Main Courses
- Roasted pollock, broccoli, pickled mussels, brown shrimp, chive GF
- 24.00
- Breast and crispy leg of guinea fowl, celeriac, potato puree, chestnut
- 23.00
- Crispy pork belly, leek, jerusalem artichoke, bay leaf GF
- 19.00
- Grilled hispi cabbage, smoked aubergine, golden raisin, tahini dressing VG, GF
- 17.00
- Hand-cut linguine, wild mushroom ragu, confit egg yolk V
- 17.00
- 8.50
V Vegetarian | VG Vegan | GF Gluten free | DF Dairy free