Hippity-Hoppity Happy Easter
Easter menu served 7 until 10 April
Celebrating Easter is a true festival of renewal and rebirth. After what seems like ages of cold and darkness, we come into the light, with longer days and all the promise of spring.
Our Easter weekend menu will revel in the season with a duck Scotch egg with masala spices, saddle of rabbit seasoned with coriander cumin and fennel seeds, peppercorns, green cardamom and a bit of red chilli. And for dessert, a dish we’ve never served before, rhubarb halwa with shaved coconut.
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