On Arrival
Alberto Nani Organic Prosecco
On the Table
Nero d’Avola Organic Merlot, Italy
Paco & Lola Albariño, Rías Biaxas
Belu Natural Spring Water
Trealy Farm Antipasti
A selection of premium Trealy Farm cured meats, artisan cheeses, and marinated olives, served with freshly baked bread
Chargrilled Mediterranean-style vegetables with vegan cheese and marinated olives, served with freshly baked bread.
Start
Rabbit & Ricotta Ravioli
Handcrafted ravioli filled with tender rabbit and creamy ricotta, served with vibrant broad beans, sweet peas, a velvety roasted butternut purée, and finished with a rich burnt butter sauce.
Wild Mushroom & Chestnut Pâté
A rich and earthy blend of wild mushrooms and chestnuts, complemented by a smoky burnt leek purée and a sweet, tangy caramelised banana shallot relish. (vg)
Main
Cured Monmouthshire Pork Belly
Succulent, slow-cured pork belly served with a buttery fondant potato, roasted rainbow carrots, silky apple purée, and a rich red wine jus, finished with a delicate celeriac chutney for a perfect balance of flavour.
Spring Bean & Wye Valley Asparagus Cassoulet
A hearty blend of butterbeans, broad beans, and tender Wye Valley asparagus in a rich, aromatic cassoulet, complemented by velvety artichoke purée and finished with crispy wild nettles for a touch of texture and earthiness (vg)
Dessert
Vanilla Crème Brûlée
Silky smooth vanilla-infused crème brûlée served with a Herefordshire strawberry purée and a delicate lavender crumb for a fragrant, floral finish.
