First Courses

Pollock Ceviche with Spring Onions, Lemon & Garlic Compressed Radish

Corn-Fed Chicken with Confit leg, Mooli, Coriander, Watercress Salad

Grilled Castello Franco with Chervil Cream Sauce, Burnt Rosemary (VG)

Chicken Liver Parfait with Orange & Beetroot Waffle

Carrot & Smoked Almond Soup with Carrot Crisps, House-Hung Jersey Yoghurt (V) (VG*)

Main Courses

Sirloin of Jersey Beef, Broccoli, Rapeseed Mash & Treacle Glazed Hispi

Line-Caught Jersey Seabass, Crab & Potato Cake, Ginger-Pickled Rhubarb, Grilled Cucumber, Fennel & Brown Crab Sauce

Home-made Sesame, Butterbean & Chickpea Tempeh, Charred Cabbage & Parsley Pomme Puree (VG)

Fillet of Black Bream, Lyonnaise Potatoes, Tenderstem & Samphire, Preserved Lemon & Garum Sauce

Lemon & Thyme Poussin, Roasted Jersey Royals, Greens, Chicory, Garlic Puree & Pecans

Desserts  V

Rhubarb & Soy Yoghurt Cake & Spiced Rhubarb Syrup (VG)

Caramelia Fondant Baulois with Burnt Sorrel Cultured Cream

Tirami-choux, Marsala & Rum Mascarpone & Cocoa

Trio of Cheeses, Lavash, Celery & Chutney

Selection of Jersey Ice Creams and Sorbets


Tea, Coffee & Petits Fours

2 Courses – £36
3 Courses – £45

Dietary Information
We cater for all dietary requirements. Please inform the team of any allergies you may have.
V – Vegetarian
VG – Vegan
* – By Request

Available from 4/4/22

This menu is our dinner inclusive ‘half board’ menu. You can chop and change with our A La Carte Menu at a supplement.

Fancy staying overnight? Call 491906 or click here for staycation rates