Adam Saville our Highly Acclaimed Executive Chef and his team welcome you to Fields Restaurant. Fresh food delivered daily ensures the finest quality of cuisine.  The menus are always imaginative and of the highest standard.   We offer, either a fixed price 3 course menu or a seasonal A la Carte menu, featuring speciality dishes including our remowned flambe dishes. 
 
An extensive wine list from vineyards around the world adds to the pleasure of an unforgettable dinning experience.
 
Guests requiring private dinner facilities can enjoy the Oak Room situated within Fields Restaurant, seating a maximum of 28 guests.

Selection of Dishes from a recent menu:

Pressed Terrine of Foie Gras, Perigord Chicken & Smoked Ham
Served with Apple & Fennel Salad 

White Bean Soup
Served with Chorizo Sausage & Poached Egg

Baked Crottin Goats Cheese
Served with a Warm Tomato Tart, Black Olive Vinaigrette

Crab Tortellini
 Served with Watercress Cream, Smoked Bacon & Preserved Lemon

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Pan Roasted Halibut
Served with a Tomato Gratin, Crispy Pancetta & Pine Nut Relish

Pan Fried Breast of Chicken
Filled with Spinach and Ricotta Wrapped in Smoked Bacon, Red Wine Sauce  

Pan Fried Fillet of Beef
Served with Foie Gras Croute, Creamed Spinach & Madeira Sauce

Lemon Herbed Breast of Duck
Served with Duck Sausage & Rhubarb & Ginger Compote

Roasted Saddle & Braised Leg of Rabbit
Served with Mushroom Ragout, Caramelised Fennel & Carrots

Pan Fried Breast of Pheasant
Served with Butternut Squash Risotto, Sautéed Sprouts & Applewood Smoked Bacon

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Chilled Pear Soup
Served with Goats Cheese Fritter

Hot Chocolate Fondant
Served with Pistachio Ice-cream

Sweet Apple Risotto
Served with Fresh Raspberries & Salted Caramel Ice-cream

Ginger Crème Brule
Served with Plum Compote