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Any style lost on the rather plain decor is more than made up for by a beautiful setting – in two & a half acres of private gardens – & some of the best contemporary cooking in the area.
Menus make good use of seasonal produce & change frequently, offering delicate & well-balanced dishes like seared scallops & shrimps or ravioli of crab & brandy bisque & wild
trout with samphire & saffron. There’s a robust side, too with sautéed kidneys, liver & faggot or roe buck & roast shallots. Save space for praline pancake or opt for coffee & petit
fours. Friendly staff know their way around the well put together wine list.
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