/45)
SWEETS
- Cranberry Sugar Zeppole 15
- Italian fritter & date caramel
- Chocolate Souflée 15
- Marshmallow sauce & candied pecans
- Shoofly Pie15
- Brown sugar and cardamom crème Anglaise
- Creme Brulée 14
- And spiced white chocolate Florentine (can be GF)
- Cheese Tasting 15
- A selection of local & international artisan cheeses