with orange poached beetroot and pickled horseradish
Pan Fried Pigeon Breast
with duxelle of wild mushrooms and Burham blackberry jus
Roasted Breast of Turkey
Ballotine of turkey breast with an apricot stuffing, served with a turkey thigh croquette, pan fried brussel sprouts with chestnuts and bacon, honey roasted parsnips and duck fat roasted new potatoes alongside a juniper jus
Chart Farm Venison Shank
Served with rosemary infused mashed potato, roasted kentish vegetables and a sloe berry jus
Homemade and served with bailey's creme anglaise
Clementine Creme Brulee
served with a winter spiced biscuit
All our food is freshly prepared and cooked to order so at busy times there may be a longer wait.
Please don't hesitate to speak to our staff if you have any food allergies or intolerances.
Most of our dishes can be made gluten free. 'Service is discretionary but for tables of 8 guests or more 10% gratuity will be added to your bill'.
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