topped with Parmesan style cheese

tomato, mozzarella, fresh basil with a balsamic glaze (v)

with lemon garlic, parsley & chilli

with cantaloupe melon, orange & Worcestershire sauce dressing & a salad garnish

with multi seeded bread & a salad garnish

with apricots, cumin crème Fraiche & lime dressing

Espresso coffee & a scoop of vanilla ice cream. 5.50 With Amaretto / Tia Maria

Served with vanilla ice cream & toffee sauce.

Served with chocolate sauce.

Served with fresh berries.

A rich chocolate mousse with a praline base.

Belgian chocolate & vanilla.

A classic Martini blended with vodka, Tia Maria & vanilla syrup with an espresso shot.

Tequila & Cointreau served over ice, shaken with lemon, lime & salt.

A pale, just off dry, blush rosé made from Zinfandel and Negroamaro grapes, with hints of red berry fruit. 12%

Bottled at 45% ABV, Elephant Gin uses 14 botanicals including African fruits & herbs. The gin’s distinct nose first yields a subtle juniper aroma, with an undertone of mountain pine and other herbaceous notes. Donations are given to elephant conservation. Served with Fever-Tree tonic & fresh apple / orange.

A refreshing crisp juniper and zesty orange aroma with earthy vanilla & allspice. Served with Fever-Tree tonic & fresh orange.

Bombay Sapphire launched a new gin era, the fresh style is achieved via a vapour infusion of the botanicals. Served with Fever-Tree tonic & fresh lime.