Beetroot Cured Salmon
Sturia Caviar, Chamomile Lawn Gin and Crème Fraîche Sorbet, Compressed Cucumber
Head Chef Varun Khanna
Offering modern British food with some contemporary twists
This Season's Highlights
Braised Beef Cheek
Confit Wagyu Fat Mushroom, Celeriac Two-Ways, Lovage Emulsion, Walnut Gel
Crab Curry
Dressed Whitby Crab, Brown Crab Bhaji, Curried Carrot, Coconut and Lobster Bisque
Beetroot Tartare
Grapefruit, Pickled Chilli, Rhubarb, Mirin Mayonnaise, Pickled Turnip
North Yorkshire Lamb
Herb Crusted Loin, Slow-cooked Shoulder, New Season Wild Garlic, Late Winter Vegetables
Poached Cod
Cod Cheek Beignet, Mango Mayonnaise, Cucumber ‘Caviar’, Popadom, Lemongrass & Coconut
Cannon of Sirloin
Confit Potato, Broccoli and Stilton Pureé, Braised Shallot, Sour Cream, Sturia Caviar
Langoustine Pappardelle
Dill Hollandaise, Chilli Jam
Dark Chocolate Parfait
Cherry and Parkin Ice-Cream
BBQ Jerusalem Artichokes (V)
Rhuby Crumble Custard, Pickled Enoki, Truffle Potato Crisps
The Restaurant
Formal yet relaxed
Welcome to our comfortable fine dining oasis, a culinary haven that seamlessly blends sophistication with a laid-back charm. The ambiance is both smart and relaxed, featuring plush yet unpretentious furnishings that beckon guests to unwind.
Soft, warm lighting casts a gentle glow over the space, creating an inviting and intimate atmosphere. The air is filled with a symphony of laughter and the clinking of glasses, as diners enjoy the exquisite fare in a setting which is more relaxed chic rather than a formal dining space.
The Produce
Where Every Plate Begins with the Finest Produce
When only the very best will do
Chef Varun creates culinary excellence by seamlessly blending luxury and local ingredients. From rare truffles or A5 Wagyu from Japan to fresh, locally-sourced produce, each element is thoughtfully selected for an exquisite dining experience that celebrates both global indulgence and community sustainability.