River House Menu

Noilly prat and crunchy celery

Tomato sauce and horseradish cream

Capers, dill and lemon juice

White wine vinegar,sunflower oil, coarse black pepper and finely chopped onion

Fish sauce, spring onion, light soy sauce and ginger

smoky bacon with chopped red onion and heritage tomatoes. Drizzled with garlic and chilli

A trio of oysters on the half shell, topped with a rich sauce of butter, parsley, dill and coriander. Topped with breadcrumbs and baked until golden.

Shot of Talisker 10yr malt followed by an oyster and finally a gherkin …. give it a try !

One oyster, happily bobbing around in a glass of franciacorta