Our head chef Spike has hand selected incredible ingredients from local suppliers and created a menu of dishes so good they really speak for themselves. An extensive wine menu accompanies our offering. Speak to our knowledgeable staff for pairing ideas.
Intros
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OLIVES
4.50 -
Prawn Crackers seasoned with Chinese salt & pepper with hoisin sauce
4.50 -
Warm ciabatta with balsamic oil
4.00 -
Homemade tortillas with chorizo and red pepper ketchup or sweet chilli aioli
4.00 -
Deep fried jalapeños with sweet chilli aioli
4.50
Starters
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Crispy calamari
deep fried, seasoned with Chinese chilli salt and pepper, served on a fresh Asian style salad, with a sweet chilli aioli dip
9.50 -
Goat’s cheese
Whipped goats cheese served on dried fruit crackers, topped with crushed roasted walnuts, fresh apple and a honey and thyme dressing (v)
9.00 -
brie
deep fried in panko breadcrumbs, deep fried, served with homemade caramelised onion jam and rocket leaf (v)
8.00 -
Chicken arancini
Crispy Arancini balls packed with shredded Chicken, flavoured with Mexican spices and a mozzarella centre, served with spicy Pico de Gallo and a chorizo and roasted red pepper ketchup.
9.50 -
Spiced potato bon bons
Potato bon bons flavoured with Indian herbs and spices, coated in panko breadcrumbs, deep fried and topped with mango chutney, served with a fresh cucumber, chilli, red onion and coriander salad and a zesty mint yogurt (v) (vegan on request)
9.00 -
King prawns
King prawns cooked in garlic and lemon butter, with sun blush tomatoes, fresh parsley and basil, served on top of warm toasted ciabatta and a herbed aioli (gf without ciabatta)
9.50 -
Ham hock
Slow braised ham hock, shredded and served on top of celeriac remoulade with garlic and fennel croutons, pea tendrils and mustard aioli
9.00 -
Crayfish cocktail
Crayfish served in bloody Mary sauce, topped with smoked salmon, and served with cucumber, cherry tomatoes and lemon dressing
10.00 -
Mussels
New Zealand mussels cooked in a creamy cider and pancetta sauce, topped with a lemon and garlic crumb, and served with warm ciabatta
9.50 -
Duck parfait
Duck liver parfait served with homemade focaccia bread and a spiced Drambuie jelly
9.00
Choose a combination of the dishes above as a mixed plates meal - Any three for £25 or any five for £40
Main
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Jerk chicken supreme
marinated in a traditional jerk marinade, served with escovitch salad, coconut rice and a spicy jerk ketchup (spicy dish) (gf)
19.00 -
Cod Oven roasted cod fillet
served with buttered courgetti, pea, roasted new potato cake with a rich, creamy, white wine and Gran Padano Tipo cheese sauce, topped with Parma ham crisps (gf)
21.00 -
Fillet steak
7oz fillet cooked to your liking, served with garlic parmentier potatoes, Mediterranean vegetables and a sauce of your choice see below (gf)29.00
Add crispy calamari or garlic butter prawns 6.00
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Smoked salmon and penne pasta
in a rich cream cheese, lemon, pea, and chive sauce, topped with a parsley and garlic crumb and grana Padano Tipo cheese
18.50 -
Asian duck
Pan fried duck breast coated in a sticky, sweet and spicy Asian glaze, served with five spice and spring onion rice, tender stem broccoli, hoisin dressing and topped with prawn cracker and toasted sesame seeds
26.00 -
Sea bream
Pan fried fillet of sea bream served with red onion and paprika potatoes, roasted Mediterranean vegetables,
with a lightly spiced tomato and butterbean sauce and saffron aioli (gf)23.00
Add crispy calamari or garlic butter prawns 6.00
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Lamb rump
Oven roasted rump of lamb served with a mini lamb vol-au-vent, rosemary and garlic braised fondant potato, tender stem broccoli, roasted carrot puree and a rich red wine jus
29.00 -
Smoky bean stack
A mix of beans in a lightly spiced and smoky tomato sauce layered between fried tortillas, topped with a rich cheese sauce and served with spicy Pico de Gallo
18.00 -
To Share
Chateaubriand
This prized cut, from the thickest part of the tenderloin, served medium-rare with garlic roasted parmentier potatoes, roasted Mediterranean vegetables and three sauces (24 hour pre-order only)
70.00
Sides
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Garlic parmentier potatoes
4.00 -
Roasted Mediterranean vegetables
4.50 -
Tender stem broccolli
4.50 -
Sautéed red onion and new potatoes with paprika
4.50 -
Five spice and spring onion rice
4.50 -
Coconut rice
4.50
Sauces
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Blue Cheese, Peppercorn, Red Wine Jus, Jerk Ketchup
As a side
3.50
Dessert
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Poached peaches in Pimm’s
served with a summer berry compote, shortbread biscuit, fresh berries, and homemade vanilla ice cream
8.95 -
Vanilla Panna cotta
served with raspberry coulis, fresh raspberries and shortbread biscuits
8.95 -
Strawberry parfait
Frozen strawberry parfait served with strawberry coulis, Chantilly cream, salted brandy snap shards and fresh strawberries
8.95 -
Chocolate mousse
Rich dark chocolate mousse served with white chocolate and hazelnut cookies, toasted hazelnuts, chilled espresso anglaise and fresh strawberries
9.95 -
Mini dessert
White chocolate and hazelnut cookies served with a side of baileys
8.00 -
Homemade ice cream
choose between vanilla, raspberry ripple, chocolate chip
3.00 per scoop -
Affogato
A scoop of vanilla ice cream served with hot espresso coffee, amaretti biscuit crumb and Amaretto liqueur (gf without biscuit)
8.00 -
The AMI cheeseboard
Selection of English cheese and crackers, Isle of Wight white, Isle of Wight blue, Tunworth, Godminster cheddar, Ash goats’ cheese served with homemade onion marmalade
9.95 -
complement your cheese with a glass of Cockburn's port
4.00
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Available Wednesday through Sunday.
Starters
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Garlic Bread (v)
1.95 -
Crispy Calamari
with herb aioli
4.95 -
Deep fried brie (v)
Brie coated in panko breadcrumbs, deep fried and served with homemade caramelised onion jam
8.00 -
Garlic and Lemon Prawns
served with Rocket leaf salad
6.50
Main
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Chicken (gf)
Chicken breast slices served with fries and peas
6.95 -
Ham Hock Pasta (v)
Penne pasta with a ham hock and cheese sauce
4.50 -
Salmon pasta
In a cream cheese, pea and chive sauce
7.95 -
Smoky beans and ciabatta
5.00
Dessert
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Ice cream scoop
Homemade ice cream, please ask your server for today's flavours
3.00 -
Compote
Fruit compote and shortbread
6.00 -
Chocolate Mousse
With hazelnut and white chocolate cookies
7.00