Starter
Classic french onion soup
2 day caramelised
Gruyere croutons
Main Course
Pan fried duck breast
Braised leeks
Vichy carrots
Beetroot puree
Crispy shallots
Dessert
Melt in the middle chocolate fondant
Chocolate soil
Mandarin gel
Starter
Ham hock terrine
House piccalilli gel
Pickled shallots & carrots
Rosemary & maldon focaccia crisps
Main Course
Pan fried cod loin
Spring onion potato cake
Braised leek strings
in a mussels, white wine & cream broth
Salt & vinegar scraps
Dessert
Tarte au citron
Sharp lemon tart with raspberry coulis
Fresh raspberries and spun sugar
Starter
Malaysian chicken spring rolls
Lime & siracha mayonnaise dip
Main Course
Dry aged onglet steak – served pink
‘Proper’ beef dripping chips
Molly’s peppercorn sauce
Thyme infused shallots
Tender stem broccoli
Dessert
Molly’s sticky toffee pudding
Butterscotch sauce
Starter
Tomato & caper Tartare
Whipped avocado mousse
Focaccia crouton
Balsamic glaze
Main Course
Winter squash & spinach wellington
Chili & butter sauce
Balsamic glazed tender stem
Lyonnaise potatoes
Dessert
Molly’s sticky toffee pudding
Butterscotch sauce