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Our chefs are proud to present their choices for the autumn.
Here are some of the mouthwatering new dishes to whet your appetite:

Starters

Crab and cod fishcake, tumeric-ginger sauce
River Exe mussels, coconut, lemongrass
Bresaola, goats curd and pickled vegetables

Main Courses

Stone bass, buttered leeks and parsley, saute potato and bisque sauce
Roast lamb rump, panko shoulder and rosemary jus
Steamed wild rice and tofu wrapped in green cabbage leaf, white bean casserole

Desserts

Dark chocolate and walnut tart, praline sauce and creme fraiche
Vanilla and blackberry panna cotta, meringue buttons
Warm golden syrup sponge pudding and custard
Poached pear with vanilla ice cream

 

View the menu

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