Book a table for up to 8 people right now. (Christmas menu available from 23 November).
For larger tables (or to ask us something before you book) please use our enquiry form.
Starters
| Baked apple and parsnip soup with parsnip crisps, hot honey and sourdough V |
| Salmon gravadlax with sourdough crostini and horseradish cream GFO |
| Steamed mussels with white wine, garlic butter and sourdough GFO |
| Butternut squash and goats cheese tartlet with crispy kale and walnuts V, GFO, VGO, N |
| Chicken pâte with redcurrant jelly and melba toast |
Mains
| Pork belly, pig in blanket, sprouts, port and raisin red cabbage, maple glazed carrots, rosemary roast potatoes and onion gravy GF |
| Succulent free range turkey, pig in blanket, sprouts, port and raisin red cabbage, maple glazed carrots, rosemary roast potatoes and onion gravy GF |
| Wild mushroom, chestnut and leek Wellington with seasonal vegetables and vegetable gravy VG |
| Pan-roasted salmon steak with baby potato, fine beans and preserved lemon and dill crème frâiche GF |
Puddings
| Apple and cinnamon oat crumble with vanilla custard V, GF, VGO |
| Dark chocolate and Baileys mousse GF |
| Sticky toffee pudding with clotted cream V |
| Cheese board served with celery, quince jelly and sourdough crackers (+5.00) GFO |
Loving our Christmas menu? Book a table!
Book a table for up to 8 people right now. (Christmas menu available from 23 November).
For larger tables (or to ask us something before you book) please use our enquiry form.
V = vegetarian, VG = vegan, GF = gluten-free, GFO = gluten-free option available, DF = dairy free, DFO = dairy-free option available, N = contains nuts or sesame seeds, NFO = nut-free option available, . We’ve a small kitchen, so traces of allergens may be found in any dish. If you have a food allergy, please let us know. Please allow 20-30 minutes for your meal at busy times. To avoid accidents, please keep children away from the stairs and don’t allow them to run around the café. Thank you.
An optional 10% service charge will be added to tables of 5 or more. All tips go to our staff.