Using top quality local produce, free-range and organic where possible, the excellent food at lunchtime includes sandwiches, seafood ceviche, a platter of smoked meats, fish, cheese and home-baked bread with chutney and pickles, squash, rosemary and pine nut risotto, and venison burger with plum chutney, with evening choices such as steamed mussels with creamed leeks and scrumpy cider, braised belly of saddleback pork stuffed with apricots and spinach forcemeat with a sweet potato purée and coriander and lemon couscous, and wild bass fillet with sunblush tomato and black olive potatoes.
Bar food times: 12 - 2.30, 6 - 9
Reader Comments
andrew_hewitt
Thursday 20 May 2010 9:23:34 pm