The Restaurant
We aim to achieve the very highest standards in our kitchen.
Oz the proprietor and chef personally cooks all the food, with the aid of a sous chef on busy nights.
Our menu consists of a selection of starters, main courses and deserts.
We try to source all our food locally where possible and the menu changes daily, depending on seasonal availability. We have some great local farm suppliers offering you quality regional produce. We shop on a daily basis and only cook fresh meat and fish.
The restaurant is intimate and very personal. Oz enjoys talking to guests about their food preferences and encourages them to inform him of any particular dishes they wish to be prepared.
A few examples from our 2007 seasonal menu are :-
Starters:
Roquefort salad with walnut oil and balsamic dressing
Warm gesier and cherry salad flambéed in port.
Cold Meat Plate
Grilled Aubergine with mozzarella melt
Grilled sardines with samphire
Main:
Organic Veal (Steak, liver, sausages)
Duck leg in caraway and cinnamon sauce
Traditionally served duck breast
Salmon cooked in a variety of ways
Whole baby Hake
Desert:
Crème Brule
Chocolate mousse
Fresh fruit salad
Walnut cake
Elderberry Tart
… and of course some well known cheeses from the south west of France
Our food prices are 7 euros for starters and deserts and 15 Euros for the main course.