• à la carte

à la carte


Oysters natural with red wine shallot vinaigrette (½ dozen)
Seared scallops with creamy mash, crispy prosciutto
Pea panna cotta, goat’s curd, garden peas, grilled zucchini and roasted macadamia nuts
Octopus carpaccio, chorizo and spring onion dressing
Twice cooked pork belly with apple and ginger purée, red wine jus


Atlantic salmon, braised cannellini beans, samphire, broccoli puree
Smoked king oyster mushroom, caramelised onion, mushroom ketchup
Roasted duck breast, carrot marmalade, roasted pecans, apricot puree and red wine jus
Beer battered fish and chips with tartare sauce, crushed peas
Pan seared barramundi, cauliflower puree, sultana and walnut dressing


Shoestring fries
Mesclun salad, house dressing and pickled shallots
Green beans with toasted almonds and parsley
Broccolini with garlic and parmesan
Creamy mash potato


The Baths Eton mess with seasonal berries and berry coulis
Tonka bean crème brûlée and Breton biscuit
Chocolate fondant with griottine cherries, candied pecans and mascarpone
Chocolate and passionfruit ganache, pistachio brittle and passionfruit sorbet
Pineapple carpaccio with raspberries, coconut sorbet and pistachio

Cheese selection (50g)

Le Jouvenceau

The farm cultivates 160 hectares of land which provides 75 per cent of the feed for the herd, resulting in the milk being a true reflection of the terroir. As the milk is used on the same day of milking, and travels such a short distance from dairy to fromagerie, it maintains a superior flavor and richness that is definitively reflected in the cheese. Rich brassica flavor and unctuous mouth feel make this cheese a pure pleasure to experience

Brebis petit agour

Milk collection is limited to within a 25km radius of the dairy thus truly reflecting its terroir. Matured for a minimum of 3 months, it develops a unique mottled rind. Nutty & sweet in taste

Bay of fires cloth bound cheedar

A small herd of specially bred cows, a very old recipe and techniques are imperative to the sharp rounded, slightly salty and crumbly texture following maturation of 12 to 24 months

Belfaux swiss gruyere

The dairy has been producing cheese for over 130 years. Each wheel requires 400 litres of raw whole milk and exhibits atypical condensed nuttiness and sweetness

Blue vein schärdinger Amadeus

Following generations old recipe, it is stored for 8-12 weeks and only produced in Denmark, developing a sharp and salty taste

Prices and dishes may change.
These prices do not include offers.

Free serviceInstant booking