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4 course

tasting menu 


Amuse Bouche

To Start 

Duck and Foie gras parfait 

Figs and onion chutney |black garlic and charcoal brioche.


In between 

Spaghetti chitarra

Wild mushrooms|pancetta|taralli crumbs.


To Follow

40 Day Aged Sirloin

Roasted Vegetables| Kampot pepper sauce.


Rhug Estate Organic Chicken breast 

Root vegetables|Barley Pilaf| Perigourdine sauce.

To Finish 

Deconstructed Sicilian Cannolo

Christmas pudding ice cream| Welsh Honey.


£ 48.per person

Before ordering please make us aware of any  food allergies or intolerance that you may have; We will be more than happy to offer suitable alternatives.


All Our Menus  Prices Are Included of V.A.T.

A Discretionary 12.5% Service Charge will be Added To Your Bill .


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