The menu created by Lukas Pfaff, includes antipasti dishes such as marinated turbot and melon with a crispy, sweet chilli salad; a superb roasted vegetable soup with goat's cheese cappelletti and the freshest 'burrata' cheese with crisp aubergine and naturally sweet tomatoes.

Fish courses include braised baby monkfish wrapped in pancetta, skewered and grilled with fresh tomatoes and black olives, and pan-fried Dover sole with broccoli and pumpkin crisps. From the meat section, dishes can include crispy 'Gloucester Old Spot' pork with mashed potatoes and broad beans; roasted 'milk-fed' lamb with a basil and pine kernel crust and baked aubergine.

And not forgetting of course, the pasta. These include home-made black spaghetti with lobster and spring onions; risotto with glazed quail and 'lasagnette' with vegetables and cuttlefish...

Desserts are sleek and occasionally include the sublime nougat parfait pyramid with passion fruit ice cream; or for the chocolate die-hards, a warm chocolate and raspberry cake with manjari sauce.

Our menus change regularly and we are therefore unable to guarantee that dishes described here will be available all year round. Please take a look at our menu for confirmation of dishes current available.