Shop – Click & Collect

Restaurant gift vouchers (posted), Dine at home & Special Pre order set menus can be found in our online shop below.  Place your order for click and collect.

Open Fri-Sat 4pm-9pm throughout lockdown (Open 12pm-6pm on Sun 14th Feb for our Valentines specials).

Valentines Set Menu 12-14 Feb – £40 per person – Pre Order by 8pm on Wednesday 10th Feb

• Starter – Kiln Smoked Salmon Tart, Creme Fraiche, Cucumber, Salmon Caviar.
• Main – Salt Cured Slow Cooked Belly Pork, Pomme Anna, Black Pudding & Apple Fritter, Carrot Puree, Crispy Kale.
• Dessert – Chocolate & Cherry Torte, Almond Tuille, Amaretto Cream.
• Petit Fours – Coffee Butter Truffles & Rose Pate De Fruit.

The Valentines Platter – 12-14 Feb – £75 per platter (serves 2) – Pre order by 8pm on Wednesday 10th Feb.

• Dressed Whole Lobster
• Dressed Whitby Crab
• Kiln Smoked Scottish Salmon Pate
• Lindisfarne Rock Oysters
• Marinated King Prawns
• Beetroot Salmon Gravadlax
• Strawberry & White Chocolate Pavlova

Street Food Set Menu – 5-6 Feb – £25 per person – Pre order by 8pm on Wednesday 3th Feb.

• Beef cheek arancini, hendos & red onion jam, roast garlic mayo.
• Moss valley belly pork bao buns, kimchi, sesame seeds & spring onion.
• Sriracha spiced chicken flat breads, crispy chicken skin & jalapeno slaw.
• Rabbit & chorizo empanadas with green chilli & mint salsa verde.
• Charred corn on the cob with parmesan cheese & garlic herb butter.
• Rosemary sea salted chunky chips.
• Churros with salted caramel sauce.

Reece Elliott Collab Menu – 27th Feb – £40 per person – Pre Order by 8pm on Wednesday 24th Feb

• Starter –  Smoked Scottish salmon & crab roulade, dill emulsion, pickled apple & watercress tuille.
• Main –  Yeast crusted duck breast, confit duck leg croquette, truffle pommes anna, beetroot, red wine sauce.
• Dessert –  White chocolate panna cotta, aerated pistachio & olive oil sponge, Yorkshire forced rhubarb.
• Petit Fours – Dark chocolate & orange liquor truffles.

Luke Rhodes Collab Menu – 27th March – £45 per person – Pre Order by 8pm on Wednesday 24th March

• Starter –  Dressed lobster, langoustine emulsion, avocado puree, charred corn, pico de gallo, tortilla crisp.
• Main –  Hendersons braised beef cheek, brown butter mash, cauliflower puree, swiss chard, truffle butter.
• Dessert –  70% Chocolate cremeaux tart, blood orange curd, caramelised white chocolate crumble, cocoa glass tuille.
• Petit Fours – Caramac fudge & biscoff truffles.