NEW MENU NIGHT
Spring’s arrival has caused a stir of excitement in our kitchen, and we’ve channelled it all into some fresh culinary offerings. Setting the scene for seasonal delights, among them roasted cauliflower with chicory and confit egg yolk, confit lamb shoulder with rose harissa and corn fed chicken breast with hispi cabbage and merguez sausage. A mere snippet of our new Spring a la carte menu. We’ll leave you the pleasure of discovering the rest.