Join us on Valentine’s Day for a romantic three-course dinner.
For more information, see our event page here

To Start
Parsnip, honey and thyme soup served with parsnip crisps and
sourdough with butter (v)
Warm duck and mango salad served with a chilli jam and baby leaf
Smoked salmon with fresh avocado, avocado purée, pink grapefruit,
Marie Rose sauce and crostinis
Chicken liver pate served with caramelised onion chutney,
baby leaf salad and crostinis
Roasted figs, blue cheese and Parma ham mille-feuille
Field mushroom stuffed with pesto Mediterranean
vegetables with a mixed leaf salad (vg)

To Follow
Chilli and garlic mussels served with house fries
Pan-seared lamb rump (pink), served with fondant potato,
braised honey and mustard glazed red cabbage with crispy carrot,
mixed nuts and a rich minted red wine jus
Tender beef fillet served with sautéed Tuscan new potatoes,
buttered asparagus and Dianne sauce
Wild mushroom Pappardelle pasta with ricotta cheese,
spinach and truffle oil (v)
Chicken and Parma ham salad;
sliced chicken breast with chicory and mixed leaf salad,
croutons, Parma ham crisps and Ceasar dressing
Charred cauliflower served with peanut curry sauce,
pickled shallots, Bombay cauliflower crumb
resting on a garlic, leek and spring onion fricassee (vg)

To Finish
Champagne and lemon posset served with a light citrus Madeleine
Dark chocolate delice served with balsamic strawberries,
white chocolate mousse and pistachio tuille
Peach-infused custard tart with raspberry puree and Italian meringue
Creamy Bailey’s cheesecake with chocolate ice cream
A selection of ice trio or sorbets
Menu subject to change