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New Menu Springs to Life!

English’s head chef, Yuri Magni, and the team have created a superb new spring menu for our customers to enjoy and below we feature some of the team’s picks.

Starters

Ham hock terrine, pistachio, quail egg, sea buckthorn & apricot chutney, pork crackling
Ham hock terrine, pistachio, quail egg, sea buckthorn & apricot chutney, pork crackling 2

Lettuce gazpacho, olive oil confit tomato, wasabi creme fraiche, Valencia’s almonds, edible flowers V
Lettuce gazpacho, olive oil confit tomato, wasabi 2 creme fraiche, Valencia’s almonds, edible flowers


Mains

Fish of the day, (monkish pictured) on the bone or filleted, crispy thousand-layer potato, charred heritage tomato, lemon gel, wild garlic pesto G/F
Fish of the day, Monkfish on the bone, crispy thousand-layer potato, charred heritage tomato, lemon gel, wild garlic pesto
Ewe`s cheese Soufflé, wild mushroom & truffle puree, rocket & asparagus salad, balsamic vinegar glaze V
Ewe`s cheese souffle, wild mushroom & truffle puree, rocket & asparagus salad, balsamic vinegar glaze 1


Desserts

Blueberry Basque cheesecake, lemon marmalade, mint pearls V G/F
Blueberry Basque cheesecake, lemon marmalade, mint pearls 2

Goat milk yoghurt pannacotta, fig & vanilla coulis, Sarawak black pepper G/F
Goat milk yoghurt pannacotta, fig & vanilla coulis, Sarawak black pepper 2

Come and join us and let us know what you think!

View the full menu and book your table here.