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To Start

Leek & Potato Soup V  Sourdough, Charcoal Salted Butter.

Roasted Garlic Mushrooms V  in a Crisp Filo Pastry Basket, Blow-Torched Caerphilly Cheese Gratin.

Chicken Liver Pate  Red Onion Marmalade, Focaccia Croutons, Dressed Leaves.

Smoked Mackerel Caesar  Rapeseed Oil Croutons, Caesar, Anchovies, Parmesan, Gem Lettuce.

Falafel Fritters VE  shaved Fennel Salad, Chilli Jam.

Chilli Prawn Bruschetta  Coriander Oil, Rocket, Sesame Seeds, Spring Onions.


Main Course

Roasted Sirloin Of Welsh Beef  Yorkshire Pudding, Duck Fat Roast Potatoes.

Roasted Leg Of Welsh Lamb  Yorkshire Pudding, Duck Fat Roast Potatoes.

Poached & Roasted Chicken Supreme  Yorkshire Pudding, Duck Fat Roasties,

Apricot & Minced Belly Pork Stuffing, Bread Sauce.

Pan-Roasted Salmon Fillet  Warm Tartar Hollandaise, Wye Valley Asparagus, Crushed Jersey Royals with Chives and Lemon.

Wye Valley Asparagus & Wild Garlic Risotto V  crumbled Feta, New Season Peas, House Salad.

Chef’s Nut Roast VE  Walnut, Spiced Parsnip and Cardamom Roasted Carrot with Pecans, accompanied by Rapeseed Oil Roasties, Braised Red Cabbage, Red Wine Sauce.


Something Sweet

Rhubarb & Peach Schnapps Crumble  Granola Crumb, Clotted Cream Ice Cream.

Lemon Tart  Fresh Raspberries, Vanilla Cream, Mini Meringues.  

Chocolate Torte GF  Rich Ganache, White Chocolate Ice Cream.

Baked Vanilla Cheesecake  Berry Compote, Strawberry Jelly, Chantilly.

Free From Sundae  Salted Caramel Ice Cream, Chocolate Brownie.

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