Menu (Sample)

Choose starter, main course and dessert £ 28.50
or main course and starter or dessert £ 25.00
Surcharges may apply. 
Our menus change daily.
We will provide for dietary needs if advised in advance.

A surcharge charge @ 10 % is added for parties of 10 or more.


Assiette de charcuterie;
Selection of cold meats and terrines with pickles and chutney.
Pan fried pigeon breast with asparagus, strawberry and cured ham on salad.
Ham wrapped chicory “aux gratin”

Asparagus with hollandaise sauce.
Mediterranean salad with feta cheese, olives and tomato.
Oyster mushrooms on herb butter fried brioche.
Honey roasted goat’s cheese & pine kernels on salad with balsamic dressing.
Breaded brie with red currant jelly.

Smoked salmon salad.
Mildly curried mackerel kedgeree with chutney and coriander.


Main Courses
Served with vegetables and potatoes as appropriate

Honey roasted pork loin with apple and cider jus.

Duck supreme with orange, cured ham and Madeira jus.

Rib eye of beef with béarnaise sauce. (+£ 5.00)

Venison fillet with mushrooms and Madeira jus. (+£ 7.00)

Venison and fruits of the forest cassoulet.

Oriental red snapper with lemon grass, soy, chilli, noodles and salad.

Herb butter baked cod with parsley & cheese sauce.

Seafood risotto with bread and salad.

Scallops with bacon and white wine & tarragon sauce. (+£ 6.00)

Wye valley asparagus, plain or wrapped in cured ham
..with hollandaise sauce, new potatoes and salad. (+£ 6.00)

Wye valley asparagus, white wine & tarragon sauce and
.. Camargue rice.  (+£ 6.00)

Spaghetti nero with Wye valley asparagus, saffron sauce
.. and salad. (+£ 6.00)

Plaki; baked gigantes beans with feta cheese, bread and salad.

Mushroom & broccoli tempura, rice, soy, chilli sauce and sweet & sour salad. 


Amsterdam appeltaart met slagroom.
Almond and cherry clafouti with cherry syrup.
Strawberries and cream.
Spotted dick with vanilla and fruits of the forest sauces.
Sticky toffee pudding with caramel sauce.
Brioche & butter pudding with dried fruits and vanilla cream.
Caramel & vanilla cheesecake.
Crème brulee.
Selection cheeses with celery & biscuits.
Fruit crumble with pomegranate cream.
Liebfraumilch & spices poached pear with mascarpone cheese.



Boeuf Bourguignon with rice
and seasonal vegetables.

Pot roasted chicken with mushroom,
cream, herbs and
seasonal vegetables

Goat’s cheese and spinach
tortellini with pesto, bread & salad.

Fish cocotte with tarragon, cream
and seasonal vegetables.

Cod & potato cakes with honey &
mustard mayonnaise and
seasonal vegetables

Dutch colonial;

Sateh ajam, nasi goreng & atjar
jampoer; Chicken with peanut sauce
fried rice and sweet & sour salad.

Babi Pangang; roasted chillie pork
with rice and sweet & sour salad. 

Rendang daging; beef braised with
coconut, chili & spices served with