The a la carte menu has featured such delights as ballotine of foie gras with quince and toasted brioche, rack of Somerset lamb with truffled pea puree and mint beurre blanc and vanilla bean ice cream served Spanish-style with pedro ximenez sherry.

The restaurant’s tapas menu allows diners to enjoy a large range of different foods, each served in small portions so a greater variety can be sampled. Some of the most popular include griddled fresh water king prawns with chilli, rock salt and garlic, roast peppers with goats cheese and Bush farm bison with chips and peppercorn sauce.

Diners can enjoy a late night dessert, such as a fresh fruit syllabub or our amazing raspberry brulee, over an espresso or a glass of port.

Everything is home made in our kitchens, right down to the warm butterscotch sauce drizzled over our apple tart.

home | food | drink | bookings