This 2 AA Rosette Millstream restaurant has lots of natural daylight and features views across the gardens from its many windows. It provides the opportunity for group seating and more intimate tables alike. Our service is friendly but not intrusive.
Our food can be described as modern British, with many items changing daily. Head Chef Neil Hiskey uses carefully sourced ingredients and creates his version on some classic British favourites and takes pride on bringing the flavours out in each dish. Popular dishes include twice baked blue cheese soufflé with a cheddar and spring onion sauce, followed by fillet of bream with shellfish bisque, crushed potatoes and crab beignet.
We offer a minimum of six choices per course and include dishes and ingredients that reflect the time of year and seasons. We serve freshly baked bread with all our meals and in the evening, an amuse bouche as an additional treat. We offer a selection of traditional roasts on a Sunday and an al fresco menu to enjoy on the terrace or lawn during the summer months.
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