Quartier

Soup of the day

Goats cheese and beetroot bonbon, pear crisp (v)

Fruits de mer, cauliflower purée, samphire, lobster emulsion

Marinated Scottish salmon, Cornish crab, rosehip and hibiscus Kombucha

Mackerel tartare, cockles, oyster emulsion, avocado and samphire

served with olive crostini

Roast pigeon with Jerusalem artichokes, Savoy cabbage and roast pistachio with red wine jus

Wild mushroom parfait, Rooibos jelly, micro salad. (vg)

Sides & Salads

Hand cut chips, French fries, mashed potatoes, seasonal vegetables, sweet potato fries, mushy peas, rocket and parmesan salad

Orkney beef filet, braised short rib, truffle potato purée, horseradish and French beans

Pan fried halibut, parsnip purée, colfiorito lentils, chilli jam and olive salsa

Marine risotto, roasted rainbow trout with squid ink aioli

Panfried stonebass fillet, mussels, samphire and radish mélange

Oven baked pork belly, braised red cabbage, celeriac purée and marjoram glazed apple

Gressingham duck breast, Heritage carrots, pickled pearl onions, red wine jus

Aubergine caviar, teriyaki glazed Shiitake mushrooms, polenta chips (vg)

Lobster Mac

Peppered 9oz Orkney Rib Eye, hand cut chips, béarnaise sauce

Charolais Cross beef burger, Gruyère, bacon, Eight tomato relish, hand cut chips

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

Caesar salad with chargrilled corn fed chicken breast, lardons, shaved Parmesan and anchovy dressing

Steak & ale pie. Shortcrust pastry. Mash

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

Hand Cut Chips, French Fries, Mashed Potatoes

Seasonal Vegetables, Sautéed Spinach, Mushy Peas

Mixed Leaf Salad with Feta and Olives, Rocket and Parmesan Salad

Mulled wine pear

Mulled wine pear covered in vanilla whipped ganache with white chocolate coating.

Coffee Praline

A beautiful crafted coffee and fondant praline with giaduja and candied sugar hazelnuts.

Apple crumble

Served with crème Anglaise

Crème Brûlée

Sticky toffee pudding

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 £17.5

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 cows 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 Cheese, 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 Chedder

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.