Restaurant

Homemade soup of the day GFO

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

Crispy Arlington egg with Yorkhire Blue cheese rarebit, poached pear, watercress, pickled celery, toasted walnts and smoked rapeseed oil.
V

Duck liver parfait with Staal's smoked duck breast, parnip puree, root vegetable crumb, brioche toast, frizzee and spiced shallot jam.

Marinated cod cheeks, with coconut and squash veloute, chilli and mango dressing, shallot bhajis, toasted coconut and corriander.
GF

Pan roast scallops with ham hock bon bon, Tom's quail egg, wholegrain mustard mayonnaise, crispy capers and sage.

Charred purple sprouting broccoli, white bean hummous, pickled shallot, pumpkin seed and parsley pesto, lambs lettuce and black sesame crackerbread.
V VG GF

Braised ox cheek, with horseradish pomme puree, pickled wild mushrooms, celeriac puree and red wine and ox tongue jus.
GF

Syke House pork tenderloin with pig's headfritter, purple sprouting broccoli, bubble & squeak, broccoli puree, scratchings and cider jus. GFO

Braised and crisped lamb shoulder with haggis sausage roll, neeps, sauteed savoy cabbage, lamb ham, carrot puree and lamb jus.

Matheson's roast duck breast, with red cabbage puree, sweet potato fondant, cavolo nero, pickled cabbage, poached rhubarb and spiced duck jus.
GF

Roast chicken breast with wild garlic boulongiere, confit Jerusalem artichoke and puree, smoked bacon jam, crispy skin and chicken jus.
GF

Whole baked lemon sole with cauliflower cheese fritters, steamed samphire, Staal kipper mash and dill beurre blanc.

Oven roast Skrei cod loin with smoked garlic rosti, pickled chanterelles, roast chicken dressing, green oil, crispy chicken skin and parsley cress.
GF

Beetroot and rosemary wellington, horseradish glazed hasselbacks, beetroot and apple puree with red onion jam, cavolo nero and crispy greens.
V VG

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

Garlic and tyme panisses with soft herb aioli, baby glazed carrots, roast onion, Rosary goat's cheese bon bons, black garlic puree and olive bread crisps.
V GFO

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