St. Helena Menu

Selection of Bread

Chef’s Appetiser


Hot and Cold Goats Cheese

Pink Lady Puree, Beetroot Remoulded ,Pistachio Crumb,

Pine Nuts, Dill, Beetroot Foam (V)


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

Spring Onion, Compressed Cucumber, Hoi Sin Ketchup,

Cucumber and Soy Sorbet

Charred and Poached Asparagus 

Creme Fraiche, Black Olive Powder, Shaved Provelone

Cheese, Parmesan Croustade and Foam

Pan Seared Scallops

with Black Pudding Bon Bon, Pea Puree, Charred Baby Gem,

Crackling, Bacon Jus

(supplement £2.50)

Haggis and Corned Beef Hash

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

English Mustard, Tomato Chutney

Samphire and Tomato Risotto

with Manchego Crisp, Single Estate Sicilian

 Extra Virgin Olive Oil (V)

Elderflower and Lime Cured Salmon

Smoked Cauliflower, Apple, Pickled Cucumber,

Squid Ink and Fennel Cracker

Tiger Prawns

Chilli and Garlic Prawns ‘Rustico’ and

Traditional Butter Poached Prawns, Baguette Tuille, Smoked

Chilli Gel, Garlic Foam, White Wine Jelly ‘Elegante’

Seasonal Soup

Normally Vegetarian

Main Courses

Pan Fried Fillet Of Cod

Broccoli Puree, Almondy Potatoes,Crispy Chicken Wing,

Roasted Artichoke, Split Almond and Chicken Jus

Rump of Lamb

Minted Spinach Puree, Crushed New Potatoes, Spring Vegetables,

Lamb Jus

Brace of Hay Smoked Quail

Black Pudding and Potato Croquette, Cauliflower, Roast

Quince, Celeriac Romoulade,

Chorizo Jus

Aubergine Cannelloni

Filled with Ricotta And Spinach, Tomato Fondue,

Basil Mayonnaise and Oil, Crisp Basil Leaves (V)

Pan Fried Seabass

With Crab And Potato Croquette, Cauliflower Puree, Radish and Broad Beans,

Watercress Coulis, Split Crab Fumet

  Ballantine of Chicken

Potato Rosti, Wing Lollipop, Sweet Corn Puree, Turnips,

Truffle Sabayon

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,

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 Herb Butter


Our main dishes are designed to be complete but the following

sides are available should you wish


Minted New Potatoes

Thick Cut Chips

Peas a La Francaise

Seasonal Vegetables

£3.50 each


Baked Cheesecake Mousse

Variations of Straberry, Green Tea Shortbread and Sorbet

Micro Basil

Chocolate X3

White chocolate Blondie, Milk Chocolate Profiterole,

Dark Chocolate Sorbet, Eucalyptus Gel, Syrup and Foam

Cherry Bakewell

Bitter Cocoa Gel, Kirsch Chantilly, Poached Cherries,

Pistachio  Crumb

Guinness Parfait

Ginger Bread Tuille and Foam, Blackcurrant Croustarde, Gel And Sorbet

Selection of Cheese

Celery, Biscuits, Bedfordshire Honey


Crumble, Summer Pudding, Gel, Trifle, Shard, Parfait, Sorbet

Peach Tart Tatin

Raspberry Gel, Panettone Ice-Cream, Micro Lemon Balm

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.