- STEAKHOUSE -
Christmas Festive Menu*
2 courses £29 | 3 courses £32
* Menu is available weekdays from 25th November to 24th December between 12 noon and 5pm.
All menu items are subject to change based on seasonality and availability. Please inform our staff of any dietary requirements or food allergies before placing your order. While we take every precaution, we cannot guarantee an entirely allergen-free environment. Dishes may contain traces of nuts, gluten, or shell fragments.
APERITIVO
Cinnamon Bellini
A festive blend of prosecco and white peach, with a warm hint of cinnamon.
£9
Aperol Spritz
A refreshing mix of prosecco, Aperol, and a splash of soda for a classic Italian cocktail.
£9
STARTERS
Sous Vide Shetland Salmon
Delicately cooked Shetland salmon, paired with pickled fennel, a vibrant watercress velouté, and finished with a touch of leek ash.
Braised Smoked Ox Cheeks
Tender smoked ox cheeks paired with curry mayo and crispy potato croquettes. Rich and flavourful.
Chicken Liver Parfait
Smooth chicken liver parfait accompanied by sweet apricot jelly, pickled walnut, and crisp herb crostini.
Forest Mushroom Arancini
Crispy forest mushroom arancini served with truffle mayo, sautéed mushrooms, and a delicate parmesan tuile.
MAIN COURSES
10oz Dry-Aged Sirloin Steak
Expertly cooked to perfection, served with crispy fries, fresh watercress, and a rich peppercorn sauce for a flavourful and satisfying meal.
Easy Roasted Turkey
Served with crispy roast potatoes, seasonal root vegetables, tender sprouts, and savoury pigs in blankets, this dish offers a classic and comforting feast perfect for any occasion.
Roasted Butternut Squash, Watercress Velouté
A flavourful combination of roasted butternut squash, accompanied by a smooth watercress velouté, topped with toasted seeds, fresh kohlrabi, and crispy kale for a delightful mix of textures and tastes.
Pan-fried Wild Halibut, Smoked Mackerel
A perfectly pan-fried wild halibut paired with rich smoked mackerel, served alongside tender broccoli, caramelised carrot, and finished with a velvety hollandaise sauce for a refined and flavourful dish.
Potato and Truffle Gnocchi
Delicate gnocchi served with a silky cauliflower purée, accompanied by sautéed spinach and roasted parsnip for a rich and earthy flavour combination.
Brixham King Scallops Linguini
Tender scallops served over black ink linguini, enhanced by a rich crab bisque and a hint of chilli for a perfect balance of flavours and heat.
DESSERTS
Baked Chocolate Cookie
A warm, gooey chocolate cookie topped with creamy vanilla ice cream and a sprinkle of crushed pistachios for a perfect blend of sweetness and crunch.
Ultimate Christmas Pudding
Rich and indulgent Christmas pudding drizzled with warm toffee sauce, served with smooth custard, and finished with a light dusting of sugar.