Thoughtfully prepared food from a well balanced daily changing menu, using free-range eggs and chicken, includes sandwiches and ploughman's, with changing dishes such as moroccan lamb skewer with aubergine pickle and flat bread, fig, roquefort and chestnut tart with red wine dressing, spiced tempura mackerel fillet with mango chutney, crab linguine with ginger, red chilli and coriander, hazelnut gnocchi with mushroom sauce, wilted spinach and fried duck egg, beef, mushroom and ale casserole with herb dumplings, and seared duck breast with beetroot and potato rösti and red wine sauce.
Bar food times: 12 - 9.30 (9 Sun)
Reader Comments
pepperst
Thursday 03 September 2009 8:41:03 pm
adair
Thursday 25 June 2009 9:22:50 pm