Four Courses for £55


Cream of Cauliflower, Hazelnut and Truffle Soup (v)
served with shallot butter and crusty rye bread

Lobster Ravioli
accompanied by a rich crab bisque and radish and courgette shavings

Ham Hock Terrine
with dressed leaves, toast and a port and red onion marmalade

Bruschetta of Chestnut (v)
ruby endive, caramalised apple and melted Roquefort

To Replenish

Sloe Gin Sorbet


Traditional Turkey Dinner
stuffed leg, goose fat potatoes, pigs in blankets and all the trimmings

Fillet of Brill
served with tiger prawns, samphire, nori butter potatoes and fish cream

Beef Wellington
with fondant potatoes and a Guiness jus

Winter Beetroot Tarte Tatin (v)
with caramelised squash, wild mushroom, potato barrels and a parsnip and thyme cream


Chef’s Own Christmas Pudding
with a brandy crème anglaise

Clementine Trifle
with a vanilla, white chocolate and Amaretto chantilly

Poached William Pear
with an apple doughnut, butterscotch, cinnamon and pecan parfait

Wiltshire Cheeses
with local cheese biscuits, house chutney, celery & grapes

On reservation, a deposit of £10 per person will be required. An optional 15% gratuity will also be added to your bill.

All choices must be pre-ordered up to a week in advance.

Some of our dishes contain gluten, nuts, soya and other allergens. Please bring any allergies to our attention when booking.