Winemaker Tony Lee is a qualified chef: his dishes complement the wines. Many dishes change seasonally.
Atlantic salmon with miso mayo
Mushroom in vine leaves
Almond skordalia, cucumber pick with capers
Fig, jamon & vincotto
BBQ quail with lemon wedge
Tomato salad with feta & mint
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 six.
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.