The evening menu offers a selection of sharing plates to start including cured meats, seafood, and vegetables. Main dishes include slow braised ox cheek, pan-fried belly pork, and risotto with seasonal vegetables. Dessert consists of a selection of small plates and cheeses or a cheese course. Additional menu items that can be prepared include sharing platters of hummus, falafel, and cheeses, along with main dishes of braised meats and seafood served with vegetables sides.

1. Example of evening menu
Menu for the Evening
Sharing taster plate
Cured meats, Pork Rilletts, Pâté, Sundried tomato tortilla,
Stuffed peppers, mackerel, beetroot, horseradish
Picked veg, artisian bread, balsamic, oils
Main
Slow braised ox cheak
Potato Daupinoise, fine green beans
Pan-fried pressed belly pork
Braised red cabbage, puy lentils, caramalised apple
Risotto vert
Risotto with courgette, peas, fine green beans, rocket and
pesto
Pan-fried Sea Bass
Herb butter new potatoes, fine green beans, butter sauce
Pudding
Sharing plates
Selection of petit four, pudding bites, chocolates

2. Cheese course
List of dishes we can do
Sharing platters
Hummus bi tahini, falafel, selection of cheese, sun-dried
tomatoes, olives*, pickled veg, flat bread, tortilla, salami*
*
Slow braised ox cheek and shallots in red wine
With creamed potato, fine green beans and a carrot puree
Pan- fried pressed belly of pork
Served with herb-roasted potatoes or puy lentils, braised
red cabbage, caramelised carrots, fine green beans
Saddle of Wraxall rabbit
Stuffed with black pudding, spinach garlic and herbs
Served with smoked bacon, herb-roasted potatoes or puy
lentils, braised red cabbage, caramelised carrots, fine green
beans
Smoked mackerel salad with poached duck egg
Served with a watercress and horseradish puree
Baked whole Cornish mackerel stuffed with salsa verde
Served with herb new potatoes and fine green beans
Grilled Cornish sardines
With spiced couscous tomatoes and lemon

3. Kedgeree cakes
Fried in olive oil and served with Butter bean salad
Pan-fried Trout
With new potatoes, watercress and spinach
Grilled goat’s cheese and Mediterranean vegetable salad
Peppers, courgette, aubergine, and red onion slow roasted
in a Provençal sauce
Served with leaf salad and a ciabatta crouton.
Caramalised red onion, goat’s cheese and walnut tatin
Served with a warm balsamic dressing and green leaf salad
Pastilla
Sweet potato, feta and spinach stuffed fillo pastry
Served with dressed salad
Bright beetroot risotto
Served with parsnip crisp,
Cornish yarg and rocket
Risotto vert
Risotto with courgette, peas, fine green beans, rocket and
pesto