St. Helena Menu

Selection of Bread

Chef’s Appetiser


Carpaccio of Beef 

Parmesan Mayonnaise, Pinenut Puree, Tomato Fondue,

 Black Olive, Rosemary


Sliced Cured Duck Breast, Leg Fritter, Crisp Sesame Pancake, Charred

Spring Onion, Compressed Cucumber, Hoi Sin Ketchup,

Cucumber and Soy Sorbet

Tian of Roasted Butternut Squash And Goats Cheese

Textures of Beetroot, Marjoram Emulsion (v)

Pan Seared Scallops

with Pumpkin Puree, Chicken Lollipop, Pickled Beetroot

and Remoulade, Chicken and Bacon Jus

(supplement £2.50)

Haggis and Corned Beef Hash

With Potato Galette, Fried Duck Egg, Black Pudding Crumb,

English Mustard, Tomato Chutney

The Truffler X3

Croustade, Mouse And Beignet, Fig And Port Reduction, Grapes,

Walnut Crumb and Biscuit (V)

Venison Scotch Egg 

Pickled Carrot, Salsify Puree, Celeriac Remoulade And Foam,

Watercress, Truffle Mayonnaise

Pan Roasted Tandoori Prawns

Cauliflower Puree, Cucumber Raitia, Poppadoms,

Smoked Lime Dressing

Seasonal Soup

Normally Vegetarian

Main Courses

Pan Fried Fillet Of Cod

Pommes Dauphine, Winter Vegetable Fricasse, Cucumber Pearls,

Pickled Mussels, Squid Ink Tuille And Oil, Sea Herbs

Haunch of Venison 

Carrot And Thyme Puree, Roasted Root Vegetables, Potato

Cannelloni, Venison and Pancetta Jus

Celeriac Strudel 

Roasted Beets, Wild Mushrooms, Creamy Savoy Cabbage,

Black Olive Powder And Emulsion (v)

Pork X3

Tenderloin, Crispy Belly, Breaded Black Pudding, Smoked Mash Potato,

Green Apple and Vanilla Puree, Savoy Cabbage,

Cider and Apple Jus


Maple and Lime Glazed Pheasant Breast, Confit Leg Clanger,

Pumpkin, Swiss Chard, Black Olive Powder, Vanilla Jus

Pan Seared Fillet of Seabass

Smoked Salmon Arancini, Charred Leeks, Cauliflower,

Shellfish Bisque, Tarragon Oil


Ben’s Posh Fish and  Confit Chips

1/2 Rock Lobster Tail Thermidor, Olive Oil Poached Hake Fillet, Beer Batter Scraps,

Pommes Pont Neuf ( Confit Potato), Pea Puree, Warm Tartare Sauce,

(Supplement £3.00)

Steak Sous-Vide

8oz Rump

(Cooked to a Minimum of Medium-Rare)

Served with Thick Cut Chips, Portobello Mushroom,

Crispy Onions and a choice of

Peppercorn Sauce or Stilton Butter


Our main dishes are designed to be complete but the following

sides are available should you wish


Smoked Mash Potato

Thick Cut Chips

Creamy Savoy Cabbage

Roasted Root Vegetables

£3.50 each


Baked Cheesecake Mousse

Cinnamon Shortbread, Textures of Apple, Raisin And Saltana,

Green Apple Sorbet

Chocolate X3

Dark Chocolate and Pistachio Brownie, Orange And Milk Chocolate Chip Parfait,

White Chocolate and Blood Orange Trifle,

Blood Orange Gel, Foam and Shards

Plum Bakewell

White Chocolate Gel, Vanilla Chantilly, Plum Compote, Pecan Praline

Sticky Toffee Pudding

Toffee Banana, Caramelised Milk Crumb, Banana Gel, Honey Beer Ice-Cream

Selection of Cheese

Celery, Biscuits, Bedfordshire Honey

Cranberry Parfait 

Brandy Snap, Christmas Pudding Crumb and Foam,

Orange Croustade, Mulled Wine Sorbet

Pinapple Tart Tatin

Gingerbread Puree, Rum And Raisin Ice-Cream, Micro Fennel

A variety of Ice-Creams and Sorbets are available. Please ask.


Lunch Only – Two Courses £37.50 – Three Courses £45.00

Dinner – £45.00

Includes Home-made Bread, Chef’s Appetizer, and Filtered Coffee with Petit Fours.

Espresso, Cappuccino and Latte £1.95

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 booking.

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

(V) Suitable for Vegetarians.

Some of our dishes can be gluten free By Omitting Certain Items Please ask when you book



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.