Our menu is designed to allow us to produce what we think is the best food possible in challenging times. We are very lucky to have a superb organic vegetable co-op in the village providing us with seasonal veg grown only a few meters away, game is sourced locally and we have British wine available.

As seasons change and stock availability changes so will our menu. We aim to rotate items every 4-6 weeks trying out new ideas and reviving old ones. Our chef Aubin has been classically trained at Lycée Hôtelier Yvon Bourges in Dinard and will be curating our menu.

Current Menu

Evening Menu

Starters - £7

Egg with wasabi mayonnaise, soy sauce and honey vinaigrette, pickles, peanut

Roasted Scallop carpaccio, radish, and mango coulis

Main Course - £14

Poached Eggs on homemade brioche with asparagus and orange sauce

Flat Iron Steak with either spring veg and corn sauce or frites and chimichurri

Red Mullet with potato scales, caramelised carrot puree, asparagus and orange sauce

Moules Frites

Puddin - £6

Vanilla Crème Brulée

Tart Tatin (please order in advance)

Cheese Board - £6

Lunch/Snack menu - available lunchtimes only

French Onion Soup - £8

Gammon and Cheese Savoury Crepe- £10

Moules Frites - £10

Poached Eggs, Asparagus and homemade brioche - £10

Crepe Suzette - £6

Cheese Board - £6