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Function Samples

Menu £27

 Duck Croquettes – with lime infused red cabbage

Chicken Liver Parfait – with red onion marmalade
Smoked Duck, Shaved Fennel, Roquette and Pine nut salad

Roquefort Creme Brulee (v)


Barbary Duck Breast – with roasted pears, mange touts, and crispy pommes dauphines
Organic Free-range Chicken Fricasse – with wild mushrooms, organic carrots and sauteed potatoes
Filet of Hake – with fork-crushed potatoes, char-grilled broccoli, pepper coulis, and parsley pesto
Potato Gnocchi –with wilted spinach, shaved parmesan and basil (v)


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


Menu £35

Goats Cheese and Thyme 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, grilled Courgettes 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 roasted pears and pistachio ice cream
Pavlova – with fluffy meringue with fresh fruit and whipped cream
Agen Prunes in Armagnac over vanilla ice cream