Dinner on Friday & Saturday: 6pm – 9pm
Our evening menus are kept intentionally short, homemade and local, whilst offer something fresh and different each day.
This weekend our plat du jour on Friday will be:
- Slow cooked beef short ribs, served with potato and celeriac mash, honey roast carrots, and parsnip puree
And on Saturday:
- Crisp confit duck leg, with bourbon caramelised shallots, roasted carrots, red wine jus, served with dauphinoise potatoes
On both nights the vegetarian special is
- Mac ‘n’ cheese served with dijonnaise salad and garlic bread
The hemp seed and kale burger, without the brioche, is suitable for vegans and is gluten free.
