Life in the restaurant game is never dull. Each day comes with its own set of challenges and things change quickly. It’s one of the reasons why we are constantly trying to up our game to ensure we stay in tune with current trends so that we can offer our customers a brilliant dining experience.
Having already made some changes to our menu ahead of summer, we’ve used the last few weeks to take on some feedback from loyal supporters and Head Chef Adam and his team in the kitchen have been working hard at making improvements.
“We’re going really summery with fresh, vibrant flavours using all the seasonal vegetables and produce coming in. We’ve still got the option for three courses but we look at how people are changing their eating styles to go with more sharing options,” says Chef Adam.
“If you’re sat on our terrace enjoying an Aperol Spritz and just want something light and social, you can order a selection of starters and snacks and just enjoy them with friends.”
And now we have been able to lift our game a notch and we’re hoping that you, our wonderful customers, enjoy the changes.
Visitors for lunch will notice that we’ve kept things pretty much the same but have added dishes like the Crispy Aubergine, Miso Caramel, Toasted Sesame Seeds and the Soft Shell Crab Taco with Pickled Ginger, Sriracha, Kecap Manis (a sweet Indonesian Soy Sauce) and Coriander to the Light Bites.
Another dish that’s proving really popular, we think it has something to do with the glorious sunshine, is the Nourish Bowl. A colourful mix of Vegetables, Vermicelli Rice Noodles, Ginger and Soy Dressing to satisfy the vegetarians or you can add Chicken or Sea Trout.
There’s also been a slight adjustment to the Mac and Cheese with the dish now adapted to Oricecchiette, Baron Bigod Sauce, Truffle Oil, Spinach with Smoked Garlic Ciabatta.
The new stars of the menu feature at dinner time with the snack menu, perfect to nibble while sipping a sundowner, including Fried Sprats, Gentlemen’s Relish Mayonnaise and Vinegar Powder or a Beer Battered Oyster, Keta Caviar and Wild Herb Oil.
On the starters list, the addition of Squid and Samphire Pakora, Chip Shop Curry Sauce and Pickled Carrot and Pan Fried Chicken Livers, Sweetcorn Puree and Chicken Scratchings are exciting new dishes.
The meat lovers will enjoy the Miso Glazed Dingley Dell Pluma, Pea Puree, Potato and Anchovy Terrine. This dish is finished off with a Pigs Tail garnish which adds a crunchy, tasty morsel much like enjoying a piece of pork crackling with a roast.
On the desert front, a Pistachio Cake, Matcha Delice, Rose Jelly with Pistachio Ice Cream and Passionfruit Meringue Pie with Lime Pearls and Yuzu Sorbet are proving popular. As is the Clotted Cream Panna Cotta with Strawberry and Basil Sorbet.
“We’ve got Wimbledon around the corner and so we’ve got the strawberries and cream featuring strongly and we’re really pushing our team in the kitchen and giving them a platform to showcase their skills while bringing in a taste of summer.”