The menu features a range of dishes, including cured Loch Duart salmon, heritage tomato tartlet, and sea bream ceviche for starters. Main courses include dry aged fillet of beef, grilled fillet of line caught wild sea bass, and panko breadcrumbed pork belly. Desserts include vanilla panacotta, apricot mousse, and lemon millefeuille. The menu also includes a selection of British cheese and dessert wines.
