Winemaker Tony Lee is a qualified chef: his dishes complement the wines. Many dishes change seasonally.
Atlantic salmon with miso mayo
Mushroom sausage rolls with smoked tomato sauce
Sesame rice, sugar snap peas
Leek, quark & grapefruit
Asparagus, blood orange & goat curd
Tomato salad with red wine vinegar, mint and feta
Spiced meatballs with yoghurt dip
Avocado with candied walnuts and pancetta
Triple cream cheese with apple
Blue cheese with figs in port
Vanilla ice cream and hot choc sauce
We do not take lunch bookings. We are a small, informal venue best suited to small groups of two to four.
We are adept at catering for gluten intolerance, vegetarians, pescatarians, and pregnancies. We love serving soft cheeses and cured meats with some dishes, but will serve them on the side whenever there’s one party member with an issue: the omnivores can try everything whilst the abstainers can still enjoy a meal to suit.