HEAD CHEF: John Morris Lunch Menu      2 courses £21.50   3 courses £24.95 Tian of Home Cured Salmon and Potato Twice Baked St Agur Cheese Souffle: Dressed Leaves, Red Onion Marmalade Chicken Liver Parfait: Grape Chutney, White Truffle Brioche ~~~~~~ Slow Cooked Belly of Pork: Fondant Potato, Pancetta Cream Sauce, Crackling, Black Pudding Pan Roasted Fillet of South Coast Mackerel: Braised Fennel, Pomme Puree, Orange Tarragon and Star Anise Sauce Pan Roasted Breast of Quail: Crispy Leg, Sarladaise Potato, Creamed Leeks, Carrot and Cardamon Puree, Red Wine Jus ~~~~~~~ Bread and Butter Pudding: Local Honey Ice Cream Lemon Possett: Stem Ginger Flapjack Vanilla Cheesecake: Raspberry Sorbet A vegetarian option is always available. Please inform us if you have any dietary requirements.