Our kitchens are expertly run under the watchful eye of our talented head chef, Mr. Leemark O’Dean, and we are very proud of our reputation for food.
We believe that second rate ingredients produce second rate results, so it has always been our policy to source only the best produce available. Be it Aberdeen Angus steak and roast beef from Speyside - hand cut in our kitchen, smoked salmon and trout from the West coast of Scotland, fresh fish from British coastal waters or more exotic fish flown in, on ice, from all over the world.
Christmas 2012 - pre Xmas menu and feast
Use the links above to view our menu choices.
Dishes for one - or to share
Olive or tomato Focaccia bread with balsamic and olive oil and mixed olives
Our own special Nachos
Baked with melted cheese, served with chilli sauce, sour cream and jalapenos.
Whole Normandy Camembert baked and studded with fresh rosemary sprigs and served with warm Italian bread.
Breaded jalapenos stuffed with cream cheese, onion rings, single tail scampi, garlic bread, and potato shells filled with melted cheese, duck and Hoisin spring roll and prawn toast.
Tzatziki, humous, taramasalata, olives, grilled haloumi and crusty bread.
A selection of 6 English and continental cheeses garnished with celery, grapes onion relish ,served with crusty bread or biscuits.