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Dining Menu 5



  • Crab cakes with rocket salad and a sweet chilli & red pepper sauce
  • Poached leek, prawns, quails eggs & béarnaise sauce (v)
  • Creamed artichoke & mushroom soup with artisan bread (v)


  • Pork belly with black pudding, cauliflower puree, celeriac remoulade & mashed potato
  • Gressingham duck breast with Dauphinoise potato, chicory & red wine sauce
  • Mexican stuffed pepper with wild rice & mixed leaf salad (v)


  • Summer fruits pudding with a dash of cream
  • Spiced poached pears in chocolate sauce