Dinner

Enjoy a relaxing dinner in the stunning surroundings of The Havelock Restaurant serving food daily from 6.30pm - 9.00pm (Monday - Saturday) and 6.30pm - 8.30pm (Sundays and Bank Holidays)
 

 

Main course only - £15

2-Courses - £20

3-Courses - £25

Additional supplements apply where stated
 

 

Appetisers

  • Selection of fresh breads and olives with olive oil and balsamic vinegar - £3.00
  • Nachos and dips - £3.00

 

Starters

  • Chef's freshly prepared soup of the day served with a warm bread roll and butter (V)
  • Black pudding and smoked pancetta bon bons with rhubarb and chilli compote
  • Terrine of confit chicken, apricot and tarragon with celeriac remoulade
  • Garlic chilli prawns with avocado and red pepper salsa, chilli, lime and lemongrass oil (GF) - £2.00 supplement
  • Duo of smoked trout and salmon salad with fennel shavings, asparagus and horseradish cream (GF)
  • Portabello mushrooms with creamy dolcelatte and herb sauce and garlic focaccia bread
  • English burrata with roasted heritage tomatoes, basil and toasted pumpkin seeds (GF) 
  • Beetroot and ginger falafel with Artisan flatbread, smoked aubergine dip and char grilled bell peppers (V/Ve/GF)

 

Main Courses

  • Game and vegetable casserole with pumpkin and carraway seed mash and mustard dumplings
  • Braised smoked beef brisket with glazed turnips, heirloom carrots and peppered brandy cream
  • Lamb sirloin with char grilled heritage tomatoes, tenderstem broccoli and port wine jus (GF) - £9.00 supplement
  • Cornfed breast of chicken with anise carrot puree, wild mushrooms and baby leeks (GF)
  • 10oz rib eye steak with roasted heritage tomatoes, portabello mushrooms, battered onion rings and hand cut chips - £9.00 supplement
  • Baked loin of cod with stir-fried greens, heritage potatoes, spring onion and crab hollandaise (GF)
  • Seared tuna (served pink) with saffron aioli, warm asparagus, nicoise salad and fried quails egg - £2.00 supplement
  • Flat iron chilli beef sizzler with warm flour tortillas, guacamole, sour cream and salsa dips
  • Maple glazed cured back bacon joint with pineapple confit, crushed peas and new potatoes (GF)
  • Roasted butternut squash, cranberry and onion tagine with apricot, coriander and lemon pearl cous cous (V/Ve/GF)
  • Red pepper and goats cheese ravioli with parmesan crisps and artisan flatbread (V)
 
 
 

Side Dishes (all £3.00)

  • Hand cut chips
  • French fries
  • Sweet potato fries
  • Battered onion rings
  • Garlic and herb slice
  • Cheesy garlic and herb slice
  • House salad
  • Mixed vegetables

 

Sauces (all £3.00)

  • Dianne
  • Garlic 
  • Pepper
  • Blue cheese

 

Desserts

    • Cranberry and orange sticky toffee pudding with cinnamon ice cream
    • Chocolate and marshmallow cheesecake with vanilla cream
    • Pomegranate and lychee panacotta with molasses syrup and green tea macaroon
    • Lemon cheesecake with crushed meringue and mojito sorbet (GF)
    • Assiette of mini tortes - mango and passion fruit, chocolate truffle and raspberry
    • Triple chocolate brownie with fudge sauce and praline rocher ice cream
    • Chocolate and raspberry torte with red berry coulis (Ve/GF)
    • Warm apple and plum tart with sweet berry compote (Ve/GF)
    • Trio of dairy ice creams served in a wafer basket
    • Trio of chocolate ice cream (Ve)
    • Cheese board with celery, grapes, savoury crackers and fruit chutney (£2.00 supplement)