Head Chef: Scott PatonDishes may contain traces of nuts, please make restaurant staff aware of any allergies. Are you curious...? Follow @ScottiPaton for

secret tips and insights from our kitchen. A discretionary 10% service charge will be applied to your bill.

Beetroot cured salmon, orange, fennel and rye

Confit duck leg fritter with spiced orange jam

Broccoli and stilton soup

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Rump of lamb with creamed cabbage and bacon and cider jus

Fillet of sea bass with herb risotto and garlic cream

Wild mushroom gnocchi with pecorino

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Chocolate and honey tart with vanilla ice cream

Selection of cheeses with crackers and preserves

Raspberry mousse, cherry sorbet and white chocolate

Boxing Day Lunch