Evenings (Chef Jack Hancock) – Louie Louie
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Evening
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    • Snacks

    • Rock oyster hibiscus consommé (gf)

      4
    • Cornish goujères x 2 (v)

      4
    • Small plates

    • BBQ broccolini whipped romesco & hazelnuts (gf, v, vgno)

      8
    • Roast harissa-grilled octopus smoked beetroot remoulade & pistachio aioli

      10
    • Terrine of roast chicken trotter & mead with pickles & toast (gfo)

      9
    • Large plates

    • Dry aged pork chop  heritage tomato salad & Iberico ham butter (gf)

      18
    • BBQ monkfish blackened brassicas & pasanda sauce (gf)

      20
    • Ricotta gnocchi maitake, grilled leeks & summer herbs (v)

      17
    • Sides

    • Bombay potatoes (v, vgno)

      5
    • Dessert

    • Salted caramel custard tart Pedro Ximenez & coffee butterscotch (v)

      7
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