Join us for lunch or dinner on our riverside terrace and enjoy Executive Chef Tony Fleming’s Steamed fillet of sea bass, purple broccoli, almond pesto, blood orange and fennel salad, 220g 30 days dry aged Cumbrian beef bavette, sauce béarnaise, pommes frittes and Crêpes Suzette for the perfect finish, from Chef’s seasonal menu of Crêpes Suzette.
Santé!
