Restaurant

Mild curried parsnip soup with festive mini bhajis.
V

Award winning Yorkshire pudding, with braised oxtail, caramelised onion, crispy sage and red wine jus.

Staal's beetroot cured salmon with rye crispbreads, capers, pickled fennel and watercress.
GF

Pan seared scallops with sweet poptato, smoked gammon, pork fat mayonnaise, black pudding bon bons and pea shoots.

Staal's smoked duck with roast butternut squash, duck leg fritter, plum ketchup, Ellerker cress and pumpkin seed toast.

Pan roast pigeon breast, haggis, Scotch quail egg, quince jelly, pickled walnut, root vegetable puree and watercress.
GF

Beetroot carpaccio, Fine Fettle, apple and beetroot puree, pickled shallot rings, crispbreads and horseradish mayonnaise.
V GF

Roast shallot and buckwheat risotto, tarragon polenta, sauteed wild mushroom, duxelle and crispy kale.
V VG GF

Oven roast halibut with roast pepper piperade, brown crab croquette, braised fennel, samphire and olive.

Pan roast hake button mushroom puree, pea and mushroom fricassee, crispy potato and tarragon butter.

Matheson's duck breast, with duck fat fondants, piccalo parsnips, walnut granola, honeyed parsnip puree, greens and duck jus. GFO

Crisped belly pork, with braised savoy cabbage and bacon, sage and onion bon bon, squash puree, pig twigs and cider jus.

Oven roast lamb rump with lamb fat and potrato terrine, cured belly fritter, roast celeriac and puree, Ellerker spinach and lamb jus.

Warrendale Wagyu bavette, sticky beef cheek, roast onion, burnt onion powder, shimeji mushrooms, rosemary rosti, greens and Henderson's jus.
GF

Leek, wholegrain mustard and Lincolnshire Poacher's cake with salt and vinegar hasselbacks, poached hen's egg, crispy leek, Yorkshire peas and puree.
V

Warrendale Wagyu 10oz sirloin steak, roast garlic tomato and Ellerker watercress with thick cut chips and bearnaise sauce.
GF

Butternut squash, red onion and sage tartlet, with thymr roast new potatoes, squash puree, crispy sage and toasted pumpkin seeds.
V

Waterford Farm 14oz tomahawk steak, peppercorn sauce, ox tongue and shallot salad with dauphionous potato.
GF