Light Bites

Soup of the Day, Fresh Bread

Bloomer Sandwich - Baked Ham, Mature Irish Cheddar, Pickled Red Onion, Ballymaloe Tomato Relish, Salad Garnish

Atlantic Prawns in Marie Rose Sauce, Wheaten Bread, Salad Garnish

Cheeseboard, Apple & Fig Chutney & Crackers

Selection of Daily Starters

CLUB WHITE

1. Pleno Viura Chardonnay, Navarra, Spain (12.5% Vol) £24.50
A dry, crisp, and balanced white, with a refreshing lemon and apple character.

CLUB ROSÉ

2. Pleno Garnacha Rosado, Navarra, Spain (12.5% Vol) £24.50
“This is a stunning wine with summer pudding nuances on the nose and palate and a sleek, savoury finish.” (Matthew Jukes) Dry but not bone dry.

CLUB RED

3. Pleno Tempranillo, Navarra, Spain (13.5% Vol) £24.50
Chosen as a Best Value Wine of the Month by Decanter Magazine.
This is a lovely soft, easy drinking Tempranillo with bright cherry and strawberry fruit. Medium to full bodied.

CLUB CLARET

4. Chateau Vieux Barrail, Bordeaux, France (13.5% Vol) £31.95
Merlot, Cabernet Sauvignon and Cabernet Franc blend. This red shows luscious fruits with a touch of toasty oak, richness, and complexity. It isn’t often a Bordeaux with this range of flavours and complexity comes along at this great price. Made by Bertrand Bourdil, former winemaker at Château Mouton Rothschild!!

WHITES

5. Wildflower Pinot Grigio, Recas, Romania (12% Vol) £24.50
Opulent aromas of grapefruit and peach follow through to the palate.
Light in body, abundant melon, apple, and a citrusy finish.

6. The Holy Snail Sauvignon Blanc, Loire, France (12%) £28.95
Old World Sauvignon that is a halfway house from a Sancerre to a Kiwi, fruit driven style
Captivatingly fresh, beautifully balanced, long, and full in the mouth. A firm favourite.

7. The Jumper Sauvignon Blanc, Marlborough, New Zealand (12.5% Vol) £31.95
Tiny boutique production of 10,000 cases per year! From Hunter`s Winery, established by Belfast man Ernie Hunter. “4.5 STARS. Immediately appealing..up front & flavoursome & very tasty.” (Wine Orbit)

8. Domaine des Lauriers Picpoul de Pinet, Languedoc, France (13% Vol) £31.95
Fine notes of honey, citrus fruit, green lemon skin and asparagus which intensify in the mouth. Supported by a lively finish. A club favourite!

9. Selle e Mosca Vermentino di Sardegna 2023, Sardinia, Italy £34.95
NEW! A juicy, aromatic gem of a wine with grapefruit & lime aromas with hints of almond, stones & citrus zest. On the palate the citrus notes predominate with pear & some tangy tropical fruit. For medium to full flavoured dishes.

10. Alba Vega Albariño, Rias Baixas, Spain (13% Vol) £38.95
Peach, pear, almond and fresh herb flavours mingle in this round, sleek white. This 100% Albariño is perfect with fish and shellfish.

11. Jean-Marc Gilet Vouvray Sec Les Perruches, Touraine, Loire £49.95

NEW! A MUST TRY! Classic Chenin Blanc. 20 to 40 years old vines. Harvested by hand, 20% aged in barrel, 6 months on lees. Expressive aromas of white fruit supported by hints of fresh almonds & acacia flowers. Palate is soft & persistent with full notes of citrus fruits & toasted hazelnuts. 5^th generation family owned estate.

12. Pommier Chablis, Burgundy, France (12.5% Vol) £59.95
“89/100. OUTSTANDING...aromatically like the Petit Chablis but it’s even fresher... excellent density & power to the mouth coating flavors that terminate in an equally refreshing, clean, dry & more mineral-driven finale that is just a bit firmer...very good & worth checking out.” (Burghound, Oct 10, 2021) Certified Organic.

REDS

13. Wildflower Pinot Noir, Recas, Romania (12.5% Vol) £24.50

“Red fruits to the fore, with elements of cherry, redcurrant & cranberry and the right amount of refreshing acidity, to hold it all together.” (Business Post)

14. Vinhas de Invejosa Tinto Reserva, Vinho Regional Peninsula de Setubal £32.95

BRAND NEW! Portugal – Winemaker of the year 2023 – JAIME QUENDERA! Superb Reserva. Castelao with Alicante Bouschet, Merlot, Cabernet Sauvignon & Syrah. Aged in French & American oak. Full, plush red with strawberry, currant, blackberry & toast hints. Great structure.

15. Domaine Les Yeuses Merlot, Languedoc, France (13% Vol) £31.95
“SILVER Medal” (Concours des Grands Vins du Languedoc Roussillon) Medium bodied, ripe red with damson and plum notes. In the style of quality St. Emilion/Pomerol Bordeaux.

16. Beyond the River Shiraz, Australia, South Eastern Australia (13.5%) £29.95
Welcoming on the nose with aromas of dark, ripe blackberries. Deep, rich
And mellow on the palate with fruit flavours & a hint of spice at the finish.

17. La Linda Malbec, Mendoza, Argentina (14% Vol) £32.95
“An unaged Malbec from Maipú that offers a nose of ripe plum and pitted fruit and just a hint of spice. Juicy in the mouth, delivering soft tannins and a fleshy feel.” (Vinous, Oct 2020)

18. Torre de Oña Finca San Martin Crianza, Rioja, Spain (14% Vol) £38.95
“91/100. Spice-accented cherry, black raspberry, vanilla & mocha aromas show fine clarity. expansive on the palate..sappy red & dark berry, floral pastille & cola flavors sharpened by a peppery nuance, which is given shape by smooth, even tannins.” (Josh Raynolds, Vinous)

19. Château Labattut, St Georges- St Emilion, Bordeaux, France (14% Vol) £41.95
“GOLD MEDAL” (Concours des Grands Vins de France) From one of the leading satellite areas of Saint Emilion. Merlot dominated. Aged in French oak. Made by Bertrand Bourdil, former winemaker at Château Mouton Rothschild.

20. Villa Borghetti Valpolicella Classico, Veneto £46.95

NEW! Modern wine made from traditional Veronese grapes (Corvina Veronese 70%, Rondinella 20%, Corvinone 10%) Punchy & bright notes of fresh cherry, red berry/raspberry, crushed white pepper & licorice hints. Medium bodied, elegant. Great with fuller flavoured seafood, pork, lamb.

21. Domaine Usseglio Lirac Rouge 2022, Rhone £69.95

NEW! 60% Grenache, 20% Mourvedre, 10% Syrah & 10% Cinsault, all aged in wood. Striking scents of black cherries & raspberries…full bodied & creamy supple in feel, silky textured finish & just a touch of warmth.

HALF BOTTLES

WHITE

22. Stoneburn Marlborough Sauvignon Blanc 2024 £16.95

Attractive & elegant on the nose…sappy gooseberry & citrus notes & a smooth refreshing palate. Intense aromatics of guava, lime & passion fruit, vibrant tropical notes.

RED

23. Porta 6 Tinto, Lisboa, Portugal (13.5% Vol) £17.95

NEW! “GOLD MEDAL WINNER” (Los Angeles Intl. Wine Competition)
“OUTSTANDING. ...the aroma shows intense, ripe summer pudding fruits with a spicy accent. Refreshing, modern style with linen-textured tannins & bright acidity, the fruit & oak are well-integrated. Long finish.” (International Wine & Spirit Competition) As seen on BBC’s Saturday Kitchen! James Martin’s favourite!

50CL - RED

24. Rioja Vega Crianza, Rioja, Spain (14% Vol) £19.95
“Lovely Rioja, very contemporary in style but hailing from an ancient estate near Haro and made using Tempranillo and Mazuelo. Aged in oak, but not overly so, it is bright and smooth with flavours of vanilla, spices, and cherries. Excellent with game such as pheasant or partridge.” (The Independent)

CHAMPAGNE & SPARKLING

25. Conde de Caralt Cava N.V., Penedes, Spain (12% Vol) £29.95
“BEST BUY. 87/100. A citrusy mouthfeel isn’t overly bubbly, while pithy lime and tangerine flavors finish mild, with tangy acidity and a cleansing quality.” (Wine Enthusiast) Made in the same way as Champagne (second fermentation in bottle).

26. Romeo & Juliet Prosecco Spumante N.V., Veneto Italy (11% Vol) £35.95
The romantically inspiring city of Verona is where this producer Pasqua was founded in 1925. It also provides the backdrop for Shakespeare’s Romeo & Juliet. This Prosecco is an homage to that love story. Lightly aromatic, easy-drinking with a soft mousse and an off-dry feel. Gentle flavours of lemon, clementine and white apple are lifted by soft acidity.

27. Louis Nouvelot Brut N.V., Champagne, France (12% Vol) £69.95
From the family owned and award-winning Baron Albert Champagne House.
“An almost perfect wine” (French Television Program `Un dîner presque parfait`)
“Combining two-thirds of red grapes (56% of Pinot Meunier) and one-third whites...offers fresh mixed fruit scents (exotic fruits, citrus) with similar characters on the palate, young and lively.” (Le Guide Hachette des Vins)

DESSERT WINE

28. La Fleur d’Or, Sauternes, Bordeaux, France 37.5cl (13.5% Vol) £35.95
“94/100. This is explosively rich, with almond cream, heather and honeysuckle aromas giving way to mouthwatering lime chiffon, papaya, and dried persimmon notes. Long and expansive, with intense citrus pâte de fruit on the finish.” (Wine Spectator)

PORT

29. Royal Oporto Tawny (19%) £34.95

30. Graham’s LBV 2017, Douro, Portugal (20% Vol) £42.50

Choux Pastries

​150ml Water

150ml Milk

110gr Butter

Pinch of Caster Sugar

Pinch of Salt

150gr Sieved Plain Flour

5 Eggs

METHOD

Preheat oven to 160c and place a small tray of water on the bottom

Put the water, milk, butter, sugar & salt in a saucepan

Bring to the boil then reduce the heat by half

Add the flour, stirring vigorously for a few minutes bringing the mixture together

Transfer to a mixing bowl & using the paddle attachment on your mixer and mix on a low speed

Whisk the eggs in a separate bowl and add them slowly to the paste, making sure the mix is well amalgamated

Put the mix in a piping bag & pipe the relevant size required onto a buttered non stick tray

Brush the top of each one with a little of beaten egg

Baked the pastry until golden & light

Transfer to a wire rack to cool

Baked Lemon & Sultana Cheesecake

​275gm Caster Sugar

50gm Butter

50gm Self Raising Flour

1/2 Level Teaspoon Baking Powder

5 Large Eggs

450grm Cream Cheese

40gm Plain Flour

Grated ring of 1 lemon

2 Teaspoon Fresh Lemon Juice

150ml Creme Friache

75gm Sultanas

METHOD

Pre Heat the Oven to 160c Gas Mark 3,

Oil an 8inch Loose bottomed cake tin / cheesecake tin with non stick baking paper

Beat 50gm of the sugar & the butter together until light & creamy, then stir in the self raising flour, baking powder & 1 Egg

Mix lightly together until blended well, Spoon the mix into the prepared tin & spread over the base & set aside

Separate the 4 eggs and reserve

Blend the cheese in a food processor until soft, gradually add the egg yolks & sugar and blend until smooth, pour into a bowl & stir in the remaining flour, lemon Juice & rind

Mix Lightly before adding the creme fraiche & sultanas, stirring well

In a separate bowl whisk the egg whites until stiff, fold lightly into the cheese mixture & pour into the tin on top of the sponge mix

Tap lightly to remove any air bubbles.

Bake in the oven for about 1 hour or until golden & firm. (cover over if browning too quick)

Cool for 2 - 3 hours

Sticky Toffee Sauce

​250gr Butter

160gr Soft Brown Sugar

80gr Caster Sugar

400ml Double Cream

METHOD

1. Melt the butter in a heavy based pot

2. Add the sugars and stir well to dissolve

3. Add the cream and bring to a vigorous simmer, then bubble for 5 minutes

Pour sauce over the top of the pudding

Sticky Toffee Pudding - Makes 12 Large Portions

150gr Butter (Extra for greasing tin)

360gr Dates, Finely Chopped

150gr Caster Sugar

150gr Brown Sugar

4 Medium Eggs, Lightly Beaten

360gr Self Raising Flour

2 Teaspoon Bicarbonate Soda

2 Teaspoon Baking Powder

500ml of Hot Water

METHOD

1. Preheat Oven to 180

2. Grease dish & set to the side

3. Put the dates in a bowl and cover with 500ml oh hot water

4. Sprinkle in the bicarbonate & set aside for 10 minutes

5. Beat the butter & sugar together until light & fluffy

6. Gradually whisk in the eggs, beating well between each addition

7. Sieve over the flour & baking powder and fold in, then mix in the date mixture with the water

The mixture will be very wet, but this is normal

8. Pour into the greased dish and bake for approx 30 minutes until the sponge is just coming away from the sides of the dish

Spiced Parsnip Soup (V)

2 tablespoon oil

3 cups finely diced parsnips

1 cup diced onion

8 cups vegetable stock

2 cups double cream

1/2 cup white wine

1 tablespoon curry powder

1/2 teaspoon cumin

1/2 teaspoon paprika

1/2 teaspoon turmeric

1/2 teaspoon chilli powder

METHOD

1. Heat the oil in a heavy based pan

2. Heat the onion and all spices in the oil for 5-7minutes

3. Add the parsnips and mix well with the spices

4. Add white wine and still

5. Add the stock and cook until the parsnips are soft and transparent

6. Move the liquid to a food processor or use a hand blender the blitz into a soup consistency

7. Add the cream, bring to a gentle simmer

8. Add salt & pepper to taste

Mushroom & Brandy Soup (V)

1 Tablespoon of Oil

3 Cups sliced mushrooms

1 Cup diced onions

6 Cups of vegetable stock

1/2 cup brandy

Teaspoon chopped thyme

Teaspoon chopped rosemary

Teaspoon truffle oil

2 cups of double cream

METHOD

1. Heat a heavy based pan with the oil

2. Add in the onions & mushrooms until soft

3. Add in the brandy - until it slightly reduces

4. Add in all the other ingredients & stock and bring to a gentle simmer

5. Move the liquid to a food processer or hand blend until smooth

6. Return to the heat & add the cream, bringing to the boil, simmer and add salt & pepper to taste

Cod with Borlotti Beans & Vanilla

​Ingredients:

4 Boneless Cod Steaks

2 Vanilla Pods

3 Garlic Cloves

6 Sprigs Thyme

500g Baby Onions

150g Smoked Bacon

1tsp Caster Sugar

100g Butter

100 ml Chicken Stock

1kg Fresh Borlotti Beans

1 Onion Peeled

1 Carrot Peeled

Method:

1. Shell the beans, cover with cold water in a large pan and bring to boil. Drain and cover again with fresh cold water.

2. Cut the Carrot and onion in half lengthways, add to the beans along with bacon, garlic and Thyme. Bring to the boil and simmer for 2 hours. When beans are cooked, season with salt and allow to cool.

3. Peel the baby onions, leaving root intact to stop onion falling apart, put in a pan with 25g of butter, a pinch of salt and the sugar. Cook until slightly caramelised, drain away butter, add 100ml chicken stock. Cover and cook for 15 minutes, set aside and keep warm.

4. Remove the vegetables, thyme and bacon from the beans; drain the beans keeping the liquid. Return the beans to the pan add 250ml of reserved cooking liquid, scrape in seeds from the Vanilla pods and reduce on a low heat until almost dry. Add 50g butter, stir gently with a wooden spoon to emulsify and add baby onions.

5. Season the Cod and place, skin down, in a hot, non-stick pan with a little olive oil. Continue to cook on a fairly high heat until skin is crispy (about 2 minutes), turn over and cook for a further 2-3 minutes, add the rest of the butter and baste for another minute.

6. Divide beans between 4 large bowls, place the cod on top skin side up and garnish with pea shoots, cress, rocket etc.

Escalope of Lambs Liver, Sherry and smoked Paprika

Ingredients:

4 x 150g slices lambs liver

1 large onion

25g butter

Splash of oil

4 tablespoons sherry

Splash of red wine vinegar

½ teaspoon smoked paprika

Method:

Peel the onion and slice as thinly as possible.

Heat the butter and fry the onions for 2-3 minutes.

Add a splash of oil and turn up the heat. Add the liver, and leave for 3 minutes without moving to caramelise.

Turn and fry for another 2 minutes.

Add the sherry, vinegar and paprika and stir for 30 seconds.

Chocolate Orange Brownie with Butterscotch Sauce

Brownie Ingredients:

225g Dark Chocolate225g Butter
1 Large Orange
3 Large Eggs
300g Caster Sugar
1tsp Vanilla Extract
100g Plain Flour
1tsp Baking Powder

1. Line a 22 x 30cm tray with parchment, preheat oven to 170 C

2. Melt 225g Dark Chocolate with butter and the zest of one orange. Cool slightly.

3. Whisk the juice from half of the orange with the eggs and caster sugar until pale & fluffy. Slowly whisk in chocolate mix, add 1tsp vanilla extract

4. Sieve together flour and baking powder, fold into egg mixture, pour into tray and bake for approx. 30mins. Leave to cool in tray

Butterscotch Sauce Ingredients:

90g Unsalted Butter

200 Muscovado Sugar

2tbsp Golden Syrup

90ml Double Cream

1. Gently heat, without boiling, butter, sugar and golden syrup

2. When smooth add double cream, cook for a few minutes taking care not to boil