Head Chef Henry Vigar brings with him experience from La Noisette and The Greenhouse and combines his menu with a flair for simple ingredients. Dishes include Cornish crab lasagne with salsify, piment d'Espelette, almond & onion crust and Bouillabaisse of bream, mullet, gurnard, mussels and clams.

Menus are available from £16.50 for two courses and £19.50 for three courses.

This selection is intended as an indication only.