Dinner

1st Course:

OLIVES

warm citrus marinated olives 10

BREAD

sage and linseed loaf, whipped butter, himalayan salt 11

OYSTERS

clevedon coast organic oysters
shallot vinegar,apple on ouzo caviar, whiskey butter and herb crumb 4.5 each

2nd Course:

GRAVALAX

cured salmon, sumac panna cotta, orange and watercress 20

CHOWDER

fully loaded seafood and saffron chowder, salmon, market fish, mussels and canterbury saffron 19

SCALLOPS

atlantic king scallops, hogs pudding, cauliflower puree, apple and raisin slaw 23

PARFAIT

chicken liver parfait
canterbury duck rillet, picked vegetables, brioche crostini 18

RAREBIT

welsh rarebit, portabello mushroom, en croute 17

3rd Course:

CHICKEN

free range chicken breast, parmesan polenta, sweetcorn fritter, red wine jus 37

BEEF

28 day aged canterbury beef fillet, horseradish and potato terrine, bonemarrow yorkie 42

LAMB

trio of canterbury lamb, goats cheese pommes, red onion jam, truffle jus 40

SALMON

fillet of ora king salmon, bubble and squeak, wilted greens, avocado and dill butter 36

GNOCCHI

potato and horseradish gnocchi, burnt onion puree, herb crumb and greens 33

4th Course:

CHOCOLATE

salter caramel ganache, peanut butter ice cream, caramel popcorn 16

CITRUS

lemon meringue pie, textures of lemon 16

CREME BRULEE

tonka bean creme brulee, grandmas shortbread 16

CHEESE

blue cheese toastie, organic honeycomb and pear chutney 16