To Finish
Double chocolate brownie with chocolate sauce, strawberry coulis, strawberry jelly, strawberry marshmallow
G D E
Passionfruit cheesecake, lemon sorbet, lemon curd
G D E
Apple tart tatin, salted caramel ice cream, lemon balm
G D E
Profiteroles with chocolate sauce and honeycomb
G D E
Pineapple upside-down cake, pineapple chutney, caramel swirl ‘ice cream’ coconut tuille vg
G SB
Trio of handcrafted mini desserts; chocolate brownie, pineapple cake, passionfruit cheesecake
G D E
Ice cream trio; chocolate, vanilla and strawberry with honeycomb and chocolate soil v gf
D E
Selection of Italian ice creams & refreshing sorbets served with honeycomb and chocolate soil
(please ask for today’s selection)
D E
The Blue Anchor cheeseboard with grapes, celery, chutney & biscuit selection v
D CELERY G N S E SB SD
The 14 food allergens
G = Cereals containing gluten, namely: wheat (such as spelt and khorasan wheat), rye, barley, oats
N = Nuts; almonds, hazelnuts, walnuts, cashews, pecan nuts, Brazil nuts, pistachio nuts, macadamia/ Queensland) nuts
SD = Sulphur dioxide/sulphites, where added and at a level above 10mg/kg or 10mg/L in the finished product. This can be used as a preservative in dried fruit
L = Lupin, which includes lupin seeds and flour and can be found in types of bread, pastries and pasta
C = Crustaceans -e.g: prawns, crabs, lobster, crayfish
E = Eggs
F = Fish
P = Peanuts
SB = Soybeans
D = Milk (including lactose)
CELERY = Celery (including celeriac)
M = Mustard
MS = Molluscs eg: mussels, whelks, oysters, snails & squid
S = Sesame
Not all ingredients in recipes are clearly identified on the menu.
*= Chips and fries may contain traces of gluten, please check with your server
(‘v’ vegetarian, ‘vg’ vegan, ‘gf’ gluten free, ‘df’ dairy free)
Menu is subject to change
