The lunch menu (two courses for £12 or three for courses for £14) includes thai style fish balls with a sweet chilli dipping sauce and chicken liver parfait with an onion marmalade to start. Followed by pan fried fillets of red bream with a basil crème fraiche or supreme of chicken with goats cheese and herbs. Home made desserts to follow. Sunday lunchtimes include, for example, roast sirloin of beef with Yorkshire puddings or pan fried fillets of sea bass on sun dried tomato pasta with a vierge sauce.

Set dinner menu (three courses for £18, two courses for £16) includes goats cheese salad or home made soup of the day to start and braised oxtail in a rich red wine sauce or pan fried fillets of red bream with a basil crème fraiche.

A la carte choices include sweet potato soup flavoured with orange and ginger at £4.75 and glazed goats cheese on a roast provencale vegetable salad at £5.50. Mains: venison on red cabbage and a liquorice jus £19.75 and wild mushroom risotto and fresh asparagus at £11.50.