Chicken liver parfait, prune and Madeira jelly, toasted brioche
Moules marinière, Classic fish & chips, mushy peas
Braised pieces of lamb, swede purée
Roast sea bream, orange & capers
Chocolate sponge & custard
Executive chef experience and qualifications
Our head chef Matt Brown, who has an impressive history ranging from the Savoy, L’Escargot and most recently The Grosvenor House Hotel in Dubai, has revamped the menu to include traditional dishes such gravalax, fish pie, oysters as well as a few meat options.