About
This is casual food cranked up a level. Try the perfectly textured home-made hamburgers, beer battered hake with fries, and wild mushroom risotto. Traditional curries and mouth-watering steaks with classic bearnaise are a must for the carnivores. There is also a fantastic selection of tapas either as a starter or combine a few for your main course. The menu is small but changes every day to ensure the freshest ingredients. Fresh bread is prepared daily.Delvin Reck, the Head Chef, was the winner of the Stalwart of the Kitchen Award for the Sunday Times Food Awards in 2011.
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