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Function Samples

Menu £25

Duck Croquette – with plum sauce
Salmon Tartar– grilled toasts and mixed salad
Wild Mussels ‘Mariniere’
Roquefort Creme Brulee (v)


Lamb Navarin – with carrots, turnips and potatoes
Organic Free-range Chicken Fricasse – served with gratin dauphinois
Filet of Hake – with chive veloute, pak choi and pine nuts
Vegetarian Parmentier –with leek, spinach, courgette, topped with pureed potato(v)


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


Menu £35

Red and Golden Beetroot, Burrata and Walnuts on a leafy salad (v)
Cod and Haddock Fishcakes – with tartar sauce
Wild Mushroom Bruschetta on toasted brioche (v)
Smoked Duck, shaved fennel, Parmesan and pine nut Salad


Rabbit in Mustard Sauce – served with buttered Savoy cabbage and garlic mash
Guinea Fowl – with black garlic sauce, sautéed potatoes, mushrooms and French beans
Rump of Lamb – with wild mushroom sauce, and Jerusalem artichoke
Filet of Scottish Haddock – served with tarragon veloute, wilted spinach and crispy pommes dauphines

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


Apple Tart – with lavender ice cream
Warm Chocolate Fondant – with roasted pears and toffee ice cream
Pavlova – with fluffy meringue with fresh fruit and whipped cream
Agen Prunes in Armagnac over vanilla ice cream