£38.00 per person






Spicy Butternut Squash and Cinnamon Soup with crouton and coriander oil (vg)


Yellow Fin Tuna Carpaccio with quail egg, capers and marinated anchovies (gf)


Poached Duck Egg on toasted crumpet, wild mushroom, truffle hollandaise (v)


Scottish Smoked Salmon and Wholegrain Mustard Mousse, Melba toast, lemon and capers


Duck Leg Terrine with cranberry chutney, red wine reduction and toasted brioche






Herb Crusted Hake Fillet with cauliflower, samphire, wild mushroom and spicy chorizo


Traditional Roast Norfolk Bronze Turkey with stuffing, seasonal vegetables and trimmings


Grilled Scottish Beef Rib Eye, mashed potato, braised red cabbage and red wine jus (gf)


Wild Mushroom Lasagne with cavelo nero and black truffle (v)


Roast Butternut Squash stuffed with wild mushroom, quinoa, chestnut and coriander (vg)






Sides 3.75


Roasted potatoes - Creamy mash - Hand cut chips - Braised red cabbage - Creamy spinach - Fine green beans


 Brussel sprouts - Tomato and red onion salad – Mixed Salad - Rocket and parmesan salad – Green salad






Traditional Christmas Pudding with brandy sauce


Dark Chocolate Brownie with caramelised hazelnuts and vanilla ice cream


Warm Apple Crumble with cinnamon ice cream


Lemon Posset with Honeycomb and raspberry sorbet (gf)


Ice cream choice of: Vanilla Bean - Swiss Chocolate - Cinnamon                


Sorbet choice of: Lemon - Raspberry – Mango (vg)








Cheeseboard served with fruit & nut bread, grapes and quince chutney 


Montgomery Cheddar  - an English unpasteurized cow’s milk cheese from Somerset


Tunworth - an English pasteurized semi firm cow’s milk cheese from Hampshire


Colston Bassett Stilton  - an English pasteurized blue cheese from Nottinghamshire






Head Chef:  Artan Hasa




Please note there may be nut and wheat traces in some dishes.


A 12.5% discretionary service charge will be added to your final bill


(v) vegetarian (vg) vegan (gf) gluten free