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Function Samples

Menu £25

Rabbit Croquettes – with pea and mint puree

Green and Red Gazpacho (v)
Smoked Duck, Watermelon and Pine nut salad

Roquefort Creme Brulee (v)


Barbary Duck Breast – with roasted peaches, mange touts, and crispy pommes dauphines
Organic Free-range Chicken and Wild Mushroom Fricasse – served with sauteed potatoes
Filet of Hake – with fork-crushed potatoes, char-grilled broccoli, pepper coulis, pesto
Potato Gnocchi –with broccoli, spinach, and parsley pesto (v)


Crème Brûlée
Profiteroles – with toffee ice cream and chocolate sauce
Peach and Almond Tart – with lavender ice cream
Coconut Lime Sorbet and Vodka


Menu £35

Goats Cheese Souffle  – with a leafy salad (v)
Cod and Salmon Fishcakes – with tartar sauce
Waldorf Salad – with apple, celery, Roquefort and toasted walnuts (v)
Parma Ham, Melon and Mint Salad


Rabbit in Mustard Sauce – served with buttered Savoy cabbage and garlic mash
Rump of Lamb – with rosemary sauce, ratatouille and gratin dauphinois
Filet of Sea bream – wilted spinach, tomato concasse, and basil beurre blanc

Wild Mushroom and white Truffle Tarte (v) – with wilted spinach


Apple Tart – with lavender ice cream
Warm Chocolate Fondant – with strawberries and strawberry coulis and vanilla ice cream
Pavlova – with fluffy meringue with fresh fruit and whipped cream
Agen Prunes in Armagnac over vanilla ice cream