Our Brasserie Menu is served daily from 6.30pm with last orders at 8.30pm, reservations are highly recommended as we are often fully booked.

Menu correct for 8th May 2026

* * * * * * * * * * * * * * * * * * * * * * * * * * * *
Starters

Mushroom Parfait - £12.00
Black Garlic Oil, Pickled Seaweed, Crumpet 

Lamb Shoulder Croquette - £13.00

Broad Bean & Shiso Hummus, Salted Lemon

Tuna - £13.00
Sesame Miso, Egg Yolk, Cucumber, Nori

Burratta - £12.00
Courgette Gazpacho, Pickled Mint, Cashew & Black Pepper Brittle

Mussels - £13.00
Mangalitza Black Pudding, Beer Vinegar, Parsley & Nasturtium Cream, Hafod Cheese Scone

Mains

Duck Leg - £28.00
Massaman Curry, Barbecued Pineapple, Charred Onion

Salt Aged Sirloin - £38.00

Sea Truffle & Bone Marrow Butter, Stout Teriyaki, King Oyster Mushroom

Cod - £34.00
Fennel & Wild Garlic Salad, Nduja Cream

Cauliflower Cheese Risotto - £26.00
Spelt & Pearl Barley, Baron Bigod, Caramelised Cauliflower, Rosemary, Summer Truffle

Crapaudine Beetroot  - £24.00
Cabbage, Dill, Fermented Beetroot & Mustard Seed Sauce

Sides served with each main course:-
Confit Potatoes with Wild Garlic Ranch & Rye Crumbs

Desserts

Mango Parfait - £9.00
Marigold, White Chocolate Cremeux 

Basque Cheesecake  - £9.00
Caramelised Milk, Soy Caramel, Coffee Granita

Fried Rice Pudding - £9.00
Gariguette Strawberry, Brown Butter & Vanilla Custard, Sweet Cicely

Trifle - £9.00
Gooseberry Jelly, Lemon Curd, Fennel Pollen Meringue

Cheese - £14.00
A Selection of Cheeses from the Award Winning Courtyard Dairy, Biscuits, Chutney


 * * * * * * * * * * * * * * * * * * * * * * * * * * * *

Coffee* £3.60
*
Decaffeinated Coffee is Available

Items on this Menu are prepared using local and seasonal ingredients or produce.

 Fish is sourced from sustainable stocks. Some dishes may contain nuts or nut oil, please ask for details.

Allergen Information
Please advise our staff of any food allergy issues at the earliest opportunity, so that they can assist with appropriate menu choices. As our menus change frequently, it may be necessary to seek guidance from the Chefs in some instances.