Dinner
Seasonal Menus Available Until Monday 31st August 2026
For tailored and luxury evenings.
3 courses £70pp / 5 courses £90pp / 8 courses £120pp
3 Course Feast
The full menu is brought to the table for everyone to help themselves, family-style.
To start:
Tomato, basil, lemon & ricotta garden with homemade bread & herb butter
Haddock & potato croquette, tartare & charred lemon
Chicken liver parfait, rhubarb chutney, brioche, smoked butter
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Main:
Whole Salt-Baked Wild Sea Bass
Tomahawk Rib of Beef with a smoked chimichurri.
Tenderstem, courgette, mint, pea & almond
Garlic & parsley roast new potatoes with charred lemon
Roasted heritage carrots with honey, cumin & whipped feta
Dessert:
Meringue, white chocolate, lemon & blueberry
Dart chocolate & salted caramel tart
5 Course Plated
Plated dining means each guest chooses their own dish from every course, served individually at the table.
Course 1 choose from:
Beef carpaccio, watercress, old roan wensleydale & garlic oil
Pea mousse, broad beans, courgette, feta & Olive (V)
Tomato bruschetta, basil, lemon whipped cream cheese & Yorkshire rapeseed oil
Course 2 choose from:
Gin & tonic cured salmon: cured salmon, soda bread crisp, pickled lemons, compressed cucumber, tonic jelly & dill mayonnaise
Scallop, pea mousse, black pudding crumb, brown butter
Bloody Mary prawn cocktail
Course 3 choose from:
Chicken supreme, truffled mash, wild mushroom & tarragon, cavolo nero & marsala sauce
Salmon fillet, crushed new potatoes, seasonal greens, split lemon & dill cream sauce
Truffle & garlic cauliflower steak, artichoke puree, roast new potatoes & sauteed greens
Course 4 choose from:
Meringue, white chocolate, lemon & blueberry
Dart chocolate & salted caramel tart
Champagne & raspberry posset
Course 5 choose from:
Local cheeseboard
8 Course Taster
Our chef's curated journey of small, seasonal courses, served in sequence to take you through the very best of the menu.
Amuse-Bouche
Chilled pea velouté, lemon verbena oil.
The Bread: Garlic & rosemary focaccia, herb butter, smoked sea salt.
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Starter (Cold)
Whitby Crab, avocado mousse, pickled radish, apple & dill.
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Starter (Warm)
Butter-poached Asparagus, crispy duck egg, tarragon
emulsion, hazelnut crumb & parma ham
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Fish
Cod, mushroom, jersey royals & chive.
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The Main
Chicken Ballotine stuffed with creamed leeks and roasted garlic, served with fondant potato & madeira jus.
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The Cleanser
Raspberry Sorbet with meringue crumb
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Dessert
Dark chocolate soil, white chocolate & raspberry mousse
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The Finale
Selection of Local Yorkshire Cheeses with homemade chutney and crackers.
​Wine/Drinks Pairing: £45 Per Guest