These classics have made it onto our menu. Our mission is to cook those tried-and-tested dishes to perfection.
‘I’ve had this before, but it’s never tasted this good!’
with orange mustard dressing, rocket, lamb’s lettuce, radish sprouts, garden cress, camelina oil, roasted nuts and croutons | 10.5 |
Pear terrine, warm bean salad, crispy pork belly, accompanied by a sauce with lardons | 12.5 |
with pointed cabbage, grapefruit and chestnuts | 17.5 |
with pumpkin puree, porcini, apple and malt beer | 16.5 |
Smooth and creamy with marjoram and croutons | 8.5 |
with potato-and-celery purée, green beans and roasted onion rings | 26.9 |
filled with pumpkin and parsnip, with sauteed porcini and nuts | 19.5 |
Pike-perch fillet with chives-potato salad and tartar sauce | 22.9 |
Lobscouse with beetroot, a fried egg, pickled herring and gherkins | 18.9 |
with beetroot, vegan fried egg, vegan pickled rollmops and gherkins | 17.9 |
Pan fried catch of the day in a wholegrain mustard sauce with fried potatoes and a colourful salad | 26.9 |
with sugar and cinnamon | 9.5 |
with home-made vanilla ice cream on the side | 10.5 |
Cinnamon pastry ice cream with warm raspberries Or a non-vegan version with advocaat or hot Valrhona chocolate | 8.9 |
with semolina dumplings | 8.5 |