Takeaway

with orange & ginger houmous and basil oil.

With watercress and honey dressing.

with stuffed portobello mushroom, dauphinoise potatoes, tenderstem broccoli and pepper sauce

with parmesan crisp, watercress and a soft poached egg.

With leeks and mushroom.

With white truffle, leeks and mushroom.

Seasonal greens in thyme butter.

With white truffle, leeks and mushrooms.

Bacon, yorkshire blue, walnuts, lemon and dijon dressing.

Only available on Sundays.

with shortbread, burnt white chocolate and kahlua ganache.

with hazelnut toffee sauce.

South eastern Australia. Intense notes of fresh raspberry, cherry vanilla and a peppery finish.

A celebratory, classically styled and food friendly Champayne for many occasions. The nose and palate are both characterised by ripe, vibrant red fruit and lots of toasted buttery brioche.

Juicy rose wine from the south of France, light and crisp, berry flavours with subtle hints of violets.

Romania - classic bright red fruit flavours and spicy notes.

A fresh, crisp aromatic Verdejo displaying notes of freshly cut hay, white pepper and fennel.

New Zealand. Bright citrus notes followed by a balanced, refined finish.