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Welcome to our new Spring supper menu. It is always an interesting time in the kitchen when we get around to sitting around the table to discuss a new season’s menu, mostly because the excitement in discussing new dishes is balanced with a natural reluctance to move away from some of the previous seasons’ favourites. The one dish that has survived on the menu for more than four years now is our Bouillabaisse. The key ingredients that make a Bouillabaisse stand out from other fish stews are saffron, fennel seeds, orange zest and rouille. Please do continue to tell us what you think.