Executive chef Matthew Hinde has created an impressive menu with Spiced Potato Rosti, Topped with Smoked Cod, lemon & coriander salad amongst the starters, main courses that include; Grilled Chicken Supreme Florentine with wilted spinach, paprika baby potatoes, cheddar veloute & wholegrain mustard; Crisp Roast Duck with Asian Flavours, marinated starfruit, cucumber, coriander & pickled ginger; and Sesame & Lime Crusted Salmon Steak, Thai rice, lemongrass and lime butter.

Matthew and his team of chefs follow the principles of the HACCP in sourcing and preparing all their dishes. All meats are cooked to order, thus preserving the freshness and vibrancy of their flavours, and if you fancy something that isn't on the menu, they will do their very best to provide it.

We cater fully for your dietary requirements with a selection of vegetarian and coeliac friendly food, or contact us in advance and we will cater for your specific needs.