2026 Spring & Summer Menu

First courses

6 ROYAL GROUVILLE BAY OYSTERS
Shallot sherry vinegar OR Chilli, lime & coriander
15.50

JERSEY LOBSTER BISQUE
Local crab, saffron aioli
13.50

SMOKED CHICKEN, BABY SPINACH & ASPARAGUS TART
Goat’s cheese fondue, port syrup
10.50

CONFIT DUCK TERRINE
Sour cherries, liver parfait, gingerbread crumb & cherry gel
14.50

PAN-SEARED JERSEY SCALLOPS
Slow-cooked beef cheek, orange gel & asparagus
16.75

PICKLED MACKEREL
Cauliflower purée, pink grapefruit & smoked sourdough
9.50

WARM GOAT’S CHEESE FONDANT (V)
Plum compote, walnut brittle & celery
9.50

FRESH-WATER PRAWN & SALMON FISH CAKE
Mango & papaya salad, cashew nuts
11.50

WARM ASPARAGUS (VG)
Grilled vegan haloumi, fresh beetroot dressing & rocket
10.50

BBQ PORK HOCK
Textures of celeriac, rich brioche & red wine jus
9.50

Meat

LOIN OF LAMB WELLINGTON
Braised fennel, Jersey Royals, red wine jus
28.50

AGED FILLET OF IRISH BEEF
Rosti Potato, buttered baby spinach, Slow-Cooked Beef Cheek, red wine jus
38.50

AGED SIRLOIN OF IRISH BEEF
Flat cap mushroom, confit tomato, hand-cut chips & a choice of peppercorn sauce, Bearnaise sauce, garlic butter or red wine jus
30

PAN-ROASTED BREAST & CONFIT LEG OF GUINEA FOWL
Smoked aubergine, gratin potato, tenderstem broccoli & tagine sauce
19.50

PAN-ROASTED CANNON OF PORK
Peas two ways, Parmentier potatoes, white asparagus & truffle oil
24

TRADITIONAL SUNDAY ROAST (Sunday Lunch only)
Roast Beef or Lamb with Duck Fat Roast Potatoes, Seasonal Vegetables, Yorkshire Pudding & Wine Jus
25

Fish

NOT-SO-TRADITIONAL FISH & CHIPS
Breaded plaice fillet, fondant potato, wilted spinach, beurre blanc, sauce Gribiche
23

PAN-ROASTED TURBOT
Lemon & herb -crushed Jersey Royals, charred asparagus, Champagne butter sauce
34.40

PAN-FRIED FILLET OF COD
Celeriac purée, saffron mashed potato, pepper & mussel piperade
27.50

TRANCHE OF SALMON
Buttered savoy cabbage, parmesan mashed potato, lightly-spiced Indian curry sauce
25

Vegetarian and Vegan

VEGAN BUTTERED CELERIAC FONDANT (VG)
Baby spinach, asparagus & orange caramel & pink peppercorn sauce
18.50

ROASTED CAULIFLOWER STEAK (VG)
Chickpea & spinach curry, cauliflower purée, crisp onion bhaji
17.50

PEA, ASPARAGUS & ARTICHOKE RISOTTO (V)
Saffron Hollandaise & side salad
16.50

Desserts (v)

RASPBERRY SOUFFLE
With fresh raspberries, raspberry ripple ice cream
10

STRAWBERRY & VANILLA PANNA COTTA
Crushed meringue, fresh strawberries & strawberry gel
10

TONKA BEAN CRÈME BRÛLÉE
Szechuan caramel, lemon sorbet
9.50

DARK CHOCOLATE LOG
Textures of cherry, caramel chards, cherry ice cream
16

WARM APPLE & FRANGIPANE TART
Apple glaze, clotted cream & caramel sauce
12

LEMON MERINGUE PIE
Fresh raspberries & Raspberry Gel
10.50

MIXED JERSEY ICE CREAM
3 x scoops with a choice of vanilla, chocolate, strawberry, pistachio, coconut, salted caramel, rum & raisin
9

TRIO OF BRITISH & EUROPEAN CHEESES
With grapes, celery & chutney
14.50

Please advise your server if you have any intolerance or allergies. We do our best to reduce the risk of cross contamination and provide dietary, allergen and ingredient information in good faith, but we cannot guarantee that any of our dishes are free from allergens and therefore do not accept liability in this respect.

Prices inclusive of 5% G.S.T. – A 10% discretionary service charge will be added to your bill. All gratuities go to the team.

Fancy staying over? Call our reservations team on 491906 for the best available rates.