Quartier

Soup of the Day (v)

Marinated Scottish salmon, crab and avocado, yuzu dressing

Seared Recheado Masala scallop, cauliflower cous cous, pickled cucumber, lime and mint yoghurt.

Thai beef carpaccio, papaya, carrot, chilli, peanut and spring onion salad

Tamarind glazed roast quail, harissa, pepper and bulgar wheat with seasonal baby vegetables

Ceviche of King Oyster mushrooms, Huancaina sauce. (vg)

Kohlrabi and avocado ravioli, wasabi pea purée, chilli and lemon jam

Sides & Salads

Hand cut chips, french fries, mashed potatoes, seasonal vegetables, sweet potato fries, mushy peas, chargrilled baby gem, rocket and parmesan salad

Orkney beef fillet, brisket croquette, purple potato purée, shallots, truffle jus

Roast pork filet, Iberico ham, marjoram potato fondant, savoy cabbage and mixed peppers

Pan fried Halibut with a potato crust, white bean purée with braised kale and a tomato and caper fondue

Wild Sea bass, squid ink risotto with a herb emulsion

Pan fried Red mullet, braised lentils, mussel and fennel sofrito

Red onion Pakora, roasted Freekeh with a mango and lime salsa

Chicken Caesar salad

Chargrilled chicken breast, lardons, shaved Parmesan, anchovy dressing

9oz. Orkney rib eye, hand cut chips, béarnaise sauce.

Charolais Cross beef burger, gruyère, bacon, tomato relish, hand cut chips.

Soybean burger, avocado, Eight tomato relish, spicy hand cut chips. (v)

Traditional beer battered cod, hand cut chips, tartare sauce.

King prawn linguini, kombu, chilli oil

Hand cut-chips/french fries/mashed potatoes

Seasonal vegetables/sautéed spinach/mushy peas

Mixed leaf salad with feta and olives/rocket and Parmesan salad

Gin ’T’ cheesecake

A delicately infused citrus and juniper flavoured cheesecake with a gin and tonic jelly

Lady Pink

A beautiful apple shaped dessert made with a rich and creamy white chocolate mousse with a wonderful tart apple and dill centre

Brownie choco dome

A total indulgence, a white chocolate sphere filled with moist chocolate brownies and marscapone cream, all revealed with a delicious hot caramel sauce

Magnum selection

A delicate victoria sponge, surrounded with strawberry mousse and sealed in white chocolate, the second, covered in vanilla mousse and covered in milk chocolate

Coconut parfait rose

A beautifully light coconut parfait with a refreshing lemon centre on a delicate sponge base with subtle hints of rosemary and cardamom

Ice cream and sorbet selection

Chef's Selection of Desserts

Eight Truffles

Selection of 3

Selection of 6

SELECTION OF BRITISH CHEESE

Personal £8.75 Table £17.50

Baron Bigod

Fen Farm, Suffolk

The only traditional raw milk Brie-de-Meaux style cheese produced in the UK. Baron Bigod is a cream, white bloomy-rind cheese handmade on the farm by Jonny and the team, from their own Montebeliarde cow's milk

Burt's blue

Ollerton, Cheshire

Burt's Blue is a semi-soft cow's milk cheese, punctuated with blue veins. Each cheese is handmade using the milk from local dairies

Lavender Hill

Pylle, Somerset

Lavender Hill is a soft mould-ripened goat's cheese, rolled in Lavender Petals. Made by Pete Humphries in Somerset using pasteurised milk from the dairy's own herd of white Saanen, brown and white Toggenburg, black and white British Alpine and Anglo-Nubian goats

Pave Cobble

Bagborough Farm, Shepton Mallet

A new ewe's milk cheese from Somerset's White Lake, moulded into a truncated pyramid. The pate is springy and soft, with a melting quality on the palate. On first taste notes of sweet cream emerge, followed by fresh cobnuts and a slight lanolin gaminess that deepens the complexity of this rather young cheese

Quicke's Vintage Cheddar

Home Farm, Devon

Quicke's Mature is allowed to breathe as it matures for at least 24 months giving the intense Cheddar its hallmark rind and depth of flavour. It has a rich complex flavour which develops as it teaches the back of your palate