Sample Menu

St. Helena Menu

Selection of Bread

Chef’s Appetiser


Salmon Cured with Gin and Yuzu
Pickled Blueberries, Horseradish Cream,Fennel Salad,

Lime Gel, (GF)

King Scallops
Crispy Ham Hock, Butternut Squash Purée, Pickled Apple,
Crackling Crumb, Mustard Dressing. (VGA)

(Supplement £2.50)

Goats Cheese Mousse and Fritter
Textures of Pear,Candied Walnuts, Beetroot Crisps


Haggis and Corned Beef Hash

With Potato Galette, Fried Hens Egg, Black Pudding
Crumb, English Mustard, Tomato Chutney

White Crabmeat
Toasted Sourdough, Roasted Cherry Tomatoes, Crushed Avocado,
Chilli and Sour Cream Dressing, (GF)

Risotto of Wild Mushrooms and Dolcelatte

Grated Parmesan

Single Estate Sicilian Extra Virgin Olive Oil. (V) (VGA)(GF)

(Can be Served as a Main Course)

Duck Bon Bon
Mirin Poached Plums, Hoi-Sin and Soy Dressing

Spring Onion and Water Chestnuts.

Seasonal Soup
Normally Vegetarian (V)(VGA)(GFA)

Main Courses

Tenderloin of Pork Wellington
Sausage Meat and Black Pudding Stuffing,
Hispy Cabbage , Roasted Root Vegetables, Chorizo Jus

(The Pork is Served Medium to Well Done)

Loin of Scottish Lamb
Herb  and Garlic Crumb,  Sautéed Cauliflower,

Rosemary and Garlic Fondant Potato,

Mint Gel,  Pomegranate Jus  (GFA)

Fish and Chips

Tempura Battered Sole Fillet, Olive Oil and Garlic Grilled Jumbo Prawn,
Chunky Chips, Buttered Peas, Black Garlic Aoli
(Supplement £3.50)

Fillet of Wild Red Bream

 Grilled with Capers, Lemon and Butter, Tenderstem Broccoli,
Sautéed Potatoes, Champagne Sauce(GFA)

Pan Fried Calves Liver 

Dry Cured Back Bacon, Nduja Mash, Seasonal Greens,Dijon Mustard

And Onion Gravy, Crispy Shallots (GFA)

Haggis and Spinach Wellington (Plant Based)
With Caramelised Root Vegetables, Red Wine Sauce(V) (VG)

Chalk Stream Fillet

From the Clear Waters Of The River Test

Roasted with Teriyaki Sauce, Steamed Jasmine Rice, Pak-Choi,

Coconut, Lime and Ginger Sauce, Crispy Kale, (GFA)

Champagne and Chive Sauce (GF)

21 Day Dry Aged Aberdeen Angus Fillet Steak
Onion Purée, Creamed Spinach,Roasted Tomatoes, Mushrooms,

 Truffle Fries
And a choice of Peppercorn or Red Wine Bone Marrow Sauce
(Supplement £3.50)(GFA)

Our Main Courses are Designed to be Complete but the
following sides are available should you wish:

Sides £4.00
Nduja Mash Potatoes Seasonal Vegetables,Truffle Fries


Passion Fruit Parfait
Blackcurrant Gel, Lemon and Thyme Shortbread

Meringue Crumb(V) (GFA) (VGA)

Date, Stem Ginger and Treacle Pudding
Butterscotch Sauce, Custard (V)

Nutella Cheesecake
White Chocolate Sauce, Caramelised Hazelnuts (V)

Pear and Chocolate Frangipane Tart
Ricotta and Chocolate Mousse,Pear Crisp (V)

Creme Brûlée
Italian Meringue, Caramelised Pineapple, Malibu Gel,

Toasted Coconut (V) (GF)


Marsala Sauce, Coffee Brittle, (V)

Chou Bun
Salted Caramel Mousse, Pistachio Glaze, Pistachio Ice-Cream  (V)

Selection of Cheeses
Biscuits, Celery, Grapes, Local Honey (GFA)

Ice Creams
Honeycomb,Vanilla,  Rum and Raisin,Clotted Cream (GF) ((VGA)

Mango and Passion Fruit,Lemon, Blackcurrant (V)(VG)


Dinner – £57.50

Includes Home-made Bread, Chef’s Appetizer,

Starter, Main Course and Dessert

Filtered Coffee and Petit Fours £2.50

Americano, Espresso, Cappuccino and Latte or Tea and Petit Fours £3.50

Prices include VAT – a 10% service charge will be added to your total bill.

Food Allergies

Not all ingredients are listed for menu items.

Please ask us for allergy advice prior to ODERING

We use nuts regularly and cannot guarantee dishes to be completely nut free.

(V) Suitable for Vegetarians

(VGA) vegan alternatives available

(GF) Gluten free

(GFA) Gluten free alternative available



People often ask if we have a dress code. All we ask is for people to make an effort and dress smartly, casually elegant is fine.

Wheelchair Access

Due to listed building status we do have certain constraints within the building. We can provide Standard Wheelchair Access into the restaurant and dining rooms but have limited access to the bathroom facilities.

Click here to obtain a printable version of this menu.